Sophies Cherry Cake Recipes
CHOCOLATE-CHERRY CAKE
Topped with a pompadour of airy whipped cream frosting - which tastes comfortingly of hot cocoa - this cake is reminiscent of Black Forest gâteau but with more chocolaty depth. The cake's dark chocolate flavor is enhanced by Dutch-processed cocoa powder, which produces a much deeper, Oreo-like chocolaty taste than natural unsweetened cocoa powder. A glossy, cherry-red layer of preserves keeps the crumb moist and tender, and a splash of almond extract evokes the aromatic bittersweetness of kirsch or maraschino cherries (cherries are, after all, in the same family as almonds). Don't forget the actual cherries on top; they'll make you happy.
Provided by Eric Kim
Categories cakes, dessert
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Prepare the cake: Heat the oven to 350 degrees. Grease an 8-inch square baking pan with olive oil.
- In a medium bowl, whisk together the sugar, flour, cocoa powder and baking powder until evenly distributed and no lumps remain. To a separate large bowl, add the 1/2 cup oil, eggs, milk, almond extract and salt and whisk until smooth, at least 30 seconds. Gently whisk the dry ingredients into the wet ingredients until the last streak of flour disappears.
- Transfer the batter to the prepared pan and tap gently against the counter to pop excess air bubbles. Bake until a skewer or cake tester inserted in the center comes out clean, 30 to 40 minutes. Let cool completely in the pan.
- Microwave the cherry preserves in a small bowl in 30-second intervals or in a small saucepan over medium heat until looser and slightly liquidy. Spread the preserves evenly over the cooled cake.
- Make the frosting: In a large bowl, combine the sugar, cocoa powder and salt and pour over the hot water. Either by hand or with an electric mixer, whisk until smooth. Add the heavy cream and continue whisking until billowy soft peaks form. When you turn the whisk upside-down, a peak of cream should flop over slightly like a Santa hat. Spread the frosting over the cake and, if using, garnish with the cherries. Serve immediately or cover and refrigerate until ready to serve.
SOPHIE'S CHOCOLATE BISCUIT CAKE
This recipe was given to me by Jean Dix from Howth, Co. Dublin. She devised it for her daughter Sophie's birthday, who was the critical taster. It's a brilliant one to do with children, as there is no cooking involved. Unlike many other chocolate biscuit cake recipes, it cuts beautifully even straight out of the fridge and keeps well wrapped in clingfilm for at least 2 weeks.
Provided by Neven Maguire
Yield Makes 1 loaf
Number Of Ingredients 6
Steps:
- Break the chocolate into squares and place in a heatproof bowl with the butter. Set over a pan of simmering water and allow to melt. Remove from the heat and mix in the cream and golden syrup by hand, which will take a few minutes.
- Break the digestive biscuits into large chunks and gently fold into the chocolate mixture so as not to break up the biscuits too much. Using a spatula, transfer to a 900ml (1 1/2 pints) loaf tin that has been double lined with clingfilm, as this makes the cake much easier to lift out. Chill for at least 2 hours, though overnight is best.
- To serve, turn out the chocolate biscuit cake onto a platter. Break the white chocolate into squares, if using, and melt in a heatproof bowl over a pan of simmering water. Drizzle all over the chocolate biscuit cake and leave at room temperature to set for about 20 minutes before cutting into slices and arranging on plates.
SOPHIE'S CHERRY CAKE
Make and share this Sophie's Cherry Cake recipe from Food.com.
Provided by Drama2ueen
Categories Dessert
Time 1h
Yield 1 cake, 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350. Grease and flour a 9 inch cake pan.
- Whisk flour, baking powder, and salt in a medium bowl.
- Whisk eggs and vanilla in a small bowl.
- With an electric mixer, beat butter and sugar together until fluffy, 2 minutes.
- Reduce mixer speed, and add egg and flour mixture alternately in two batches, beating on low speed until combined.
- Fold in cherries with rubber spatula.
- Scrape batter into prepared pan and bake 30-35 minutes. Cool completely.
- For the topping:.
- Combine reserved cherry juice, cornstarch, sugar, and almond extract in a small saucepan over medium heat until it begins to bubble, about 4 minutes.
- Let cool completely, 30 minutes.
- Spread over cooled cake and arrange pecans decoratively on top.
- May be stored at room temp for 2 days.
Nutrition Facts : Calories 349.5, Fat 12.1, SaturatedFat 4.5, Cholesterol 61.8, Sodium 163.9, Carbohydrate 57.7, Fiber 1.7, Sugar 41.9, Protein 4.3
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