What could be better than chocolate and cherries? A chocolate chip cherry pound cake, of course! ;) Perfect for Valentine’s Day!
This Chocolate Chip Cherry Pound Cake is amazing.
Dense, buttery and flavorful!
The cherries add just the right flavor and the mini chocolate chips add just a hint of chocolate without being overwhelming.
It sort of ends up tasting like a decadent chocolate covered cherry. (but less sweet…and less chocolatey…and less cherryish ;), just a hint, which is perfect!)
Chop the cherries into quarters.
Then toss them with a bit of flour to coat them. This makes it easier to mix into your batter.
Then start mixing your butter, sugar, flour, etc.
I use my KitchenAid mixer for things like this.
Then gently mix in the chocolate chips….
And finally, gently stir in (by hand) the cherries pieces.
Pour into a bundt pan….
…..and smooth out the top. (doesn’t that look yummy?)
And check out my brand new bundt pan!
Blush Pink….so sweet. It’s a very well made pan and so pretty. I just love it!
You can find it >>> here.
Bake and eat…..the whole thing!! Just kidding, be careful, you’ll want to. ;)
Isn’t that pretty?
It came out of that bundt pan like a champ, too!
Want to know my favorite part of the chocolate chip cherry pound cake? Or any pound cake, for that matter.
The top that’s always hidden on the bottom.
I just adore that slight crunch and extra dense portion right below.
Like I said, it came out of the pan like a champ.
My old pan gave me issues so this was SO nice for a change!
I added a little buttermilk glaze to give the chocolate chip cherry pound cake another little pop of cherry flavor. (well, almond, which sort of tastes like cherry ;) )
I could eat a slice or two at one sitting. ;)
Who am I kidding? I could eat more than that, but I try not to!
Nope, this one got cut into sections and given away or it’d been trouble around here. ;)
Hope you enjoy it as much as we do!
Maybe make it for your Valentine so he/she can enjoy it too!
PIN it to save it!
- 1 lb butter
- 3 cups sugar
- 6 eggs
- 4 cups flour
- 1/4 cup cherry juice
- 1/2 cup buttermilk
- 1-1/2 tsp almond extract
- 1/4-1/2 cups mini chocolate chips (semi-sweet)
- 2 8-oz jars of marchino cherries, chopped
Drain the cherry juice into a measuring cup. Reserve 1/2 cup.
Chop the cherries into quarters. Add flour and coat well. Set aside.
Cream the butter and sugar in a large mixer.
Add the eggs and almond extract. Mix.
Add the flour and juice/buttermilk alternately. Mixing well.
Stir in the mini chocolate chips and finally, the chopped cherries (gently).
Pour into a bundt pan and bake at 300 for approx. 1 hour and 45 minutes. Or until a knife inserted, comes out mostly clean. Cool for 15 minutes in the pan and then turn out onto a cake platter. Cool and then drizzle with buttermilk glaze.
Buttermilk glaze: Pour 2 T of the reserved cherry juice into a bowl along with 2 T buttermilk. Add 2 cups of confectioners sugar, 4 T of melted butter and 1/2 tsp almond extract. Mix well and pour over top of pound cake, once cooled.
You can add finely chopped cherry pieces to the glaze for a pretty presentation.
Mini chocolate chips can be sprinkled on top of the glaze for a different look.
You might also like this Valentine’s special treat!
Recipe here >>> Chocolate Raspberry Mini Heart Pies
Related affiliate links you may like: