Cherry Chocolate Layer Cake Food

CHOCOLATE CHERRY CAKE I

Steps:

• Combine cake mix, cherry pie filling, and three eggs. Mix until well blended.
• Bake in well greased and floured 9 x 13 pan. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes.
• To Make Frosting: Combine sugar, butter or margarine, and milk. Bring to a boil, stirring constantly, and cook 1 minute.
• Remove from heat.
• Stir in chocolate pieces until melted and smooth.
• Frost when cake is cool.

CHOCOLATE CHERRY LAYER CAKE

Steps:

• Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper., In a large bowl, combine cake mix, cinnamon, yogurt, eggs, milk and vanilla. Beat on low speed 30 seconds. Beat on medium 2 minutes. Transfer to prepared pans., Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely. , Place 1 cake layer on a serving platter. Spread 1-3/4 cups whipped topping in a circle 1-1/2 in. wide around outer top edge of cake. Fill in center with 1 cup cherry pie filling. Top with remaining cake layer., Remove and discard 1/3 cup thickened cherry sauce from pie filling. Using some of the cherries, outline a star shape on top of cake; fill in center with remaining pie filling. Spread or pipe 1-3/4 cups whipped topping around the star. If desired, pipe remaining whipped topping around bottom edge of cake. Refrigerate at least 1 hour before serving. Store in the refrigerator.

CHOCOLATE CHERRY LAYER CAKE

Steps:

• Heat oven to 350°F. Butter 3 (8-inch) round cake pans. Line with parchment paper cut to fit. Butter and flour pans; set aside.
• Combine 1 1/4 cups butter, water, and unsweetened baking chocolate in small saucepan. Cook over medium heat, stirring occasionally, 5-7 minutes or until mixture is melted and smooth. Remove from heat; cool slightly.
• Combine 2 1/2 cups flour, 2 1/2 cups sugar, baking soda, and 1/2 teaspoon salt in large bowl; mix well. Add chocolate mixture; beat on low until just combined. Add eggs; beat on medium speed until well mixed.
• Pour batter into prepared pans. Bake 22-24 minutes or until toothpick inserted in center comes out clean. Let cool 10 minutes. Carefully remove cake from pan and place onto cooling rack; cool completely.
• Reduce oven to 300°F. Line 15x10x1-inch baking pan with parchment paper; set aside.
• Combine 1/2 cup flour, brown sugar, and 1/2 teaspoon salt in small bowl. Add butter and almond extract; mix well. Using your fingers, crumble mixture onto prepared pan. Bake 15-17 minutes or until golden brown. Remove from oven. Cool completely.
• Beat 2 cups softened butter and vanilla bean in large bowl until evenly distributed. Gradually add powdered sugar, beating on low speed until well mixed. Add 1/2 cup whipping cream; beat on medium, 2-3 minutes or until smooth and fluffy.
• Place 2 cups frosting in medium bowl. Add cooled crumb mixture. Stir until well mixed; set aside.
• Line baking sheet with parchment; set aside.
• Place 1/2 cup dark chocolate chips in medium bowl; microwave, stirring every 10 seconds, until melted. Holding onto stems, dip cherries into melted chocolate, allowing excess to drip off. Place onto prepared baking sheet with stems up. Refrigerate until set.
• To assemble cake, place 1 cake layer onto serving platter. Spoon half of crumb frosting mixture onto cake, spreading into an even layer. Spread 1/3 cup cherry jam over frosting. Place second cake layer on top. Spread with remaining crumb frosting mixture and remaining cherry jam. Place remaining cake layer on top. Frost sides and top of cake with frosting.
• Heat 1/2 cup whipping cream in small saucepan over medium-low heat until bubbles form around edge and cream is steaming. Do not boil. Place 1/2 cup dark chocolate chips into medium bowl; pour hot cream over chips; let stand 30 seconds. Gently stir until chocolate is melted and mixture is smooth. Slowly pour ganache over center of cake top, allowing ganache to drip down sides. Place chocolate cherries in center of cake. Refrigerate at least 8 hours or overnight.
• Let cake stand 15-30 minutes at room temperature before serving. Store refrigerated.

CHERRY CHOCOLATE LAYER CAKE

Steps:

• Preheat oven to 350°. In a large bowl, cream butter, sugar and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, cocoa, baking soda, baking powder and salt; add to creamed mixture alternately with buttermilk, beating well after each addition., Transfer to two greased and floured 9-in. round baking pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat the cream cheese, butter and extract until smooth. Add confectioners' sugar and cherry juice; beat until smooth. Stir in pecans and cherries. In another bowl, combine the frosting ingredients; beat until smooth., Cut each cake horizontally into two layers. Place one cake layer on a serving plate; spread with 1 cup filling. Repeat layers twice. Top with remaining cake layer. Spread frosting over top and sides of cake. Garnish with chocolate curls and a cherry if desired. Refrigerate until serving.

CHOCOLATE CHERRY LAYER CAKE RECIPE

Steps:

• For the Cakes: Adjust oven rack to middle position and preheat oven to 350°F (177°C). Lightly grease two 8-inch anodized aluminum cake pans and line with parchment (explanation and tutorial here ). Sift flour and cocoa together to combine. In the bowl of a stand mixer fitted with a whisk attachment, combine sugar, vanilla extract, baking soda, salt, cinnamon, almond extract, and eggs. Whip on medium-high until foamy and light, about 5 minutes, then drizzle in oil. Reduce speed to low and add tart cherry juice, followed by sifted flour/cocoa mixture. When mixture is well combined, divide between prepared cake pans, adding about 17 3/4 ounces (505g) to each. Bake until puffed and firm, about 22 minutes; a toothpick inserted into the center of a cake will leave a few crumbs attached. Cool cakes in their pans until no trace of warmth remains, about 45 minutes.
• For the Cherry Whipped Cream: In the bowl of a food processor, grind freeze-dried fruit and sugar until powdery and fine, about 90 seconds. Add cream and almond extract (if using), and stir with a fork to ensure no dry pockets of sugar/fruit are stuck in the corners, then pulse until thick and creamy like Greek yogurt, about 5 minutes. The time will vary with the horsepower of your machine, so watch it like a hawk to avoid making fruity butter by mistake. Cover with plastic and refrigerate until needed.
• To Assemble the Cake: Using a serrated bread knife, trim the dome from each cake so that the layers stack neatly and can absorb moisture from the cream. Place 1 cake (cut side up) on a serving plate, cake stand, or cast iron turntable. Top with 1 cup cherry whipped cream and spread into an even layer with an offset spatula. Place second cake (cut side down) on top. Smooth cream around sides, then wipe spatula clean. Spread another cup of cherry whipped cream in an even layer on top of cake, then use remaining whipped cream to generously cover sides and decorate by swirling cream with the back of a spoon. If you like, sprinkle with freeze-dried cherries just before serving.
• Under a cake dome or loosely wrapped in plastic, the cake will keep up to 24 hours at room temperature. Alternatively, the cake can be wrapped in plastic and refrigerated up to 3 days, then brought to room temperature to serve.

CHOCOLATE CHERRY CAKE

Steps:

• In a bowl, stir together all cake ingredients. Pour into a greased 13x9-in. baking pan. Bake at 350° for 30 minutes or until cake tests done. Meanwhile, in a saucepan, mix sugar, milk and butter. Bring to a boil and boil for 1-1/2 minutes. Remove from the heat and stir in chocolate chips until melted. Pour over hot cake. Frosting will harden as it cools.

CHOCOLATE CHERRY CAKE WITH CHOCOLATE CREAM CHEESE FROSTING

Steps:

• mix cake as directed (decreasing the water& oil to above measure).
• stir in 1 can cherry pie filling.
• pour into greased& floured cake pan (batter will be a little thick).
• spread evenly.
• bake 350 deg (as directed) about 45-50min (til knife comes out clean when inserted into center).
• cool completely.
• in bowl, mix frosting& cream cheese til blended.
• spread onto cooled cake.
• top with maraschino cherries (as many as u like).

CHERRY CHOCOLATE CAKE

Steps:

• Heat oven to 350 degrees.
• Combine cake mix, eggs and cherry fruit filling; blend well.
• Pour into greased and floured 9 x 13-inch pan.
• Bake 25 to 40 minutes or until cake springs back when lightly touched.
• Frost after cooling with the following.
• Combine sugar, butter and milk in small pan; bring to boil, stirring constantly.
• Cook 1 minute; remove from heat. Stir in chocolate pieces until melted and smooth.
• Spread on cake. Yummy!

CHOCOLATE MARASCHINO CHERRY CAKE

Steps:

• Grease and flour pans (9x13 or 2 8" round pans).
• Sift flour and soda.
• cream butter and sugar.
• add egg, melted chocolate nuts and cherries and juice to creamed mixture.
• add dry ingredients and buttermilk alternately.
• Pour into pans
• Bake in a 350 oven for 30 minutes.
• Cool.
• Frost with Ganache.