RED WINE BLACK FOREST POUND CAKE

This cake features dry red wine in the batter. While the alcohol evaporates during baking, there is still a beautiful flavor from the wine left in the batter. I’ve used Black Girl Magic Red Blend exclusively in this cake. It has gorgeous cherry notes that are just dreamy.

For the Cake: – 288 g (2.25 c) all-purpose flour – 63 g (2/3 c) Natural cocoa powder – 1 tsp kosher salt – 1/4 tsp baking soda – 500 g (2.5 c) granulated sugar – 5 eggs – 2 tsp pure vanilla extract – 250 g (1 c) dry red wine (Black Girl Magic Red Blend is my wine of choice, but use what you like!) – 227 g (1 c)vegetable oil

INGREDIENTS

For the Brandied Cherries: – 350 g (2.5 cups) pitted cherries, fresh or frozen – 100 g granulated sugar – 2 tsp fresh lemon juice – 1 tbsp cornstarch – 63 g plus (1/4 c) cold water – 63 g (1/4 c) brandy For the Chocolate Ganache: – 170 g (1 c) semi-sweet chocolate chips – 125 g (1/2 c) heavy cream, well shaken For the Stabilized Whipped Cream: – 1 tsp unflavored gelatin – 4 tsp water – 250 g (1 c) heavy cream, cold – 60 g (1/2 c) confectioner’s sugar

INGREDIENTS

1. Sift together the all-purpose flour, baking soda, natural cocoa powder, and kosher salt in a large mixing bowl.  Set aside. 2. Add vegetable oil to the liquid mixture and combine with the whisk until everything is thoroughly combined.  The oil will take a minute or two to combine with the rest of the mixture, but it will combine!

1. Prepare your bundt pan (my favorite way is the butter/cocoa powder method for this cake!) and add the batter to the prepared bundt pan. 2. Bake for 60-70 minutes in a 325°F oven, or until an instant-read thermometer reads 210°F-215°F.  My Goldilocks temp is 212°F.  Alternatively, you can remove this cake from the oven when a toothpick comes out with a few moist crumbs. 3. Remove from the oven and allow to place on a cooling rack, in its pan, for ten minutes.

1. MAKE THE BRANDED CHERRIES, SIMPLY SYRUP,  THE CHOCOLATE GANACH, AND THE STABILIZING WHIPPING CREAM Build the Cake: 1. Using a spouted measuring cup, spoon, or squirt bottle, add the chocolate ganache to the cake.  Allow to cool for a minute or two before piping the whipped cream onto the cake. 2. If desired, you can sprinkle some chocolate shavings over the whipped cream. 3. Add several cherries to the top of the whipped cream.  I add some of the reserved cherry juice to the cake as well.

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Bananas Foster

MEET SHANI:  Chief Butter Ambassador