Chocolate Mocha Fruitcake
All purpose flour
Sour cream/plain yogurt
Unsweetened melted chocolate
(6-oz) glace whole red
Semisweet chocolate cut
Glace whole red and green cherries cut into halves Combine flour,
sugar, baking soda, baking powder and salt in medium bowl. Add
coffee, sour cream, butter, egg and melted chocolate; beat on medium
speed until blended. Beat on high speed 3 minutes, scrapping side of
bowl occasionally. Gently fold in chopped glace cherries. Pour batter
into greased and floured 8 inch cake pan. BAke in preheated 350
degree oven until toothpick inserted in center of cake comes out
clean, about 30 minutes. Cool in pan 10 minutes; pierce top of warm
cake with long-tined fork. Make coffee syrup; spoon over top of cake.
Cool completely on wire rack. Place aluminum foil under rack; place
cake on rack. Make ganache glaze; pour glaze over cake. Let stand 5
minutes; garnish cake with glace cherries. Transfer cake to serving
plate; refrigerate until serving time. COFFEE SYRUP: Heat coffee and
sugar to boiling in small saucepan, stirring to dissolve sugar.
GANACHE GLAZE: Heat cream and chocolate in small saucepan over low
heat until chocolate is melted, stirring frequently. Let stand in
cool place until glaze is a thick pouring consistency.