Cherry Chocolate Pound Cake
With Mascarpone Whipped Cream and Kirsch Cherries
1 cup unsweetened cocoa powder
2 cups flour
½ tsp baking powder
1 tsp salt
2 Tbs instant espresso powder
3 sticks (1 ½ cups, 345 g) unsalted butter, softened to room temperature
3 cups sugar
5 large eggs
1 cup milk
¼ cup kirsch, juice from jarred cherries or coffee (for a coffee-chocolate version) *
1 tsp vanilla
1 cup drained jarred cherries, if desired, and extra for serving
* For my version, I used 2% fat low-fat milk and juice from the jarred cherries.
Preheat the oven to 350°F (180°C). Butter and flour a 10-inch tube pan or Bundt pan. I placed my tube pan on a piece of aluminum foil as my pan tends to allow batter to seep and ooze out the bottom before it sets.
Sift together the cocoa, flour, baking powder, salt and instant espresso powder.
Cream the butter and the sugar together in a large mixing bowl on low speed until combined and then increase mixer speed to high speed and beat for 3 – 5 minutes until light and fluffy. Add the eggs, one at a time, beating to combine after each addition.
Combine the liquids in a measuring cup. Beat the dry ingredients into the batter in 3 additions alternating with the liquid in 2 additions, beginning and ending with dry and just until combined. Gently fold in the drained cherries, being careful not to over mix.
Pour into the prepared pan and bake for about 1 hour and 20 minutes or until risen and set. Cover the cake about halfway through the baking if browning too quickly. Allow to bake for a bit longer if necessary. The cake will seem set when slightly pressed but a skewer or tester inserted deep in the cake will come out a bit wet.
Remove the cake from the oven to a cooling rack and allow to cool for 20 – 30 minutes in the pan. Very carefully unmold the cake and allow to completely cool before serving. It is even better if prepared the day before serving.
Serve with the Mascarpone Whipped Cream and a few extra drained cherries that have been soaked in a couple of tablespoons of kirsch, if desired.
MASCARPONE WHIPPED CREAM
Can be flavored with kirsch, if desired
1 cup (250 ml) heavy whipping cream
1 tsp vanilla
1 – 2 Tbs kirsch to taste, optional
1 – 2 Tbs confectioner’s/powdered sugar, to taste
2 Tbs mascarpone, softened to room temperature
Beat the heavy cream, the vanilla and the kirsch if using on medium speed for 1 minute. Gradually add the sugar as you beat, starting with 1 tablespoon. Add the softened, creamy mascarpone and beat until blended and the cream is fluffy, thick and soft peaks form, about 3 minutes. Taste and add more sugar if desired.