Bourbon Chocolate-Covered Cherry Cake Recipe

Cake

• 6 tablespoons bourbon , divided
• 1 (6-ounce) package dried cherries
• 2 (4-ounce) bars 60% cacao bittersweet chocolate, chopped
• 1 cup (227 grams) unsalted butter, melted
• 1½ cups (300 grams) granulated sugar
• 4 large eggs , lightly beaten
• ¼ cup whole milk
• 3⅓ cups (417 grams) all-purpose flour
• 2 teaspoons (10 grams) baking powder
• ¼ teaspoon (0.75 gram) kosher salt

Glaze

• 1 (4-ounce) bar 60% cacao bittersweet chocolate, chopped
• ½ cup heavy whipping cream
• 2 tablespoons (28 grams) unsalted butter
• 1 tablespoon bourbon
• Garnish: cocktail bing cherries

• Preheat the oven to 325°F. Grease and flour a 9×5-inch loaf pan or spray it with baking spray that contains flour.
• For the cake: In a small skillet, warm 3 tablespoons of bourbon over medium heat just until small bubbles form. Remove from the heat and add the dried cherries. Let them soak for about 30 minutes so they plump and absorb the bourbon.
• In a medium microwave-safe bowl, combine the chopped chocolate and the melted butter. Microwave in 30-second intervals, stirring between each, until smooth and fully melted (about 1½ minutes total). Stir in the sugar and the bourbon-soaked cherries until the sugar is nearly dissolved, then let the mixture cool for 10 minutes. Whisk in the lightly beaten eggs and the milk until the batter is smooth. Fold in the flour, baking powder, and salt until just combined. Pour the batter into the prepared loaf pan.
• Bake until a wooden pick inserted into the center comes out clean, about 1 hour and 15 minutes. Let the cake rest in the pan for 10 minutes. Use a skewer or fork to poke holes across the top of the warm cake, then pour the remaining 3 tablespoons of bourbon evenly over it. Let the cake sit in the pan for 30 more minutes to absorb the bourbon, then remove it and cool completely on a wire rack.
• For the glaze: In a small microwave-safe bowl, combine the chopped chocolate, heavy cream, and butter. Microwave in 30-second intervals, stirring between each, until the chocolate is melted and the mixture is smooth (about 1 minute total). Let it stand 30 seconds, stir until smooth, then stir in 1 tablespoon of bourbon. The glaze will thicken as it cools. Spread the glaze over the cooled loaf and garnish with cocktail Bing cherries if desired.