Best 2 Cherry Chocolate Coffee Cake Recipes
Indulge in a culinary delight with our tantalizing Cherry Chocolate Coffee Cake, an irresistible treat that blends the richness of chocolate, the tanginess of cherries, and the comforting aroma of freshly brewed coffee. This delectable cake is perfect for any occasion, whether it's a cozy brunch, an afternoon tea party, or a special dessert to impress your loved ones. With its moist and fluffy crumb, each bite offers a symphony of flavors that will leave you craving more.
Additionally, discover variations of this classic recipe, including a gluten-free version for those with dietary restrictions. Treat yourself to a delightful Gluten-Free Cherry Almond Coffee Cake, boasting a moist and flavorful almond sponge, topped with juicy cherries and a delicate coffee glaze. And for those who prefer a vegan option, our scrumptious Vegan Cherry Chocolate Cake is a plant-based masterpiece that delivers all the indulgence without compromising on taste. Get ready to embark on a culinary journey as we guide you through these delectable recipes, creating unforgettable moments with every bite.
CHERRY-CHOCOLATE COFFEE CAKE
Provided by Food Network Kitchen
Time 2h10m
Yield 6-8 servings
Number Of Ingredients 22
Steps:
- Position a rack in the lower third of the oven and preheat to 350 degrees F. Make the streusel: Spread the almonds on a baking sheet and bake until toasted, 5 to 7 minutes; let cool and transfer to a food processor. Add the sugar, butter, flour, cinnamon, orange zest and cocoa powder and pulse until the nuts are ground and the mixture starts to clump. Refrigerate until ready to use.
- Make the filling: Toss the cherries, almond extract and cherry liqueur, if using, in a bowl. Stir in the flour and sugar.
- Make the cake: Whisk the flour, baking powder, baking soda and salt in a large bowl. In a small bowl, whisk the sour cream and vanilla and almond extracts. Beat the butter and sugar in a stand mixer fitted with the paddle attachment on medium speed until smooth, about 5 minutes. Scrape down the bowl. Beat in the eggs one at a time, until light and fluffy, 2 to 3 minutes.
- Beat in half of the flour mixture on low speed until almost incorporated, then beat in half of the sour cream mixture. Beat in the remaining flour mixture, then the sour cream mixture; finish mixing the batter by hand (do not overmix).
- Butter the bottom and sides of a 10-inch springform pan. Spread half of the batter in the pan. Sprinkle half of the streusel on top, then cover with the cherry filling. Drop spoonfuls of the remaining batter on top of the cherries and smooth with the back of a spoon. Top with the remaining streusel.
- Bake on the lower oven rack until the cake springs back in the center when pressed, about 1 hour, 20 minutes. Transfer to a rack to cool. Run a knife around the inside of the pan, then remove the side.
CHERRY-CHOCOLATE COFFEE CAKE
Soooo Yummy!
Provided by Brandy Bender
Categories Fruit Desserts
Time 2h10m
Number Of Ingredients 25
Steps:
- 1. Position a rack in the lower third of the oven and preheat to 350 degrees. Make the streusel: Spread the almonds on a baking sheet and bake until toasted, 5 to 7 minutes; let cool and transfer to a food processor. Add sugar, butter, flour, cinnamon, orange zest and cocoa powder and pulse until the nuts are ground and the mixture starts to clump. Refrigerate until ready to use.
- 2. Make the filling: Toss the cherries, almond extract and cherry liqueur, if using, in a bowl. Stir in the flour and sugar.
- 3. Make the cake: Whisk the flour, baking powder, baking soda, and salt in a large bowl. In a small bowl, whisk the sour cream and vanilla and almond extracts. Beat the butter and sugar in a stand mixer fitted with the paddle attachment on medium speed until smooth, about 5 minutes. Scrape down the bowl. Beat in the eggs on at a time, until light and fluffy, 2 to 3 minutes.
- 4. Beat in half of the flour mixture on low speed until almost incorporated, then beat in half of the sour cream mixture; finish mixing the batter by hand (do not overmix).
- 5. Butter the bottom and side of a 10 inch springform pan. Spread half of the batter in the pan. Sprinkle half of the streusel on top, then cover with the cerry filling. Drop spoonfuls of the remaining batter on top of the cherries and smooth with the back of a spoon. Top with the remaining streusel.
- 6. Bake on the lower over rack until the cake springs back in the center when pressed, about 1 hour 20 minutes. Transfer to a rack to cool/ Run a knife around the inside of the pan, then remove the side.
Tips:
- Use fresh, ripe cherries for the best flavor. Frozen cherries can also be used, but thaw and drain them before using.
- To easily pit the cherries, use a cherry pitter or a small knife to remove the pits.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk. Let it sit for 5 minutes before using.
- For a richer coffee flavor, use dark roast coffee.
- To make sure the cake is cooked through, insert a toothpick into the center. If it comes out clean, the cake is done.
- Let the cake cool completely before frosting it. This will help the frosting set properly.
Conclusion:
This cherry chocolate coffee cake is a delicious and easy-to-make treat. It's perfect for any occasion, from breakfast to dessert. The sweet cherries, rich chocolate, and creamy coffee flavors combine to create a truly decadent cake. So next time you're looking for a special treat, give this recipe a try.
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