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Posts Tagged ‘The Lady Behind The Curtain Dessert Challenge’

Another month has flown right by and it is time for February’s dessert challenge hosted by The Lady Behind The Curtain.  This month’s ingredients are Coca Cola and cherries.  Hmmm..I had a little difficulty coming up with an idea, but this recipe hits the mark. I used one of my all-time favorite cake recipes and altered it to fit my needs.

The base of this recipe is the Coca Cola Fudge Cake that I wrote about back in 2011.  I left out the pecans and baked the cake in two 8 inch pans instead of a 9×13 inch dish.  This is a very dense fudgy cake and the glaze hardens just perfectly over the layers.

One little word of warning regarding the glaze:  Let it cool for 5 to 10 minutes before pouring it over the cake or you will have a chocolate sauce river like I did.  I just kept spooning it over the cake until it started to set up, but some of the glaze was still lost off the cake plate. It was just a little bit sad.

Black Forest Coca Cola Cake Slice

2 cups all-purpose flour

2 cups granulated sugar

1/2 tsp. salt

1 tsp. baking powder

1/2 tsp. cinnamon

3 sticks unsalted butter, divided

1/2 cup unsweetened cocoa powder, divided

1 1/2 cup Coca-cola, divided

1/2 cup buttermilk

2 eggs

1 tsp. vanilla extract

4 cups powdered sugar

1/2 can cherry pie filling

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Preheat oven to 350 degrees and prepare two 8” baking pans.  Sift together the flour, sugar, salt, baking powder and cinnamon.  Set aside.  In a saucepan over medium heat, melt 2 sticks of butter with 1/4 cup cocoa powder, 1 cup Coca-cola and 1/2 cup buttermilk.  Cook until it boils.

Add the boiled mixture to the flour mixture and combine.  Then add eggs and vanilla extract.  Pour the batter into the baking pans and cook for 25-30 minutes or until a toothpick inserted in the center of cake comes out clean. Let cool in the pans for 10 minutes then remove and cool completely.

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In a saucepan over medium heat, melt the remaining 1 stick of butter with 1/4 cup cocoa powder and 1/2 cup Coca-cola. Let this come to a boil and then remove from heat. Beat in the 4 cups of powdered sugar.  Let the glaze cool for about 10 minutes or until thickened but still pourable.

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Place the first layer on a cake plate, pour about 1/3 of the glaze onto the layer and then pour half of a can of cherry pie filling.  Try to keep the cherry filling from running over the edge of the layer.  Place the second layer on top and pour the remaining glaze over the cake.  You may need to spoon the glaze from the cake plate back on to the cake if it is still too warm and liquid-y.  Let the glaze set until firm and enjoy!

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Black Forest Coca Cola Cake

Black Forest Coca Cola Cake Slice

 


Lady Behind the Curtain Dessert Challenge

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Lady Behind the Curtain Dessert Challenge

I usually post a new recipe every Saturday, but this week’s recipe is part of new special link party hosted by The Lady Behind The Curtain.  It is the first edition of her “Behind the Curtain Dessert Challenge”!  She will give all of us participating bloggers two ingredients to use and we will either find or create a recipe using those.  This month’s ingredients are chocolate and cherry and this is my contribution…The Southern Lady Cooks’ Exquisite Chocolate Cherry Cake.

I had never used chocolate and cherries together so I went on an online hunt for a recipe to try .  The Southern Lady Cooks is one of my favorite food blogs and when I saw she had this cake on her site, I knew it would be good.  I wasn’t wrong…this cake is so moist and flavorful.  Most of the other chocolate cherry cake recipes I found were made with a cake mix and there isn’t anything wrong with that, but I had a feeling that Southern Lady’s would be better since it was from scratch.  This would be a great special occasion cake especially for Valentine’s Day.

choccherrycake

For the cake:

2 cups all-purpose flour

1 1/2 teaspoons baking soda

1/2 teaspoon salt

3/4 cup baking cocoa

1 1/4 cups white sugar

2 eggs

1/2 cup butter, melted

1 cup buttermilk (I used 4 tbsp. dried buttermilk & 1 cup water.)

2 teaspoons vanilla extract

1 (21 ounce) can cherry pie filling

For the frosting:

3/4 cup white sugar

1/4 cup sweetened condensed milk

3 tablespoons butter

3 tbsp. milk

1/2 cup chocolate chips

1 teaspoon vanilla extract

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In a large mixing bowl whisk together the flour, baking soda, salt, cocoa, sugar, and dried buttermilk.  Mix well with whisk. Add eggs, melted butter, water (for dried buttermilk), vanilla extract and cherry pie filling mixing well each time with a spoon.

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Prepare a Bundt pan by spraying with non-stick spray and sprinkle in cocoa to coat. Bake in preheated 350 degree oven 55 to 60 minutes until center is cooked. Let cake cool for 20 minutes before removing from Bundt pan.

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Combine sugar, sweetened condensed milk and butter in pan on top of stove. Bring to boil and cook for 1 minute. Remove from heat and add regular milk, vanilla and chocolate chips. Stir with spoon or whisk until chips are melted. Pour over the cooled cake.

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