Chocolate Chip Pound Cake with Cherry Sauce

One of my favorite combinations of all time is cherries with chocolate…chocolate covered cherries, Ben & Jerry’s Cherries Garcia Ice Cream, Black Forest Cake…the list goes on and on. When I came across this recipe for Chocolate Chip Pound Cake I immediately thought…what if it was paired with a delicious, warm & slightly sweet cherry sauce? The answer is heaven!! The chocolate and cherries naturally blended together well & the cream cheese in the cake took it over the top! The cream cheese keeps the cake very moist and adds a nice tang to the cake. You must give this recipe a try…it’s so yummy!

Chocolate Chip Pound Cake          {Print Recipe}
1 cup (2 sticks) unsalted butter
8 oz. cream cheese
1 ½ cups sugar
2 Tbsp sour cream
1 tsp vanilla extract
4 large eggs
2 ¼ cups cake flour
2 tsp baking powder
¼ tsp salt
1 cup semisweet chocolate chips
Confectioner’s sugar for dusting

Grease and flour a 2 ½ qt Bundt pan or two 9×5 loaf pans. (I did one loaf pan and 6 cupcakes) Preheat the oven to 350 degrees F. Have all ingredients at room temperature.

In the bowl of an electric mixer, beat the butter at high speed until light and fluffy. Add the cream cheese and beat well at high speed. Add the sugar and cream at high speed until light and fluffy.

Add the sour cream and vanilla extract to the butter mixture and mix well at medium speed. Add the eggs one at a time, mixing well after each addition.

Sift the flour, baking powder and salt together and add to the butter and egg mixture beating on low speed until smooth.

Stir in the chocolate chips by hand.

For the Bundt pan, pour the batter into the pan and bake 45 to 55 minutes or until a cake tester inserted into the center comes out clean. Cool on a wire rack for 15 minutes before turning out of the pan. Cool completely.

For the 9×5 loaf pans, fill each pan approximately ½ full. Bake about 45 to 60 minutes or until a cake tester comes out clean. Make sure to rotate the pan(s) in the oven about halfway through the baking time to ensure even baking. Cool the cake on wire racks for 15 minutes before turning them out of their pans to cool completely. Dust with confectioner’s sugar.

Yield: 8 cups of batter

Recipe adapted from The Whimsical Bakehouse, by Kaye and Liv Hansen

Homemade Cherry Sauce
2 bags frozen cherries, thawed
¼ cup sugar
¼ cup corn syrup
Pinch of cinnamon
1 Tbsp lemon juice
2 tsp cornstarch
1 Tbsp cold water

Simmer the cherries, cherry juice, sugar, corn syrup, cinnamon and lemon juice in a saucepan for approximately 10 minutes. Remove from heat.

In a small bowl combine cornstarch and cold water. Stir this mixture into the hot cherry juice mixture. Place back on heat and cook until the mixture thickens, stirring frequently.

Enjoy on top of the pound cake or just with a spoon.