I think I did it.
I actually added something to a recipe and made it better!
While I am fond of riffing off cooking recipes, I tend to be a stickler when it comes to baking. Follow that recipe. Follow its instructions! All of them! Well, except when it comes to sugar, as most American baking recipes are really too sweet so I tend to reduce the sugar amount by a quarter or so. But usually, I stick to the baked goods recipe.
But this time, I wanted to use up the remainder of the cherry preserve (recipe from here) of sorts that I had made for the husband’s Black Forest birthday cake and of which there had been far too much for the cake.
I had thought of a few things, including just adding it to a regular butter cake mixture, using it as topping for pancakes or yogurt (delicious).
But what about adding it to a chocolate cake? Especially a rich chocolate cake recipe like this Quadruple Chocolate Loaf by Nigella Lawson which is a beautiful rich and moisture chocolate cake. The chocolate is in the form of cocoa powder and chocolate pieces in the cake, as well as a chocolate syrup to be poured over the top after baking, and chocolate shavings to top it all off. It is an absolutely gorgeous cake to make in all its chocolate glory, but after following the recipe – but replacing chocolate chips with chocolate chunks I cut off from a bar of chocolate – I stirred in the cherry preserves into the batter.
It needed a little longer than an hour baking time, but it came out just nice. The cherries added that slight acidity to cut the richness of the cake. And also some added moisture, to an already moist cake. I didn’t add the chocolate syrup and it’s chocolatey enough to do without the chocolate shavings, but I’m sure making the proper quadruple chocolate loaf would make for an intense chocoholic stupor.
Weekend Cooking was started by Beth Fish Reads and is now hosted by The Intrepid Reader and is open to anyone who has any kind of food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, quotations, beer, wine, photographs
That sounds – and looks – delicious! And what a good feeling as a baker to successfully tweak a recipe.
Chocolate and cherries are a great combination, my husband would love this!
I agree: chocolate and cherries are heavenly together. Good job on the riffing!
Oh wow, that looks delicious!
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Somehow I haven’t been finding any cherries to use in things like that — our Trader Joe’s is too crowded and risky. I have found that dried cherries are also excellent with chocolate, and can be a substitute for nuts in brownies. So I’m sure I would love your cake.
be well… mae at maefood.blogspot.com
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