BLACK FOREST POUND CAKE

Black Forest Pound Cake image

Provided by Chrystal Cackler @journeyrock92

Categories Cakes

Number Of Ingredients 23

- shortening
2/3 cup(s) butter, softened
1 1/3 cup(s) sugar
2/3 cup(s) firmly packed dark brown sugar
4 large eggs
1 1/4 teaspoon(s) vanilla extract, divided
1 1/2 cup(s) cake flour
1/2 cup(s) unsweetened cocoa
1/2 teaspoon(s) salt
1/4 teaspoon(s) baking soda
3/4 cup(s) sour cream
3 - 1 ounce bittersweet chocolate baking squares, finely chopped
CHERRY SAUCE
2 package(s) 12 ounces frozen cherries
1/3 cup(s) sugar
1/3 cup(s) cold water
2 teaspoon(s) cornstarch
2 tablespoon(s) kirsch or brandy
1/2 teaspoon(s) vanilla extract
- pinch of salt
1 1/4 cup(s) heavy cream
1 tablespoon(s) sugar
- shaved bittersweet chocolate

Steps:

Preheat oven to 325F. Grease (with shortening) and flour a 10 inch round cake pan (with sides at are 3 inches high). Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add 1 1/3 cups sugar and 2/3 cup brown sugar, beating until light and fluffy (about 5 minutes). Add eggs, 1 at a time, beating just until blended after each addition. Beat in 1 teaspoon vanilla.
Whisk together flour and next 3 ingredients. Add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in chopped chocolate. Pour batter into cake pan.
Bake at 325F for 1 hour and 10 minutes to 1 hour and 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 15 minutes. Remove from pan to wire rack; cool completely (about 1 hour).
Make cherry sauce: Stir together cherries, sugar, 1/3 cup cold water, and cornstarch in a medium saucepan. Cook over medium-low heat, stirring often, 12-15 minutes or until thickened. Remove from heat, and stir in kirsch or brandy, vanilla, and salt. Cool completely (about 1 hour).
Place cake on a serving plate or cake stand. Slowly pour cherry sauce over cake. Beat heavy cream, 1 tablespoon sugar, and remaining 1/4 teaspoon vanilla at medium-high speed until soft peaks form. Dollop whipped cream onto cake, and sprinkle with shaved chocolate.