Chocolate Chocolate Cherry Pound Cake
Decadent and indulgent, this Chocolate Chocolate Cherry Pound Cake is a show-stopping dessert that combines rich chocolate flavor with bursts of juicy maraschino cherries. Made with a creamy blend of sour cream and cocoa powder, this moist pound cake is elevated with semi-sweet chocolate chips for added texture and sweetness. Perfectly balanced between sweet and tangy, the maraschino cherries bring a pop of color and a delightful twist to each bite. Ideal for celebrations or as a luxurious everyday treat, this cake is baked to perfection in just over an hour and can be topped with powdered sugar or a luscious chocolate drizzle for an extra-special touch. Whether you're a chocolate lover or dessert enthusiast, this recipe is sure to impress at any gathering!
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Recipe Information
Ingredients
- 1 cup unsalted butter, softened
- 1.5 cups granulated sugar
- 4 eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 0.5 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 0.5 cup sour cream
- 0.25 cup milk
- 0.75 cup semi-sweet chocolate chips
- 1 cup maraschino cherries, drained and roughly chopped
Instructions
Preheat your oven to 350°F (175°C) and grease and lightly flour a standard 9x5-inch loaf pan. Set aside.
In a large mixing bowl, cream together the softened butter and granulated sugar using a hand or stand mixer until light and fluffy, about 3 minutes.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture in thirds, alternating with the sour cream and milk. Begin and end with the dry ingredients. Mix until just combined.
Fold in the semi-sweet chocolate chips and chopped maraschino cherries, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before slicing and serving.
Optional: Dust the cooled cake with powdered sugar or drizzle with melted chocolate for extra indulgence.
Nutrition Facts
Calories |
5568 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 288.6 g | 370% | |
| Saturated Fat | 174.9 g | 875% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1324 mg | 441% | |
| Sodium | 1481 mg | 64% | |
| Total Carbohydrate | 757.4 g | 275% | |
| Dietary Fiber | 58.4 g | 209% | |
| Total Sugars | 476.3 g | ||
| Protein | 90.3 g | 181% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 594 mg | 46% | |
| Iron | 37.4 mg | 208% | |
| Potassium | 2551 mg | 54% | |
*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.
