CHOCOLATE CHERRY CAKE
Chocolate Cherry Cake is an easy cake recipe that starts with a cake mix and canned cherry pie filling, and topped with a fudgy chocolate frosting. You won't believe how delicious and easy this is to make!
Provided by Jessica
Categories Dessert
Time 2h40m
Number Of Ingredients 13
Steps:
- Heat oven to 350°. Prepare a 9x13 baking dish and spray with cooking spray.
- In a mixing bowl, combine the dry cake mix (do not prepare according to package instructions), canned cherry pie filling, eggs, and almond extract. Beat together with a handheld blender for 1-2 minutes until combined well. *Alternately, you can use the bowl of a stand mixer with the paddle attachment
- Pour into the prepared baking dish and evenly spread it out. Cook for 30-35 minutes or until center is done and not jiggly anymore. Edges will be pulled away from the baking dish as well. Use a toothpick inserted in the center to make sure there is no wet batter.
- About 5 minutes before cake is done prepare the chocolate frosting. Combine sugar, milk, and butter into a saucepan over medium high heat. Bring to a boil and let boil, while stirring constantly, for 1 minute. Turn off the heat and stir in the chocolate chips. Mix until melted and everything is combined.
- Immediately after the cake comes out of the oven, pour the chocolate frosting over the cake and smoot it out.
- Let cake sit at room temperature for 1-2 hours so the icing can harden and set up.
- Serve as is or garnish with whipped cream, extra cherry pie filling, and chocolate curls (like shown in pictures). To make the homemade whipped cream, combine the heavy cream and powdered sugar into a small bowl. Beat on low speed, gradually increasing to high speed as cream thickens, until thick and stiff peaks form.
Nutrition Facts : Calories 253 kcal, Carbohydrate 39 g, Protein 3 g, Fat 10 g, SaturatedFat 5 g, Cholesterol 27 mg, Sodium 218 mg, Fiber 1 g, Sugar 22 g, ServingSize 1 serving
EASY CHOCOLATE CHERRY CAKE
Easy chocolate cherry cake is a moist and delicious chocolate cake filled with cherries and topped with chocolate ganache. A great cake for any occasion!
Provided by Heather
Categories Dessert
Time 40m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F. Spray 9x13 pan with non-stick cooking spray.
- Mix eggs, cake mix, oil, milk and almond extract.
- Fold cherry pie filling into the batter.
- Pour batter into greased baking pan.
- Bake 30-35 minutes.
- For Ganache: In a small saucepan bring sugar, evaporated milk and butter to a boil for one minute.
- Remove from heat and add chocolate chips and almond extract.
- Mix until smooth and pour over cake while cake and ganache are still warm.
Nutrition Facts : Calories 616 kcal, Carbohydrate 77 g, Protein 6 g, Fat 33 g, SaturatedFat 17 g, Cholesterol 64 mg, Sodium 540 mg, Fiber 3 g, Sugar 55 g, ServingSize 1 serving
CHOCOLATE-CHERRY CAKE
Topped with a pompadour of airy whipped cream frosting - which tastes comfortingly of hot cocoa - this cake is reminiscent of Black Forest gâteau but with more chocolaty depth. The cake's dark chocolate flavor is enhanced by Dutch-processed cocoa powder, which produces a much deeper, Oreo-like chocolaty taste than natural unsweetened cocoa powder. A glossy, cherry-red layer of preserves keeps the crumb moist and tender, and a splash of almond extract evokes the aromatic bittersweetness of kirsch or maraschino cherries (cherries are, after all, in the same family as almonds). Don't forget the actual cherries on top; they'll make you happy.
Provided by Eric Kim
Categories cakes, dessert
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Prepare the cake: Heat the oven to 350 degrees. Grease an 8-inch square baking pan with olive oil.
- In a medium bowl, whisk together the sugar, flour, cocoa powder and baking powder until evenly distributed and no lumps remain. To a separate large bowl, add the 1/2 cup oil, eggs, milk, almond extract and salt and whisk until smooth, at least 30 seconds. Gently whisk the dry ingredients into the wet ingredients until the last streak of flour disappears.
- Transfer the batter to the prepared pan and tap gently against the counter to pop excess air bubbles. Bake until a skewer or cake tester inserted in the center comes out clean, 30 to 40 minutes. Let cool completely in the pan.
- Microwave the cherry preserves in a small bowl in 30-second intervals or in a small saucepan over medium heat until looser and slightly liquidy. Spread the preserves evenly over the cooled cake.
- Make the frosting: In a large bowl, combine the sugar, cocoa powder and salt and pour over the hot water. Either by hand or with an electric mixer, whisk until smooth. Add the heavy cream and continue whisking until billowy soft peaks form. When you turn the whisk upside-down, a peak of cream should flop over slightly like a Santa hat. Spread the frosting over the cake and, if using, garnish with the cherries. Serve immediately or cover and refrigerate until ready to serve.
4-INGREDIENT CHOCOLATE CHERRY CAKE
If you want to make homemade frosting mix 1 cup powdered sugar, 5 tablespoons butter, 1/3 cup milk, 1 cup semisweet chocolate chips over medium heat. Add a teaspoon vanilla and stir, cooking for 1 to 2 minutes. Spread over the warm cake immediately. Recipe courtesy of www.reluctantentertainer.com.
Provided by AmyZoe
Categories Dessert
Time 40m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Place all ingredients in a bowl and beat for 1 to 2 minutes. If you want chunkier cherries, mix by hand.
- Pour batter into a 9x13 inch pan.
- Bake at 350 for 35 to 40 minutes.
- Frost with your favorite frosting, whipped cream, or serve with your favorite ice cream.
Nutrition Facts : Calories 385.3, Fat 11.5, SaturatedFat 2.5, Cholesterol 46.5, Sodium 571.6, Carbohydrate 68.8, Fiber 2, Sugar 25.2, Protein 5.7
CHOCOLATE-COVERED CHERRY CAKE
Steps:
- Place a rack in the center of the oven and preheat the oven to 350 degrees F. Lightly mist a 13- by 9-inch baking pan with vegetable oil spray. Set the pan aside.
- Place the cake mix, cherry pie filling, eggs, and almond extract in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look thick and well blended. Pour the batter into the prepared pan, smoothing the top with the rubber spatula. Place the pan in the oven.
- Bake the cake until it springs back when lightly pressed with your finger and just starts to pull away from the sides of the pan, 30 to 35 minutes. Remove the pan from the oven and place it on a wire rack while you prepare the glaze.
- For the glaze, place the sugar, butter, and milk in a small saucepan over medium-low heat and cook, stirring constantly, until the mixture comes to a boil. Boil, stirring constantly, for 1 minute. Remove the pan from the heat and stir in the chocolate chips. When the chips have melted and the glaze is smooth, pour it over the warm cake so it covers the entire surface. The glaze will be thin but will firm up. Cool the cake for 20 minutes before cutting into squares and serving.
- Store this cake, covered in aluminum foil, at room temperature for up to 5 days or in the refrigerator for up to 1 week. Or freeze the cake, wrapped in foil, for up to 6months. Thaw the cake overnight on the counter before serving.
CHERRY CHOCOLATE CAKE
This is a very tossed-together Black Forest Cake, or, as I like to say, when I am too lazy to bring out the piping bag and tips, it's RUSTIC. It has all the components of the classic German torte, without the fuss. Layers of dark chocolate cake, fresh whipped cream and sweet cherries spiked with Kirschwasser ("cherry water," or clear sour cherry brandy). These flavors are among the most celebrated combinations in the history of pastry making for good reason. This swoon worthy homemade version is super-fast and easy to put together.
Provided by Food Network
Categories dessert
Time 2h5m
Yield 12 servings
Number Of Ingredients 20
Steps:
- For the cake: Preheat oven to 350 degrees F and prepare two 9-inch round cake pans with parchment paper and butter.
- Combine the sugar, flour, baking soda and salt together in a large bowl and whisk until combined, set aside. Whisk together, eggs, buttermilk, oil and vanilla until well combined. Add the egg mixture to the dry ingredients and whisk until smooth. Slowly add the hot coffee and rum to the batter and whisk until totally blended and smooth, about 2 minutes. The batter will be quite runny.
- Divide the batter into the prepared pans and bake for about 25 minutes or until set when tested with a toothpick. Cool completely.
- For the cherry filling and topping: Place the cherries and kirsch in a saucepot. Whisk together the sugar and cornstarch in a small bowl and then add to the cherries.
- Add the sugar mixture to the cherries and cook over low heat until the cherries come to a boil and the liquid thickens and is transparent, about 10 minutes. If you are using fresh cherries, you will want to cook them until the fruit is slightly tender.
- Transfer to a bowl and cool to room temperature.
- To assemble the cake: Whip the cream, powdered sugar and vanilla to stiff peaks. Place one layer of the cake on a serving platter. Spread half of the whipped cream over the top. Distribute half the cherries over the cream. Repeat with the next layers of cake, cream and cherries. Serve immediately or place it in the refrigerator.
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