This adults only pound cake is the perfect winter indulgence. Serve it to guests at your next dinner party or bring as a hostess gift and I guarantee whoever eats it will be satisfied. This is one of those cakes that is even better a day or two after you make it so it is perfect to prep ahead.
Ingredients
- 1 can dark sweet cherries
- 1/4 cup of water
- 1/4 cup of bourbon
- 1 vanilla bean
- 2 cups of flour
- 3/4 cup special dark cocoa powder
- 1/2 teaspoon baking powder
- 1 teaspoon vanilla bourbon sea salt (or regular sea salt)
- 1 1/2 cups of butter (at room temperature)
- 3 cups dark brown sugar
- 1 packet instant coffee
- 1 1/4 cups buttermilk
- 5 eggs
- 1 bar of dark chocolate (chopped)
Method
- Make bourbon vanilla cherries
- Put cherries, bourbon, water, and vanilla bean in a mason jar and place in fridge for at least 24 hours
- Make the cake
- Heat oven to 350
- Grease and flour a bundt pan
- In a large bowl whisk flour, cocoa powders, salt and baking powder until combined and set aside
- In a stand mixer fitted with a whisk attachment beat butter until smooth
- Spoon in sugar and beat until light and fluffy
- Gradually add eggs one at a time
- In a seperate bowl whisk the instant coffee into the buttermilk
- To the stand mixture alternate adding the flour and buttermilk mixtures until a cake batter forms
- With a spatula carefully fold in the chocolate pieces and the cherries (reserving some to top the cake and keeping the liquid from the jar)
- Pour batter into bundt pan
- Bake for 1 hour and 20-25 minutes
- Let cool in pan for 20-30 minutes before carefully removing
- Once cool poke holes in the top of the cake with a fork
- Spoon the cherry/bourbon liquid over the cake
- Dust the cake with powdered sugar and top with more cherries if desired
The Lovell Table 
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