DARK CHOCOLATE CHERRY LOAF CAKE
Provided by Ree Drummond : Food Network
Categories dessert
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- For the cake: Preheat the oven to 350 degrees F. Line a 9-by-5-inch loaf pan with parchment, allowing it to hang over the sides. Spray the parchment with baking spray and set aside.
- In a large bowl, combine the cake mix, milk, melted butter and eggs until smooth. Fold in the chocolate chunks. Add the batter to the prepared loaf pan. Place the loaf pan on a sheet pan and bake until a cake tester comes out clean, 40 to 45 minutes. Let cool slightly before removing it from the cake pan, then allow the cake to cool completely, about an hour.
- For the cherry glaze: Mix the powdered sugar, preserves and milk until thoroughly combined; it should be thick but pourable. Add the food coloring and mix through. Pour the icing over the cake, allowing it to drip down the sides. Sprinkle over the mini chocolate chips. Slice and serve.
CHEERY CHERRY LOAF
You can serve this loaf year-round- but its cherries give it a pretty Christmasy look. In addition to being a lovely gift, it's something I often include in meals at home. I have also entered my loaf in fairs, where it's always a winner. I'm a widow (three grown daughters) who enjoys baking and crafting.
Provided by Taste of Home
Time 1h20m
Yield 1 loaf (16 slices).
Number Of Ingredients 11
Steps:
- Drain red cherries, reserving liquid; add water, if needed, to liquid to equal 1/3 cup. Cut up cherries; set cherries and liquid aside. , In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, whisk the eggs, milk, butter and cherry liquid; stir into dry ingredients just until combined. Fold in the red and green cherries, pecans and orange zest. , Pour into a greased 9x5-in. loaf pan. Bake at 350° for 1 hour or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to wire rack.
Nutrition Facts : Calories 226 calories, Fat 8g fat (3g saturated fat), Cholesterol 38mg cholesterol, Sodium 226mg sodium, Carbohydrate 38g carbohydrate (22g sugars, Fiber 1g fiber), Protein 4g protein.
CHOCOLATE-CHERRY BREAD
With a prep time of 15 minutes, this easy chocolate-cherry bread will be baking before you know it!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 2h40m
Yield 12
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Grease 9x5-inch loaf pan with shortening; lightly flour. In medium bowl, mix flour, baking powder, baking soda and salt; set aside.
- In large bowl, beat sugar and butter with electric mixer on medium speed until light and fluffy, about 2 minutes. Beat in eggs until well mixed. Beat in almond extract and vanilla. On low speed, alternately add flour mixture with sour cream, beating just until blended after each addition. Stir in cherries and chocolate chips. Spread batter in pan.
- Bake 1 hour 10 minutes to 1 hour 15 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour. Wrap tightly and store at room temperature up to 4 days, or refrigerate.
Nutrition Facts : Calories 300, Carbohydrate 36 g, Fat 3, Fiber 1 g, Protein 5 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 243 mg
CHERRY CHOCOLATE CHIP BREAD
Filled with chocolate chips, hazelnuts and maraschino cherries, this heavenly quick bread is a sweet way to end holiday meals. Your guests will love it as an alternative to traditional fruitcake.
Provided by Taste of Home
Time 1h15m
Yield 1 loaf (16 slices).
Number Of Ingredients 13
Steps:
- In a large bowl, combine the flour, sugars, baking powder, baking soda and salt. In a small bowl, whisk the egg, milk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in the chocolate chips, nuts and cherries. , Transfer to a greased 9x5-in. loaf pan. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
Nutrition Facts :
CHOCOLATE CHERRY QUICK BREAD
This quick bread tops my list of ways to enjoy chocolate for breakfast! I love the harmony between the smooth chocolate flavor and the tart sweetness of cherries joined together in this moist and slightly dense loaf.
Provided by Dan Langan
Categories side-dish
Time 2h15m
Yield One 8-inch loaf, enough for 8 servings
Number Of Ingredients 13
Steps:
- Position a rack in the center of the oven and preheat to 350 degrees F. Spray an 8-by-4-inch loaf pan with nonstick spray and line it with parchment paper.
- Combine the dried cherries with the 1 teaspoon cocoa powder in a small bowl. Toss to evenly coat and set aside.
- Microwave the cherry juice in a microwave-safe measuring cup until steaming, about 1 minute. Transfer to a medium bowl, add the 1/2 cup cocoa and whisk until smooth. Set aside while you prepare the dry ingredients.
- Put the flour, sugar, baking powder and salt in another medium bowl and whisk well to combine.
- Add the oil, egg, egg white and vanilla to the warm cocoa mixture then whisk to combine. Pour into the dry ingredients and stir until incorporated. Pour about 1/3 of the batter into the prepared pan. Stir the cocoa-coated cherries into the remaining batter, then pour that batter into the pan. Sprinkle the chocolate chips on top.
- Place the loaf pan on a baking sheet and bake on the center rack until a toothpick comes out with a few moist crumbs, 60 to 64 minutes. Let cool in the pan for 15 minutes then remove the quick bread to a wire rack to cool completely before slicing with a serrated knife (this will cut through the cherries easily and yield a clean slice).
- Serve or wrap the cooled loaf in plastic wrap or foil and store on the counter for up to 3 days.
CHOCOLATE CHERRY BAKEWELL CAKE
An irresistible almond sponge, studded with juicy cherries and chocolate chunks. It'll keep in your cake tin for a few days - if it lasts that long!
Provided by Cassie Best
Categories Afternoon tea, Dessert
Time 1h35m
Yield Cuts into 8-10 slices
Number Of Ingredients 12
Steps:
- Heat the oven to 160C/140C fan/gas 3. Butter and line a 900g loaf tin with baking parchment. Toss the cherries in 1 tbsp of the flour, then set aside.
- Put the butter and sugar in a large bowl, and whisk until light and fluffy. Add the eggs, 1 at a time, mixing well between each addition. Fold in the remaining flour, the baking powder and ground almonds. Stir in the milk, the vanilla and almond extracts, and 100g of the chocolate with a spatula. Scrape half the cake mixture into the tin, scatter half the cherries over the top, then add the remaining cake mixture and the remaining cherries. Bake for 1 hr 10 mins or until a skewer comes out clean.
- Cool in the tin for 10 mins, then remove and place on a wire rack to cool completely. Melt the remaining chocolate in the microwave in 20-sec bursts, then drizzle or pipe over the top of the cake and scatter with the almonds. Wait for the chocolate to set a bit before slicing. Will keep in the cake tin for up to three days.
Nutrition Facts : Calories 490 calories, Fat 32 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 30 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.6 milligram of sodium
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.
WHITE CHOCOLATE & CHERRY LOAF
This indulgent cake is perfect for tea in the garden
Provided by Good Food team
Categories Treat
Time 1h30m
Yield Cuts into 12 slices
Number Of Ingredients 10
Steps:
- Heat oven to 180C/fan 160C/gas 4. Line a 1kg loaf tin with baking parchment, making sure the paper comes up higher than the sides. Beat the butter and sugar together until fluffy, then add the eggs, a little at a time, along with the vanilla. Fold in the flour until you have a smooth mixture.
- Dust the cherries in a little flour, then carefully stir half of the fruit and chocolate into the mixture. Spoon into the prepared tin, then scatter the remaining cherries and chocolate on top, pressing them in lightly. Bake for 1 hr 10 mins - 1 hr 15 mins until a skewer inserted into the middle comes out clean. Make sure you don't mistake melted chocolate for raw cake mix. Leave to cool in the tin for a few mins, then turn out on to a wire rack and leave to cool completely. This can now be wrapped tightly in cling film and stored in the fridge for up to 3 days.
- Remove the marscapone from the fridge to come to room temperature. Melt the white chocolate in a bowl over a pan of hot water. Quickly stir in 1 tbsp of the marscapone, then beat in the rest (be careful not to overbeat the mixture or it will go grainy). Spread over the top of the loaf and finish with white chocolate curls or fresh cherries.
Nutrition Facts : Calories 485 calories, Fat 29 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 39 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.63 milligram of sodium
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