Chocolate bunt cake with Cherry Compote
1¼ cups Chocolate Shop
1½ cups flour
¾ cup unsweetened cocoa powder
½ teaspoon salt
1 teaspoon baking soda
2 large eggs
1 cup unsalted butter, softened
1¼ cups white sugar
½ cup brown sugar
2 teaspoons vanilla extract
4 cups cherries (fresh or frozen)
1 cup brandy (substitute orange juice if you’re sharing with people under 21)
½ cup sugar
Preheat oven to 350° F and grease Bundt pan.
Sift flour, cocoa powder, salt and baking soda into medium-sized bowl.
In a separate bowl, combine white sugar, brown sugar, and butter until mixture has a slightly fluffy texture. Mix in eggs one at a time. Add vanilla extract.
Gently fold butter, egg, and sugar mixture into flour mixture one cup at a time, alternate with dashes of Chocolate Shop. Be careful not to overwork the batter or it will fall flat in the oven. Pour into greased Bundt pan and bake for 45 minutes.
In the meantime, combine cherries, brandy (or orange juice), and sugar in medium sauce pan and bring to a boil. Simmer turn until mixture is thick enough to coat the back of a spoon.
Once cake has cooled, remove from pan, and top with warm compote. Optional: top cake with melted chocolate before compote.