Black Forest Pound Cake

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Black Forest Pound Cake

Thisgluten free black forest pound cake combines the flavors of chocolate andcherries in a cake with a lighter feel. Instead of the whipped cream used to frost a classic black forest cake Iopted for a lighter cherry cream glaze that dries to a crunchy glazed doughnut consistency.  And the cake itself is a classic butterypound cake that’s been given a more festive feel by adding sweet cherries andshards of dark chocolate.  But to keepthis on the lighter side I’ve also replaced half the butter in the original recipe,with low fat Greek yogurt.  But if youare one of those people that aren’t concerned about the extra calories there’salways ice cream to take this cake to a whole new level of decadence.      
BlackForest Pound CakePreptime: 15 min Baketime: 70 min
Ingredients

• 1 cup butter, softened
• 1 ¾ cups sugar
• 5 eggs at room temperature
• 2 tsp vanilla
• 1 cup low fat Greek yogurt or lightsour cream
• 3 cups gluten free Bisquick
• 1 can pitted cherries in heavy syrupdrained well, with the syrup reserved
• 3.5 oz dark chocolate
• FOR THE GLAZE:
• 2 tbsp of the reserved cherry syrup
• 1 tbsp heavy cream or Bailey’s Irishcream
• ¼ tsp vanilla extract
• 1 cup confectioner’s sugar

Video Tutorial



Instructions

1. Preheatthe oven to 350°F (or 175 °C) and line a 10 inch spring form pan with parchmentpaper sprayed with nonstick spray.
2. Cut 10 of the drained cherries in halfand set them aside to top the cake and quarter the rest of the cherries to be addedto the batter.
3. Chop the chocolate into thin shardsand set aside ¼ of the chopped chocolate to top the cake. The rest will be addedto the batter.
4. To make the batter, using the paddleattachment of your mixer beat the butter and sugar together until light andfluffy.  Scrape down the bowl and add thevanilla then beat in the eggs one at a time making sure that each is wellincorporated before adding the next then add the yogurt and beat untilsmooth. 
5. Add about half of the gluten free Bisquickand beat until well combined then scrape down the sides of the bowl again andbeat in the other half of the Bisquick until very well combined. 
6. Add the cherries and chocolate andbeat for 10 seconds or just until the chocolate and cherries are evenlydispersed throughout the batter. 
7. Transfer the batter into theprepared pan and smooth it out with the rubber spatula then scatter thereserved chocolate over the top and evenly place the cherry halves over thecake and bake it for between 60 -70 minutes or until a toothpick inserted comesout clean and the cake has reached the depth of color you want.  I baked mine for 70 minutes. 
8. Place the pan on a wire rack to coolto room temperature before glazing.
9. To make the glaze, stir together thecherry syrup, heavy cream or Baileys Irish cream, vanilla, and confectioner’ssugar until smooth.
10. Whenthe cake is cooled to room temperature, drizzle the glaze over the cake untilyou have as much coverage as you want then refrigerate for 4 or 5 hours beforeserving so the glaze will dry and cake will chill and be easy to slice.  

Notes:  Ifyou are not following a gluten free diet replace the gluten free Bisquick inthe recipe with 3 cups flour and 2 tsp baking powder.