What you’re looking at up there, that’s not really a Mahogany Cake. Mahogany cakes usually have coffee or espresso and I skipped on the coffee this week. Because I was excited that I could afford fresh cherries! And I got that wrinkled brow-squinty eye look when I mentioned that dessert this week would be a chocolate + coffee combo.
Cherries showed up in my grocery store two weeks ago at (gulp) $10/lb. I sadly pushed my cart passed, determined not to let a $15 bag of cherries land me in divorce court. Then last week, they were $8/lb. This week – a more affordable $5/lb. Knowing they wouldn’t get much cheaper, I pulled the trigger.
The chocolate cake is moist and just dense enough to warrant using a bundt pan. I did make a few changes to the recipe since I wasn’t using coffee:
- Eliminated coffee/espresso from the cake
- Substituted the candy for 1/2 lb of roasted cherries: I tossed 1 small spoonful of sugar with 1/2 lb of cherries (pits removed and cherries halved or quartered, depending on cherry size) and baked for 20 minutes at 450. Then I tossed the cherries, accumulated juices and all, into the mixer bowl after adding all the other ingredients, mixing for just a few seconds to distribute.
- Replaced the boiling water with 3 Tbsp blackberry liqueur (I was out of cherry) and 2 Tbsp milk (feel free to use all milk if you don’t have a reason to keep blackberry or cherry liqueur around)
- Whipped up a simple chocolate ganache (recipe from Annie’s Eats) for the icing.
Rather than getting a layer of chocolate-coffee candies on top of the cake, you get bites of juicy roasted cherries. And it sets up as a beautiful cake.
You can get the full recipe over at Amanda’s blog and see how everyone else tackled the Mahogany Cake here.