So all that talk about extract was leading up to this cake. The original Cherry Chocolate Loaf Cake was on the back of a Watkins cherry extract box, and since Todd loves anything chocolate-cherry, I knew this cake was in our future.
The original cake was double this and baked in a standard size Bundt pan. I’m glad my loaf pan version worked out because it was plenty, but I wouldn’t hesitate to make this again for a large group and use the Bundt. Even without icing, the cake is moist and chocolaty and the cherry extract makes it taste like a black forest cake. That being said, don’t get turned off by the smell of cherry extract alone. By itself, it smells like Children’s Tylenol or Luden’s cough drops, but it’s so much better in the cake.
I may try making this cake as muffins.
- 1 stick (4 oz) unsalted butter, softened
- 3/4 cup very firmly packed light brown sugar
- 2 large eggs, room temperature
- 1 1/2 teaspoon cherry extract (Watkins)
- 1 cup (4.5 oz) all-purpose flour
- 6 tablespoons unsweetened cocoa power (natural)
- 1/2 teaspoon plus a pinch of baking soda
- 1/4 teaspoon plus a pinch of salt
- 1/2 cup strong black coffee (or water)
- 1 cup halved Maraschino cherries, patted dry
- 1 cup semi-sweet or extra dark chocolate chips
- Preheat oven to 350 degrees F. Spray an 8 x4 inch or 9x5 inch loaf pan with flour-added baking spray.
- Mix the flour, cocoa powder, baking soda and salt together in a medium size bowl and set aside.
- In a large mixing bowl using an electric mixer, beat the butter and brown sugar for about two minutes or until light and creamy. Add the eggs and beat for 30 seconds after each egg. Beat in the cherry extract. By hand or using lowest speed of the mixer, stir in the flour mixture. Stir in the cherries and chocolate chips.
- Pour batter into pan and bake for 40 to 45 minutes or until a toothpick inserted in the center comes out with moist crumbs. Let cool for about 15 minutes in the pan, then turn onto a cooling rack and let cool completely.
- Serve dusted with powdered sugar