Dark Chocolate Cherry Loaf Cake Food

CHERRY-CHOCOLATE LOAF

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x4-inch loaf pan with 1 teaspoon butter and reserve.
• Whisk flour, salt, baking powder, and baking soda together in a bowl.
• Cream 1/2 cup butter and sugar together in another bowl with a spatula or an electric mixer until smooth and creamy. Beat in eggs one at a time with a whisk or an electric mixer, fully blending in the first egg before adding the next. Stir in yogurt and vanilla extract.
• Chop pitted cherries coarsely with a knife, or by pulsing on and off a few times in a food processor. Add to the wet ingredients along with the chocolate chunks and chopped walnuts. Stir briefly to combine. Batter may look curdled, but don't worry.
• Pour in the flour mixture and mix with a spatula until all the flour has disappeared. Transfer batter into the prepared loaf pan, making sure to smooth the top evenly and fill in the corners. Tap pan on the counter to release any air pockets.
• Bake in the preheated oven until nicely browned and a toothpick inserted into the center comes out clean, about 1 hour. Let bread rest in the pan for 15 minutes before removing to a wire rack.
• While bread is resting, combine powdered sugar and milk in a bowl for icing, adding more milk as needed to reach a thin, runny consistency.
• Brush icing over loaf, allowing to drip down the sides. Let cool completely before slicing and serving, about 20 minutes more.

DARK CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F.
• Measure dry ingredients, minus the cocoa powder, into a mixing bowl, mix well, set aside. Mix cocoa powder and water in a separate bowl using a whisk, set aside. Add butter to your dry mix the add 90 percent of your liquid mix to the butter and dry mix, mix until smooth. Add eggs to left over liquid and whisk. Then add half your egg mixture to your smooth batter and mix, then add the other half of the egg mix and mix in. The batter will be fluid. Pour into sheet pans or 13-inch round pans lined with parchment. Bake for about 1 hour or until a toothpick inserted into the middle of the cake comes out clean.
• This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

CHURRO LOAF CAKE

Steps:

• Position a rack in the center of the oven and preheat to 375 degrees F. Coat a 9-by-5-inch nonstick loaf pan with baking spray and set aside.
• Cream 12 tablespoons of the butter and 1 1/2 cups of the sugar in a stand mixer fitted with the paddle attachment until pale and fluffy, about 6 minutes.
• Meanwhile, place the buttermilk, vegetable oil, vanilla extract and eggs in a liquid measuring cup and whisk with a fork until combined. Whisk together the flour, baking powder, salt and baking soda in a medium bowl and set aside.
• Reduce the mixer speed to medium-low, then add a third of the flour mixture and mix until fully incorporated, about 20 seconds. Add half of the egg mixture, again mixing until fully incorporated. Repeat with the remaining flour and egg mixtures, making sure to scrape the sides and bottom of the bowl with a rubber spatula after each addition.
• Pour the batter into the prepared pan and smooth the top with a rubber spatula or small offset spatula. Tap the bottom of the pan swiftly against the counter 10 to 15 times to release any large air bubbles.
• Bake on the center rack, rotating the pan halfway through, until the top of the loaf is deeply golden brown and a toothpick inserted in the center of the cake comes out clean, 55 minutes to 1 hour. Let the cake cool in the pan for 15 to 20 minutes before removing it from the pan and allowing it to fully cool on a baking rack, about 1 hour.
• Meanwhile, combine the cinnamon and remaining 1/2 cup sugar in a small bowl, then pour two-thirds of the mixture in a rectangle about the size of the loaf cake on a baking sheet.
• Once the cake is fully cooled, place the chocolate and corn syrup in a medium heatproof bowl. Heat the heavy cream in a small saucepan over medium heat until just simmering, then carefully pour over the chocolate. Allow to sit for 1 minute, then stir with a rubber spatula until the heavy cream is fully incorporated, the chocolate is completely melted and the sauce is smooth and glossy.
• Melt the remaining 3 tablespoons of butter in a small bowl in the microwave. Using a pastry brush, evenly coat all 4 sides and the top of the cake with the melted butter. Carefully press each side of the cake into the sugar mixture, using your hands to press the cinnamon sugar to fill in any uncovered spots. Sprinkle the remaining cinnamon sugar evenly over the top of the cake. While the cake is still on the sheet pan, drizzle the chocolate sauce over the top, then transfer to a serving platter.

DARK CHOCOLATE MOCHA MOUSSE CAKE

Steps:

• Make the cake: Preheat the oven to 350˚ F. Butter a metal 8-inch square cake pan. Line the bottom and sides of the pan with parchment paper; lightly butter the parchment. Combine the cocoa and espresso powders in a medium bowl. Heat the milk and butter in a small saucepan over medium-low heat until the milk is steaming and the butter melts. Whisk into the cocoa mixture; let cool to room temperature.
• Whisk the flour, baking powder, baking soda and salt in a medium bowl. In a large bowl, beat the eggs and sugar with a mixer on medium-high speed until very pale, thick and pillowy, 5 to 8 minutes. Beat 30 to 45 more seconds to stabilize the egg foam.
• Reduce the mixer speed to low; beat in the cocoa mixture in 2 additions, alternating with the flour mixture in 2 additions. Beat just until the batter is smooth and no dry flour remains.
• Pour the batter into the cake pan and gently tap against the counter to eliminate any air bubbles. Bake until a toothpick inserted into the center comes out clean, about 35 minutes. Let cool 10 minutes in the pan, then turn out the cake onto a rack. Peel off the parchment but let it rest gently on top of the cake while it cools completely. Wipe the cake pan clean and reserve.
• Make the ganache: Combine 1/2 cup heavy cream, 4 ounces chocolate and 1 tablespoon butter in a small saucepan. Gently cook over medium-low heat, stirring, until melted and smooth. Let cool.
• Make the mousse: Combine the remaining 4 tablespoons butter and 4 ounces chocolate in a small microwave-safe bowl. Microwave in 30-second intervals, stirring, until melted and smooth. Whisk in the cocoa powder until smooth. Let cool.
• Meanwhile, combine 1/4 cup heavy cream and the gelatin powder in a small microwave- safe bowl. Let stand until the gelatin absorbs the liquid, about 5 minutes, then microwave until melted, 20 to 30 seconds, whisking. Let cool, stirring occasionally.
• Combine the remaining 1 1/4 cups heavy cream, the sugar and espresso powder in a large bowl. Beat with a mixer on medium speed to dissolve the sugar, about 1 minute. Stream in the cooled gelatin mixture, then increase the speed to medium high and beat until the mixture is thick and stiff peaks form. Fold in the cooled chocolate mixture in 2 or 3 batches until the mousse is well blended.
• Assemble the cake: Line the reserved cake pan with 2 crisscrossed strips of parchment paper (this will help you lift out the finished cake). Carefully slice the cake horizontally into 3 equal layers. Lay the best layer cut-side up in the bottom of the pan and brush with some of the chocolate liqueur, if using. (Use a plate or small cutting board to move the layers; if your top cake layer is domed, use it for the middle of the cake.) Evenly spread half of the mousse on top with an offset spatula, all the way to the edges. Top with a second cake layer. Brush again with chocolate liqueur, then spread half of the ganache evenly on top. Add the final cake layer, cut-side up, and brush with the remaining liqueur. Top with the remaining mousse and ganache. (The assembled cake should fill the pan.)
• Refrigerate the cake until the top is set, about 30 minutes, then wrap the whole cake pan with plastic wrap and refrigerate overnight to set completely.
• Lift the cake out of the pan using the parchment pieces and transfer to a cutting board. Using a hot, dry serrated knife, slice the cake, wiping the knife in between cuts for clean edges.

CHOCOLATE-CHERRY CAKE

Steps:

• Prepare the cake: Heat the oven to 350 degrees. Grease an 8-inch square baking pan with olive oil.
• In a medium bowl, whisk together the sugar, flour, cocoa powder and baking powder until evenly distributed and no lumps remain. To a separate large bowl, add the 1/2 cup oil, eggs, milk, almond extract and salt and whisk until smooth, at least 30 seconds. Gently whisk the dry ingredients into the wet ingredients until the last streak of flour disappears.
• Transfer the batter to the prepared pan and tap gently against the counter to pop excess air bubbles. Bake until a skewer or cake tester inserted in the center comes out clean, 30 to 40 minutes. Let cool completely in the pan.
• Microwave the cherry preserves in a small bowl in 30-second intervals or in a small saucepan over medium heat until looser and slightly liquidy. Spread the preserves evenly over the cooled cake.
• Make the frosting: In a large bowl, combine the sugar, cocoa powder and salt and pour over the hot water. Either by hand or with an electric mixer, whisk until smooth. Add the heavy cream and continue whisking until billowy soft peaks form. When you turn the whisk upside-down, a peak of cream should flop over slightly like a Santa hat. Spread the frosting over the cake and, if using, garnish with the cherries. Serve immediately or cover and refrigerate until ready to serve.

DENSE & DARK CHOCOLATE LOAF

Steps:

• Heat oven to 190C/fan 170C/gas 5 and make sure there's a shelf ready in the middle of the oven. Butter a large loaf tin (about 20cm long, measured from the top edge), then cut a strip of baking paper a few inches longer than the total length of the base and the two shortest sides. Press it into the tin. (When your cake's ready, you can use the paper 'wings' at either end to help lift it out.)
• Put the butter and chocolate in a large saucepan and heat very gently until melted, stirring now and again. Cool for 5 mins, then use a whisk to mix in the yogurt and vanilla, then the eggs and a pinch of salt.
• Mix the flour, sugar and bicarbonate of soda in a large bowl, squishing any big lumps of sugar with your fingers, then stir into the chocolate mix in the saucepan until even. Pour or spoon into the tin, then bake for 45 mins until risen and shiny (and probably with a nice crack along the length). Test if it's ready by poking a skewer into the middle of the cake (see tip, below). Cool in the tin for 15 mins, then turn out and cool completely on a wire rack.
• Put the cream into a small saucepan, bring to the boil, then add the butter and half the chopped chocolate. Take off the heat and leave to melt. Stir until smooth and shiny, then spoon over the cake. Scatter with the rest of the chopped chocolate and serve.

WHITE CHOCOLATE & CHERRY LOAF

Steps:

• Heat oven to 180C/fan 160C/gas 4. Line a 1kg loaf tin with baking parchment, making sure the paper comes up higher than the sides. Beat the butter and sugar together until fluffy, then add the eggs, a little at a time, along with the vanilla. Fold in the flour until you have a smooth mixture.
• Dust the cherries in a little flour, then carefully stir half of the fruit and chocolate into the mixture. Spoon into the prepared tin, then scatter the remaining cherries and chocolate on top, pressing them in lightly. Bake for 1 hr 10 mins - 1 hr 15 mins until a skewer inserted into the middle comes out clean. Make sure you don't mistake melted chocolate for raw cake mix. Leave to cool in the tin for a few mins, then turn out on to a wire rack and leave to cool completely. This can now be wrapped tightly in cling film and stored in the fridge for up to 3 days.
• Remove the marscapone from the fridge to come to room temperature. Melt the white chocolate in a bowl over a pan of hot water. Quickly stir in 1 tbsp of the marscapone, then beat in the rest (be careful not to overbeat the mixture or it will go grainy). Spread over the top of the loaf and finish with white chocolate curls or fresh cherries.

CHOCOLATE CHERRY BAKEWELL CAKE

Steps:

• Heat the oven to 160C/140C fan/gas 3. Butter and line a 900g loaf tin with baking parchment. Toss the cherries in 1 tbsp of the flour, then set aside.
• Put the butter and sugar in a large bowl, and whisk until light and fluffy. Add the eggs, 1 at a time, mixing well between each addition. Fold in the remaining flour, the baking powder and ground almonds. Stir in the milk, the vanilla and almond extracts, and 100g of the chocolate with a spatula. Scrape half the cake mixture into the tin, scatter half the cherries over the top, then add the remaining cake mixture and the remaining cherries. Bake for 1 hr 10 mins or until a skewer comes out clean.
• Cool in the tin for 10 mins, then remove and place on a wire rack to cool completely. Melt the remaining chocolate in the microwave in 20-sec bursts, then drizzle or pipe over the top of the cake and scatter with the almonds. Wait for the chocolate to set a bit before slicing. Will keep in the cake tin for up to three days.

CHERRY LOAF CAKE

Steps:

• Heat the oven to 180C/160C fan/gas 4. Butter a 900g loaf tin and line with baking parchment. Beat the butter and sugar together until pale and fluffy, then beat in the eggs one at a time, followed by the vanilla and almond extract (if using).
• Toss the cherries with 2 tbsp of the flour in a bowl. Tip the rest of the flour, the ground almonds, baking powder and a pinch of salt into the bowl with the sugar and eggs, and mix until just combined. Fold in the cherries and any remaining flour in the bowl. Spoon into the prepared tin and smooth over the top.
• Bake for 50-55 mins, or until a skewer inserted in the middle comes out clean. Leave to cool for 10 mins in the tin, then transfer to a wire rack to cool completely. Serve as it is, or mix the icing sugar with the extract and enough milk to make a thick but pourable consistency. Drizzle over the loaf cake, and scatter over the flaked almonds to serve.