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| Chocolate Velvet Fudge Cake from Rose's Heavenly Cakes - ButterYum |
I needed a quick and easy chocolate cake recipe to bring to a gathering yesterday, and this week's Heavenly Cake Baker's selection fit the bill. This is a very simple bundt cake to prepare - mixes together in minutes. Overall, the texture was lovely and the flavor was good, although a bit on the dry side when eaten alone - a generous dollop of Morello Cherry Whipped Cream took care of that.
The recipe calls for a silicone bundt cake pan, but others used traditional bundt pans with success.
Oops, see where my cake stuck to the pan a little?
Nothing a sprinkling of powdered sugar can't fix.
Most of the recipes featured by The Heavenly Cake Bakers are not shared online, but they can be found in the book Rose's Heavenly Cakes by Rose Levy Beranbaum.
Morello Cherry Whipped Cream
24 ounce jar of Dark Cherry Morello Cherries in Light Syrup (Trader Joe's), juice reserved
1/2 - 1 cup sugar
1/2 teaspoon almond extract
1 tablespoon arrowroot
2 cups heavy cream, whipped
Drain cherries from their light syrup, reserve cherries and put the light syrup and 1/2 cup sugar in a med sauce pan; reduce the syrup to half it's original volume. Whisk in arrowroot until thickened. Remove from heat and add reserved cherries and almond extract; puree with an immersion blender to desired chunkiness (blender or food processor may also be used). Refrigerate or chill over an ice bath before folding into whipped cream.
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