Sour Cherry Fudge Cake – Happy Birthday to Me!

Recipes in this Post
Sour Cherry Fudge Cake

Cake baked in its pan, cooling

For my birthday, I wanted to make myself a special cake. I love chocolate, and I love sour cherries. The combination is fabulous.

This is my favorite cake in the world. It’s a very rich cake, and takes time and effort to prepare, but well worth it. My only suggestion to you is not to make it when you have a lot of other intense dishes to make, you’ll look like me when you’re done! Don’t let that deter you – you and your guests will be impressed with this luscious cake.

Yesterday, I made Rose Fudge Truffles and Black Forest Fudge for Founder’s Night at Spane’s school, prepped Rose Petal and Lobster Salad for my birthday, and made this cake. By the time we got back from Founder’s Night, I was so pooped that we decided to have the cake tonight. Amber and Noelle came by, and the four of us enjoyed cake together. A good time was had by all.

[GAN_Image orientation=”horizontal” maxads=”1″ width=”125″ height=”125″ ifwidth=”250″ ifheight=”128″ target=”new” merchid=””]

: Sour Cherry Fudge Cake

Summary: This is a very, very rich cake, and well worth the effort

Mis en place for Sour Cherry Fudge Cake

Ingredients

  • 8 ounces Semi-sweet Chocolate
  • 4 ounces Unsweetened Chocolate
  • 1/4 cup Water
  • 8 ounces Butter
  • 2 cups Sugar
  • 6 Egg, separated
  • 1 cup Flour, sifted
  • 2 cups Sour Cherries

Instructions

  1. Preheat oven to 325. Prepare a spring-form pan by lightly buttering it on the bottom and sides.
  2. Melt chocolates with 1/4 cup of water in double boiler, over not in, simmering water. When chocolate has melted, stir it until it looks like fudge.

    Chocolates melting on Bertha

  3. Let the chocolate mixture, eggs and butter come to room temperature.

    Four, Sugar, Melted chocolates and prepared pan

  4. Separate eggs, being sure that no yolk is in the whites. If this happens, keep those whites with the yolk for another dish, and start over. If there is any yolk or oil of any kind in with those whites, they will never foam.
  5. Drain the cherries reserving juice for another dish.
  6. Sift the flour into a small bowl.
  7. In a standing mixer, cream butter and sugar together.

    Cream butter and sugar

  8. Gradually add egg yolks to the chocolate, mixing thoroughly.

    Mix eggs with melted chocolate mixture

    Yolks and chocolate mixed

  9. Reduce speed on mixer and carefully add chocolate, mixing thoroughly.

    Chocolate added to creamed butter and sugar

  10. Add flour gradually and mix thoroughly.
  11. Beat egg whites in separate bowl until they hold peaks. I like to use an old-fashioned egg beater. It does a quick job, and you get a little exercise while you’re beating the eggs.

    Beating eggs with an egg beater

    Eggs beaten to form peaks

  12. Add one-third of whites to the batter and mix. Carefully fold in remaining egg whites.

    Batter and whites, ready for folding

    Folding whites into batter

    Whites folded into batter

  13. Drop cherries one by one on top of batter, then fold in.

    Sour cherries on top of batter

  14. Pour into prepared spring-form pan and bake for 2 hours and 10 minutes or until a toothpick comes out clean. Let rest in the pan until cool.

    Batter ready for the oven

    Wow! What a cake! That's me after making Rose and Black Forest Fudge, prepping Rose Petal and Lobster Salad, and this Sour Cherry Fudge Cake

Variations

You can top the cake with powdered sugar for serving.

Preparation time: 30 minute(s)

Cooking time: 2 hour(s) 10 minute(s)

Number of servings (yield): 12

Culinary tradition: USA (Traditional)

My rating 5 stars:  ★★★★★ 1 review(s)

Copyright © The Good Plate.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.

[GAN_Image orientation=”horizontal” maxads=”1″ width=”125″ height=”125″ ifwidth=”250″ ifheight=”128″ target=”new” merchid=””]

Tagged , , . Bookmark the permalink.

8 Responses to Sour Cherry Fudge Cake – Happy Birthday to Me!

  1. Grace Palino says:

    Hello! I just would like to give a huge thumbs up for this great recipe. The rose fudge was really good.

  2. Margart Shoe says:

    Interesting stuff you got here.

  3. Winston Oehlenschlage says:

    Spot on with this write-up, it looks delicious!

  4. Asa Paeth says:

    Hey, thanks for all the excellent information.

  5. Villalobas says:

    obviously like your web-site but you need to check the spelling on quite a few of your posts. Several of them are rife with spelling issues and I find it very bothersome to tell the truth nevertheless I’ll certainly come back again.

    • Adrienne Boswell says:

      Normally, I would not even bother to reply, as this is certainly a Spam message. However, since I’m feeling frisky today, I’m jumping in. English is obviously not your first language, as your grammar and punctuation clearly indicate.

      For what it’s worth, I use both the Opera browser which has a spell-as-you-go filter, and I am also using a proofreading plug-in for WordPress that checks the spelling and grammar or every post before it is published.

      Therefore, you are either a liar or a scumbag. Plonk!

  6. Hello, i think that i noticed you visited my website thus i got here to go back the prefer?.I am attempting to in finding things to improve my web site!I suppose its ok to make use of a few of your concepts!!

    • Adrienne Boswell says:

      You may quote me, but please cite me as author, with a link to the relevant page on this web site.