Chocolate cake version of the classic flambe dessert, Cherries Jubilee. Decadent chocolate cake served with vanilla ice cream and Flaming Cherry Sauce. Here is an easy dessert for Chocolate Cherries Jubilee Cake.
3/4 teaspoon baking soda
1 cup buttermilk
1 1/2 cups cake flour or 1 1/4 cups all-purpose flour
1 1/2 cups granulated sugar - divided use
1/2 cup cocoa powder
1/2 teaspoon salt
1/2 cup vegetable oil
2 large eggs, separated
1/2 teaspoon vanilla extract
Flaming Cherry Sauce:
1 (16 or 17-ounces) can pitted dark or light sweet cherries, drained (reserve 3/4 cup liquid)
1 1/2 tablespoons granulated sugar
1 tablespoon cornstarch
1/2 teaspoon freshly grated orange peel
1/4 cup cherry-flavored liqueur or brandy
Vanilla ice cream for accompaniment
Preheat oven to 350°F (175°C). Grease and flour 13 x 9 x 2-inch baking pan.
Dissolve baking soda into buttermilk in medium bowl; set aside.
In another bowl, mix together flour, 1 cup sugar, cocoa and salt. Add oil, buttermilk mixture, egg yolks and vanilla; beat until smooth.
Beat egg whites in small bowl until soft peaks form; gradually add remaining 1/2 cup sugar, beating until stiff peaks form.
Gently fold egg whites into chocolate batter. Pour batter into prepared pan. Bake 30 to 35 minutes or until cake springs back when touched lightly in center. Cool in pan.
To make the Flaming Cherry Sauce, stir together reserved cherry liquid, sugar, cornstarch and salt in medium saucepan. Cook over medium heat, stirring constantly, until mixture boils, about 1 minute. Add cherries and orange peel; heat thoroughly. Gently heat liqueur in small saucepan over low heat; pour over cherry mixture. Carefully ignite with match. Stir gently.
To serve, cut cake into squares. Top each square with scoop of ice cream. Spoon Flaming Cherry Sauce on top. Makes 12 to 15 servings.