Chocolate Cherry Rye Cake with Cherry Chip Mocha Glaze
Indulge in the rich, decadent flavors of this Chocolate Cherry Rye Cake with Cherry Chip Mocha Glaze—a dessert that's as sophisticated as it is satisfying. This recipe combines the nutty, earthy depth of rye flour with the bold intensity of unsweetened cocoa, creating a moist and tender cake infused with sweet cherry preserves and dotted with melty chocolate chips. The crowning glory is a luscious mocha glaze, enhanced with cherry preserves and a touch of brewed coffee, for a perfect balance of sweetness and complexity. Whether you're entertaining guests or treating yourself, this show-stopping cake is destined to impress. Perfect for those who love unique flavor pairings and the comforting aroma of chocolate and cherries, this dessert also happens to be surprisingly easy to make—ideal for casual baking or a special occasion centerpiece.
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 1 cup Rye flour
- 0.75 cup Unsweetened cocoa powder
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1.5 cups Granulated sugar
- 1 cup Buttermilk
- 0.5 cup Vegetable oil
- 2 Eggs
- 1.5 teaspoons Vanilla extract
- 0.5 cup Brewed hot coffee
- 0.75 cup Cherry preserves
- 0.5 cup Semi-sweet chocolate chips
- 1 cup Powdered sugar
- 1 tablespoon Cocoa powder (for glaze)
- 2 tablespoons Strong brewed coffee (for glaze)
- 3 tablespoons Cherry preserves (for glaze)
- 0.25 cup Semi-sweet chocolate chips (for glaze)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan or line it with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, rye flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In another mixing bowl, combine the granulated sugar, buttermilk, vegetable oil, eggs, and vanilla extract. Whisk until smooth.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
Stir in the brewed hot coffee and mix until the batter is smooth and uniform.
Gently fold in the cherry preserves and semi-sweet chocolate chips until evenly distributed.
Pour the batter into the prepared baking pan and spread it evenly.
Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 15 minutes. Then transfer to a wire rack to cool completely.
To prepare the glaze, whisk together the powdered sugar, cocoa powder, and strong brewed coffee until smooth. Add the cherry preserves and melt the semi-sweet chocolate chips in the microwave; stir them into the glaze mixture.
Drizzle the cherry chip mocha glaze over the cooled cake.
Allow the glaze to set for 15 minutes before slicing and serving.
Nutrition Facts
Calories |
5002 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 187.8 g | 241% | |
| Saturated Fat | 61.5 g | 308% | |
| Polyunsaturated Fat | 67.7 g | ||
| Cholesterol | 399 mg | 133% | |
| Sodium | 2902 mg | 126% | |
| Total Carbohydrate | 896.2 g | 326% | |
| Dietary Fiber | 94.3 g | 337% | |
| Total Sugars | 648.0 g | ||
| Protein | 80.5 g | 161% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 631 mg | 49% | |
| Iron | 38.1 mg | 212% | |
| Potassium | 4128 mg | 88% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
