Amarena Cherry and Chocolate Marbled Heart Bundt Cake
cake:
3 cups unbleached, all-purpose flour
2 teaspoons cornstarch
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup unsalted butter, room temperature
2 1/2 cups sugar
4 eggs, room temperature
1/3 cup sour cream, room temperature
2 teaspoons vanilla
1 cup milk, room temperature
5 ounces bittersweet chocolate, melted and cooled
3/4 cup bittersweet (or semisweet) chocolate chips
3/4 cup drained, roughly chopped Amarena cherries (reserve syrup)
2 tablespoons reserved Amarena cherry syrup
glaze:
1 pound powdered sugar
5 tablespoons milk
2 tablespoons reserved Amarena cherry syrup
1 tablespoon corn syrup
Preheat oven to 350. Grease a Bundt pan well, using a pastry brush to get every millimeter. Flour the pan and tap out excess flour.
Whisk the flour, cornstarch, baking powder, and salt together. Set aside.
Cream the butter and sugar until light and fluffy. Beat in the eggs one at a time, scraping down the sides and bottom of bowl as needed. Mix in the sour cream and vanilla.
Add the flour mixture in three additions, alternating with the milk. Stop to scrape the sides and bottom of bowl occasionally. Mix just until combined.
Remove about 3 1/2 cups of the batter to another bowl. To one bowl, add the melted and cooled chocolate and chocolate chips. To the other, add the chopped cherries and cherry syrup.
Spoon the batters into the prepared pan. I use LARGE spoonfuls here for distinct marbling. Smooth the top.
Bake for 60-70 minutes, or until a toothpick inserted in the middle comes out clean or with moist crumbs. Cool in the pan for 10 minutes. Place a wire cooling rack upside-down on top of the cake. Invert the cake and let rest for 1 minute. Carefully lift the pan off of the cake. Let cool completely.
Make the glaze: whisk all of the glaze ingredients until smooth. Add pink food coloring if desired. Adjust thickness to your liking with more powdered sugar or milk. Place the cake on the rack onto a rimmed cookies sheet. Spoon the glaze over. Let the glaze set at least 30 minutes before serving. This cake gets better as it sits. Ideally, make a day ahead and store in a lidded cake stand.
Please visit the full post with photos and details here: http://www.bakeat350.net/2019/02/amarena-cherry-and-chocolate-marbled-heart-bundt-cake.html
