Sweetie isn't usually a cake person, but he really liked the Warm Buttermilk Vanilla Cake that I made in May and then again, in a larger version, in June. Monday night we had guests for dinner and we also had some raspberries from the Hwy 12 farm stand, so I decided to see if I could make the same cake in a chocolate version. A square of the chocolate cake, some whipped cream, a handful of fresh raspberries and another dollop of whipped cream not only looked pretty, but it was delicious! Now I want to share that chocolate version with you so that you, too, can try a yummy, moist chocolate cake that is easy to make. On Wednesday I made the same dessert, but used a cherry compote I made, plus ripe, sweet, pitted dark red cherries. I liked that version better.
Probably the most unusual thing about this recipe, in either the vanilla or the chocolate versions, is that you melt some butter and then add buttermilk to that. The buttermilk combines with the butter and also gets warm. I does mean that you have a pot to clean along with the mixing bowl and beater(s), but the results are worth the extra effort...you'll see.
I was planning on serving this cake with some fresh cherries on Monday, but ran out of time, so the raspberries worked well. The only thing that I wished I had done was to have a sauce...or even some raspberry syrup...to add along with the berries and cream. It would have tied it all together and added some extra juiciness. Good without, but probably better with. Next time!
The cherry version (which I took photos of...but no photos of the raspberry version...sorry) benefited by the cherry compote being added. It not only offset the slightly dry chocolate cake, but it really carried the cherry flavor throughout the dessert.
To make this dessert place a square of cake on a plate or in a shallow bowl. Top with the warm Cherry Compote (about 1/4 cup per serving if serving 4), top the compote with a large dollop of whipped cream, then top the whipped cream with about 1/2 cup of the fresh cherries. It's fine that the cherries fall off the cake and down to the plate or bowl. Serve at once.
Warm Buttermilk Chocolate Cake
2 eggs
1/2 cup
sugar
1/2 cup
brown sugar
1 teaspoon
pure vanilla extract
1 cup cake
flour
1/2
teaspoon baking powder
1/2
teaspoon baking soda
1/4
teaspoon salt
!/4
cup dark cocoa powder
2
tablespoons butter
1/2 cup
plus 2 tablespoons buttermilk
In a large
mixing bowl, beat eggs, sugar and vanilla on high until thick and
lemon-colored, about 4 minutes. Combine flour, baking powder, baking soda, salt
and cocoa powder and sift together twice; add flour mixture to egg mixture. Beat
on low just until combined. Melt butter in a small saucepan until butter melts.
Remove from heat and stir in the buttermilk. Add to batter; beat thoroughly
(the batter will be thin). Pour into a greased 9-in. square baking pan. Bake in
a preheated 350 degrees F oven for 20-25 minutes or until cake tests done. If
top browns too quickly, tent with foil. Cool 5 minutes in the pan, then turn
out on a wire rack to cool completely. Cut into 9 squares.
Warm Cherry Compote
1 cup cherries (I used about 1/4 Rainier cherries and 3/4 Bing cherries), pitted and cut into quarters
1 teaspoon cornstarch
1 tablespoon granulated sugar
1/4 cup water
In a small pot combine all the ingredients, stirring well so that all the cornstarch is mixed in. Place the pot over very low heat, cover, and cook for 1 minute. Uncover, stir, cover and cook for 3 minutes. Uncover, stir, and continue cooking, stirring occasionally, until sauce thickens and cherries are warmed through. It is now ready to serve or store until needed. Rewarm over low heat to bring out the cherry flavor and to have the sauce be more liquid.
Whipped Cream
In a chilled mixer bowl pour 1 pint heavy whipping cream. Attach the whisk attachment. Start on low and gradually increase speed to highest setting. Beat until the cream is thick enough to dollop. Use at once.
Cherries
Pit and chunk 2 cups of fresh ripe Bing cherries. Use at once on top of the dessert.
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