Chocolate Cherry Pound Cake Recipe
Make Chocolate Cherry Pound Cake Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dry Ingredients
Wet Ingredients
Add-ins
Method
Preparation
Preheat the Oven
Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
Combine Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt until well combined. Set aside.
Mixing
Cream Butter and Sugar
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
Add Eggs and Vanilla
Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract.
Incorporate Sour Cream and Cherry Preserves
Mix in the sour cream and cherry preserves until fully combined.
Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
Add-ins and Baking
Fold in Add-ins
Gently fold in the halved cherries and chocolate chips into the batter.
Pour into Loaf Pan
Pour the batter into the prepared loaf pan, spreading it evenly.
Bake
Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Cool the Cake
Once baked, remove from the oven and let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
