But this is a chocolate blog, so here are two recipes - one for Chocolate Cherries Jubilee Cake and one for Chocolate Cherries Jubilee. The cake is moist and scrumptious. You can also pour the Cherries Jubilee sauce over your own favorite chocolate cake!
CHOCOLATE CHERRIES JUBILEE CAKE!
3/4 tsp baking soda
1 cup buttermilk
1- 1/2 cups cake flour or 1-1/4 cups all-purpose flour
1- 1/2 cups granulated sugar, divided use
1/2 cup unsweetened DARK cocoa powder
1/2 tsp salt
1/2 cup Canola oil
2 large eggs, separated
1/2 tsp pure vanilla extract
1 (16 or 17-ounces) can pitted dark sweet cherries, drained (reserve 3/4 cup liquid)
1 Tbsp granulated sugar
1 Tbsp Kirsch or Cherry Brandy
1 Tbsp cornstarch
Vanilla ice cream
Heat oven to 350°F. Grease and flour 13 x 9 x 2-inch baking pan.
Stir baking soda into buttermilk in medium bowl until dissolved; set aside.
In large bowl, stir together flour, 1 cup sugar, cocoa, and salt. Add oil, buttermilk mixture, egg yolks, and vanilla and beat until smooth.
In small bowl, beat egg whites until soft peaks form; gradually add remaining 1/2 cup sugar, beating until stiff peaks form.
Gently fold egg whites into chocolate batter. Pour batter into prepared pan.
Bake 30 to 35 minutes or until cake springs back when touched lightly in center. Cool in pan.
For Cherry Sauce:
In medium saucepan, stir together reserved cherry liquid, cherry liqueur, sugar, cornstarch, and salt. Cook over medium heat, stirring constantly, until mixture boils, about 1 minute. Remove from heat and add cherries and orange peel.
Serve cake with a scoop of ice cream and Cherry Sauce spooned over the top.
CHOCOLATE CHERRIES JUBILEE
1/2 cup dark cherry preserves (I love Bonne Maman)
1/8 teaspoon cinnamon
3 Tbsp Cognac or Kirsh
1 pint chocolate chocolate chip ice cream
Melt preserves in heavy small saucepan over low heat, stirring frequently. Mix in cinnamon and Cognac.
Scoop ice cream into bowls. Spoon sauce over (you can ignite it for special effects and then pour :-).