Leith Hall Bed and Breakfast Chocolate Cherry Cake
I recently served this rich chocolate cherry cake at Leith Hall at teatime. Our guests asked for the recipe, so here it is. I bake it in a glass bundt pan, but it would work in any ring-shaped pan, or in two nine-inch round cake pans with a frosting or icing.
- 2 cups unbleached flour
- 1tsp. salt
- 1 tsp. baking powder
- ¾ cup cocoa powder (I use Droste’s, Rademaker, or Van Houten)
- 2 cups sugar
- 1 cup vegetable oil
- 1 cup hot coffee
- 1/2 cup milk
- ½ cup sour cream
- 2 large eggs
- 1 tsp. vanilla extract or vanilla paste
- ½ cup dried cherries, dusted with flour
- 1 jar of cherry preserves
Mix the flour, baking powder, and salt together. Beat the sugar, oil coffee, milk, sour cream, eggs, and vanilla together. Add the flour mixture and beat in. Fold in the dried cherries. Turn into a greased and floured bundt pan. Place a ring of cherry preserves on top of the batter by teaspoonsfull . As the cake bakes, it will sink toward the bottom. Bake at 325 degrees for 40 minutes. Check the cake by prodding with a finger. It should spring back and seem fully baked and cakelike. Add time as needed.