Cherry-Pop Chocolate Cake

HUNGRY RABBIT
28Ingredients
105Minutes

Ingredients

US|METRIC
  • 3/4 cup granulated sugar
  • 2 tablespoons pectin (low sugar, Sure-Jell for low-sugar recipes/pink box)
  • 1/8 teaspoon fine sea salt
  • 2 1/2 cups sweet cherries (frozen or fresh pitted)
  • 2 teaspoons grated lemon zest
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon almond extract
  • 1 cup dried cherries
  • 2 tablespoons amaretto (or water)
  • 1 3/4 cups unbleached all-purpose flour
  • 1 teaspoon fine sea salt
  • 1 teaspoon baking soda
  • 3/4 cup dutch processed cocoa
  • 6 ounces bittersweet chocolate (chopped)
  • 1 teaspoon instant espresso powder
  • 3/4 cup boiling water
  • 5 large eggs (room temperature)
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon almond extract
  • 12 tablespoons unsalted butter (6 ounces/1-1/2 sticks, room temperature)
  • 24 1/2 ounces light brown sugar (cups packed)
  • 1 cup sour cream (room temperature)
  • 1/4 cup frozen sweet cherries (thawed)
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon amaretto (or whole milk)
  • 2 cups confectioners sugar
  • 1/8 teaspoon fine sea salt
  • sugar (Red and pink sprinkling, for decoration, optional)
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