Officially, the name of the recipe is “People’s Favorite, Award-Winning Sourdough Chocolate Cherry Cordial Cake but NUMMMM, is also appropriate! Thank you to Pam and Dave and Jason Monson for sharing all their delicious recipes with us, our taste buds are in debt to you! Pam, Dave and Jason are currently teaching a five week, seven course Cast Iron cooking class in Star, Idaho and making sure that every camp site this summer has a designated Cast Iron cook. Enjoy!
Sourdough Chocolate Cherry Cordial Cake
This “Peoples Favorite” Award-Winning sourdough cake is loaded with toasted almond slivers, Maraschino cherries, chocolate chips and covered with a glaze that shines. Designs can be stenciled and the cake customized for any occasion. This delightful, decadent dessert can be served in the wilderness or at a dinner party with the eye-catching colors of white, red and dark chocolate. Enjoy!
What You Will Need
12 Inch Dutch Oven
14 Inch Dutch Oven Lid (for serving)
8 Inch Dutch Oven
16 Big Coals — Top
4 Big Coas — Bottom
20 oz. Maraschino Cherries (drained and cut in half)
1/2 Cup Maraschino Cherry Juice
2 Large Eggs
1/4 tsp. Cinnamon
1/4 tsp. Almond Extract
1/2 cup Cocoa Powder
1 1/2 tsp. Baking Soda
1 1/2 cups Cake Flour
1/2 cup Sourdough Starter (at room temperature)
1 cup Milk
1 cup Sugar
1/4 tsp. Nutmeg
2/3 cup Slivered Almonds (toasted)
2/3 cup Butter (12 tbsp)
1/2 cup Semi-Sweet Chocolate Chips
Parchment Paper Circle
1 cup Sugar
1/2 cup Buttermilk
1 tbsp Corn Syrup
1/2 tsp Baking Soda
1/2 cup Butter
1 tsp Vanilla
Garnish Ingredients (optional)
Additional Maraschino Cherries (to place on the top and bottom rim of the cake)
In the 8 inch Dutch Oven place almonds and toast over bottom heat until golden brown. Watch closely as the almonds will go from blond to burned very quickly. Set aside.
Drain Maraschino cherries well, saving ½ cup of juice. In a Zip-Lock bag mix sourdough starter, cherry juice, milk and 1 cup of the cake flour. Set aside.
In a large bowl, cream the sugar and butter. Beat in eggs one at a time. Add the cinnamon, nutmeg and almond extract. Sift the remaining ½ cup of cake flour, cocoa and soda. Beat until smooth. Add starter/cherry mixture and beat well. Stir in toasted almonds, cherries and chocolate chips.
Spray the 12 inch Dutch oven with cooking oil. Place parchment paper in the bottom and spray lightly with oil. Bake over a 350 degree fire until the sides pull away from the oven. Turn cake out onto a 14 inch Dutch Oven lid.
Tip: Trace around the lid of a 10 inch Dutch Oven to make a perfect parchment paper circle to fit in the bottom of a 12 inch Dutch Oven. This also works with an 8 inch lid tracing to fit a 10 inch Dutch Oven bottom etc.
Cake Glaze Directions
Combine all ingredients in the 8 inch Dutch Oven and bring to a boil using bottom heat only. Stir constantly. After achieving a rolling boil, continue to boil for one minute. Drizzle glaze over warm cake. Do not soak cake, glaze the top and sides only for a beautiful shine. Allow to cool before garnishing.
After cake and glaze have completely cooled, place stencil on cake. Dust with powdered sugar. Carefully lift the stencil. Use the additional Maraschino cherries and place a ring of cherries around the bottom as well as rimming the top of the cake.
Serve with ice cream if desired.
The Cast Iron Cowboys
Dave, Pam & Jason Monson