Chocolate Cherry Rye Cake With Cherry Chip Mocha Glaze
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 9
Description:
Indulge in the ultimate dessert experience with this rich and decadent Chocolate Cherry Rye Cake. This cake, featuring the perfect blend of chocolate, rye flour, and tart sour cherries, is topped with a mouthwatering cherry chip mocha glaze that takes this treat to the next level. It’s an easy-to-make dessert that comes together in under an hour, making it ideal for any occasion when you crave something delicious and quick. The frozen sour cherries add a burst of fruity flavor that pairs wonderfully with the deep, chocolatey richness of the cake. After a quick baking session, the cake cools for just 30 minutes before it’s topped with a smooth, luscious glaze. Whether you’re hosting a gathering or enjoying a quiet moment at home, this cake is sure to impress.
Ingredients:
For the Cake:
| Ingredient | Quantity |
|---|---|
| Butter | 1/4 cup |
| Honey | 1/4 cup |
| Sugar | 1/4 cup |
| Eggs | 2 |
| Buttermilk | 2/3 cup |
| All-purpose flour | 1/2 cup |
| Rye flour | 1/2 cup |
| Baking soda | 2 tsp |
| Baking powder | 1/2 tsp |
| Ground cloves | 1/4 tsp |
| Salt | 1/2 tsp |
| Nutmeg | 1/4 tsp |
| Cinnamon | 1 tsp |
| Tart sour cherries (thawed and lightly dried) | 1 cup |
For the Cherry Chip Mocha Glaze:
| Ingredient | Quantity |
|---|---|
| Butter | 1/4 cup |
| Cocoa powder | 1/2 cup |
| Instant coffee | 1 tsp |
| Salt | 1/4 tsp |
| Powdered sugar | 1 cup |
| Milk | 1/2 cup |
| Vanilla extract | 1 tsp |
| Tart cherries (diced) | 1/4 cup |
Nutritional Information (Per Serving):
| Nutrient | Amount |
|---|---|
| Calories | 270.3 |
| Fat Content | 9.5 g |
| Saturated Fat Content | 5.5 g |
| Cholesterol Content | 68.3 mg |
| Sodium Content | 348.8 mg |
| Carbohydrate Content | 44.7 g |
| Fiber Content | 2.1 g |
| Sugar Content | 32.6 g |
| Protein Content | 4 g |
Instructions:
-
Preheat the Oven
Begin by preheating your oven to 375°F (190°C). This ensures the perfect temperature for baking the cake. -
-
Cream Butter and Sugar
In a large mixing bowl, cream together 1/4 cup of butter and 1/4 cup of sugar until light and fluffy. This process helps incorporate air into the batter, which results in a light texture. -
Add Eggs and Honey
To the butter-sugar mixture, add 2 large eggs and 1/4 cup of honey. Mix well until everything is combined into a smooth, cohesive batter. -
Combine Dry Ingredients
In a separate bowl, sift together 1/2 cup of all-purpose flour, 1/2 cup of rye flour, 2 teaspoons of baking soda, 1/2 teaspoon of baking powder, 1/4 teaspoon of ground cloves, 1/2 teaspoon of salt, 1/4 teaspoon of nutmeg, and 1 teaspoon of cinnamon. Sifting the dry ingredients ensures that the baking soda and powder are evenly distributed throughout the batter, which helps the cake rise evenly. -
Mix Wet and Dry Ingredients
Gradually add the dry ingredients into the wet mixture, alternating with 2/3 cup of buttermilk. Mix until well blended. The batter should be smooth, thick, and slightly pourable. -
Add the Cherries
Gently fold in 1 cup of thawed and lightly dried tart sour cherries. Their natural tartness will add a nice contrast to the sweet chocolate cake. -
Bake the Cake
Pour the batter into a greased 9×9-inch square baking pan. Smooth the top with a spatula to even it out. Place the pan in the preheated oven and bake for 35 to 40 minutes. To check for doneness, insert a wooden toothpick into the center of the cake. If it comes out clean, the cake is done. -
Cool the Cake
Once baked, remove the cake from the oven and allow it to cool in the pan for about 30 minutes. This resting period allows the cake to set and makes it easier to frost. -
Prepare the Cherry Chip Mocha Glaze
While the cake cools, prepare the glaze. In a small saucepan, melt 1/4 cup of butter over medium heat. Add 1/2 cup of cocoa powder, 1 teaspoon of instant coffee, and 1/4 teaspoon of salt. Stir well to combine. Gradually add 1 cup of powdered sugar, alternating with 1/2 cup of milk, stirring until the glaze becomes smooth and glossy. -
Add Vanilla and Cherries
Stir in 1 teaspoon of vanilla extract for added flavor. Finally, fold in 1/4 cup of diced tart cherries. The cherries will add texture and a burst of fruity flavor to the glaze. -
Glaze the Cake
Once the cake has cooled for about 30 minutes, pour the cherry chip mocha glaze over the top of the cake. Use a spatula to spread the glaze evenly over the surface, ensuring that every bite is coated in the delicious mocha-cherry topping. -
Serve and Enjoy
Allow the glazed cake to sit for about 30 minutes before serving. This gives the glaze time to set and firm up slightly. Slice into squares and serve with a cup of coffee or tea for a perfect dessert experience.
Tips for Success:
- Cherries: If you prefer, you can use fresh sour cherries when in season. Alternatively, other types of berries, like raspberries or cranberries, would work well in place of the cherries.
- Rye Flour: The use of rye flour in this cake gives it a unique flavor and texture. If you don’t have rye flour, you can substitute it with all-purpose flour, though the result will be slightly different.
- Glaze Variations: Feel free to adjust the consistency of the glaze by adding more or less milk, depending on how thick or thin you like your frosting. If you prefer a smoother glaze, you can omit the diced cherries.
This cake is a perfect treat for special occasions, or just as a decadent dessert to enjoy with your loved ones. Whether it’s a holiday or a quiet evening at home, this chocolate cherry rye cake with cherry chip mocha glaze will surely be the star of the show.
