Chocolate Chocolate Cherry Pound Cake
Decadent and indulgent, this Chocolate Chocolate Cherry Pound Cake is a show-stopping dessert that combines rich chocolate flavor with bursts of juicy maraschino cherries. Made with a creamy blend of sour cream and cocoa powder, this moist pound cake is elevated with semi-sweet chocolate chips for added texture and sweetness. Perfectly balanced between sweet and tangy, the maraschino cherries bring a pop of color and a delightful twist to each bite. Ideal for celebrations or as a luxurious everyday treat, this cake is baked to perfection in just over an hour and can be topped with powdered sugar or a luscious chocolate drizzle for an extra-special touch. Whether you're a chocolate lover or dessert enthusiast, this recipe is sure to impress at any gathering!
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Ingredients
- 1 cup unsalted butter, softened
- 1.5 cups granulated sugar
- 4 eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 0.5 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 0.5 cup sour cream
- 0.25 cup milk
- 0.75 cup semi-sweet chocolate chips
- 1 cup maraschino cherries, drained and roughly chopped
Directions
Step 1
Preheat your oven to 350°F (175°C) and grease and lightly flour a standard 9x5-inch loaf pan. Set aside.
Step 2
In a large mixing bowl, cream together the softened butter and granulated sugar using a hand or stand mixer until light and fluffy, about 3 minutes.
Step 3
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Step 4
In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt.
Step 5
Gradually add the dry ingredients to the wet mixture in thirds, alternating with the sour cream and milk. Begin and end with the dry ingredients. Mix until just combined.
Step 6
Fold in the semi-sweet chocolate chips and chopped maraschino cherries, ensuring they are evenly distributed throughout the batter.
Step 7
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Step 8
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Step 9
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before slicing and serving.
Step 10
Optional: Dust the cooled cake with powdered sugar or drizzle with melted chocolate for extra indulgence.
Nutrition Facts
| Serving size | (1651.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5568.3 |
| Total Fat 288.6g | 0% |
| Saturated Fat 174.9g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 1323.7mg | 0% |
| Sodium 1480.8mg | 0% |
| Total Carbohydrate 757.4g | 0% |
| Dietary Fiber 58.4g | 0% |
| Total Sugars 476.3g | |
| Protein 90.3g | 0% |
| Vitamin D 190.8IU | 0% |
| Calcium 594.1mg | 0% |
| Iron 37.4mg | 0% |
| Potassium 2551.2mg | 0% |
Source of Calories