| Recipe: Cheerwine Chocolate Pound Cake
- 3/4 cup butter
- 9 tablespoons cocoa powder
- 1 cup Cheerwine
- 2 cups granulated sugar
- 2 eggs
- 2 1/4 cups all purpose flour
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 1/4 cup milk
- 1 teaspoon white vinegar
- 1 teaspoon almond extract
- 1 3/4 cups Cherry Ganache (see recipe below)
- 1 recipe Frosting for Cheerwine Cake (see recipe below)
- Preheat oven to 350 degrees.
- Lightly grease and flour two cake pans.
- In a small pan, melt butter with cocoa powder. Set aside to cool slightly.
- In a small pot, bring 1 cup of Cheerwine to a boil; remove from heat and set aside.
- Cream together sugar and eggs until light in color. Add chocolate mixture to the eggs and temper mixture by beating well.
- Add 1 cup of warm Cheerwine to mixture and blend well.
- In a bowl, mix together flour, baking soda and salt; add to the liquid mixture and blend well.
- In a bowl, mix together milk, vinegar and almond extract; stir into chocolate batter and blend well.
- Pour into prepared cake pans. Bake at 350 degrees for 30 minutes or until a toothpick inserted in the center comes out clean.
- Allow cakes to cool; remove from pans.
- Spread frosting evenly over one layer and then top with second layer.
- Pour Ganache over cake, making sure it is completely covered.
Makes – 1 cake
- 9 ounces chocolate chips
- 1 cup heavy cream
- 2 fluid ounces Cheerwine
- 3/4 ounce Wild Cherry Brandy
- Melt chocolate in a double boiler.
- Bring cream and Cheerwine to a boil; remove from heat.
- Stir cream mixture into melted chocolate until smooth.
- Stir in liqueur.
- Allow to cool for five minutes, while stirring.
- Makes – 2 ½ cups
Frosting for Cheerwine Cake
- 1/3 cup Cheerwine
- 1/2 cup butter
- 1/4 cup cocoa powder
- 2 ½ cups 10X powdered sugar
- 1/4 teaspoon almond extract
- Heat Cheerwine, butter and cocoa together until mixture comes to a boil.
- Pour mixture over powdered sugar and blend until smooth.
- Stir in almond extract.
- Cool slightly before spreading over cake.
- Makes – frosting for 1 cake
Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.