Chocolate Cherry Rye Cake With Cherry Chip Mocha Glaze |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 9 |
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This is a sinfully, rich cake. It can be made in less than an hour and served a short time later. I used frozen sour cherries, thawed and dried them lightly. The cooking time incldues the baking and cooling of cake before glazing. Hope you enjoy. Ingredients:
1/4 cup butter, softened |
1/4 cup honey |
1/4 cup sugar |
2 eggs |
2/3 cup buttermilk |
1/2 cup rye flour |
1/2 cup all-purpose flour |
2 tablespoons unsweetened cocoa powder |
1/2 teaspoon baking soda |
1 teaspoon baking powder |
1/4 teaspoon ground cloves |
1/2 teaspoon salt |
1/4 teaspoon nutmeg |
1/2 teaspoon cinnamon |
1 cup tart red cherries, coarsely chopped |
2 tablespoons butter, softened |
1 tablespoon unsweetened cocoa |
1 teaspoon instant coffee |
1 dash salt |
1 1/4 cups powdered sugar |
1 -2 tablespoon milk |
3/4 teaspoon vanilla |
1/4 cup of diced sour cherry |
Directions:
1. Preheat oven to 375 degrees.
2. Thoroughly cream the butter and sugar; add eggs and honey mixing well.
3. In a large bowl, combine the flours, cocoa, soda and spices; add the egg mixture and buttermilk mixing until well blended.
4. Fold in the 1 cup of tart red cherries and pour the batter into a 9 x 9 inch square baking pan.
5. Bake for 35 to 40 minutes or until wooden toothpick inserted into center comes out clean.
6. Allow cake to cool about 30 minutes.
7. In a small bowl, mix the butter, cocoa, instant coffee and salt together; gradually add powdered sugar alternating with milk.
8. Stir in vanilla and diced cherries and pour over cake.
9. Allow to sit about 30 minutes before serving.
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