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
3-INGREDIENT CHOCOLATE CHERRY CAKE
Surprisingly moist and soft, this 3-ingredient chocolate cherry cake is a crowd-pleaser. You'd be amazed how easy it is to make it too!
Provided by Shinee
Categories Dessert
Time 35m
Number Of Ingredients 3
Steps:
- Preheat the oven to 350°F (177°C). Spray 13×9-inch baking pan with a cooking spray.
- In a large mixing bowl with a whisk attachment, beat the eggs for a minute until fluffy.
- Add chocolate cake mix and cherry pie filling, and continue to beat the mixture until smooth, starting on low speed and gradually increasing the speed to medium high.
- Pour the batter into the baking pan and spread it evenly with a spatula.
- Bake for about 25 minutes, or until the inserted toothpick comes out clean.
- Cool the cake on wire rack in the pan. Serve warm or cold with whipped cream, vanilla ice cream, and/or fudge sauce, if desired.
Nutrition Facts : Calories 111 kcal, Sugar 7 g, Sodium 158 mg, Fat 3 g, SaturatedFat 1 g, Carbohydrate 20 g, Fiber 1 g, Protein 2 g, Cholesterol 14 mg, TransFat 1 g, UnsaturatedFat 2 g, ServingSize 1 serving
GRANNY'S CHOCOLATE CHERRY CAKE
I don't know where Granny got this recipe, but boy oh boy is it good. I have to say that it doesn't look pretty; it looks like a very homemade chocolate cake. But served warm, your family will go back for seconds and thirds.
Provided by Lesli MomOf2
Categories Dessert
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Combine cake mix, eggs, vanilla & cherry pie filling, mix until well-blended.
- Pour into a greased and floured 9x13 inch cake pan.
- Bake in preheated 350 degree oven for 40 minutes.
- While still hot, spread with the frosting.
- For frosting, stir over low heat, the margarine and cocoa until almost boiling.
- Do not boil.
- Remove from heat and stir in sugar, milk and vanilla.
- Mix well until smooth.
- Pour over the hot cake and spread evenly.
- Serve immediately or cover with foil and refrigerate.
- Keeps well for several days, if it lasts that long.
Nutrition Facts : Calories 951.8, Fat 31.1, SaturatedFat 6.5, Cholesterol 72.6, Sodium 929.1, Carbohydrate 167.8, Fiber 3.5, Sugar 107, Protein 8.7
EASY CHOCOLATE CHERRY CAKE
very easy, makes a nice bundt sized cake, tastes like you slaved over it all day! This works out better if it is all mixed by hand to keep the cherries whole. You can add a splash of cherry brandy if you like!
Provided by green_sleeves
Categories Dessert
Time 1h10m
Yield 1 bundt cake, 12 serving(s)
Number Of Ingredients 11
Steps:
- Mix cake mix with cocoa, beaten eggs, almond flavouring, melted chips and oil. Use a two cup glass measure to melt the chips and oil. Add cherry brandy if using. Fold in cherry pie filling. Turn into greased bundt pan.
- Bake 350 degrees for 55 minutes. The residue heat will finish the cooking. Cool, turn out onto a plate and glaze.
- Glaze:.
- 3/4 cup semi-sweet chocolate chips.
- 2 tbsp butter.
- 2 tbsp table cream.
- Microwave on medium the chips, butter, and milk until melted . Stir in 1/2 cup icing sugar ( optional ) Cool and pour over cake. I use the same two cup Pyrex measuring cup to melt the chips & oil to put into the cake, and save it unwashed to make the glaze. No point in wasting a bit of chocolate! One time I made it, I used a bit more cherries ( almost 1/2 can more ) and it was the best one yet! After I glazed it and let it cool, I dribbled some of the cherry goo over the glaze to keep it moist- went over huge in my home!
- This cake is best made the day before to allow the flavours to get happy!
Nutrition Facts : Calories 402.4, Fat 20.2, SaturatedFat 7.1, Cholesterol 53.2, Sodium 380.7, Carbohydrate 55.6, Fiber 2.6, Sugar 25.9, Protein 5.2
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.
CHOCOLATE CHERRY CANDY CAKE
Cordials of chocolate-covered cherries, a classic "box of chocolates" staple, inspired this delicate cake, filled with a candied cherry mousse and covered in rich chocolate ganache.
Provided by Food Network Kitchen
Categories dessert
Time 5h40m
Yield 10 to 12 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F. Butter two 8-inch round cake pans, line the bottoms with parchment paper. Butter the parchment and dust with flour, tapping out excess.
- Whisk the flour, sugar, cocoa powder, baking soda, baking powder and salt together in a large bowl. Whisk the melted butter, buttermilk, egg, vanilla and 1/2 cup water together in another bowl until smooth. Add the wet ingredients to the dry ingredients, whisking until just combined. Divide the batter between the prepared cake pans, smoothing the tops. Bake, rotating the pans halfway through cooking, until a toothpick inserted in the center of each cake comes out clean, about 25 minutes.
- Let the cakes cool in the pans for 15 minutes, then turn them out onto a cooling rack set over a baking sheet. Discard the parchment paper and flip the cakes right side up again. Let the cakes cool completely.
- Make the cherry filling: Quarter the cherries and transfer them to a medium bowl with the 2 tablespoons reserved syrup. Combine the gelatin with 1 tablespoon cold water in a small bowl and let stand for 5 minutes to soften. Heat the gelatin in the microwave until it melts completely, about 10 seconds, stirring to dissolve. Combine the gelatin, cream cheese, sour cream, sugar, salt and almond extract in a food processor and process until smooth. Scrape the cream cheese mixture into the bowl containing the cherries and stir to combine. Refrigerate, checking every 5 minutes, until the filling is just set enough to spread, 5 to 15 minutes. (Do not let the filling firm up too much.)
- Place one cake on a cake stand and pile the cherry filling in the center, spreading it in a thick layer almost to the edge. Top with the remaining cake, aligning the layers directly on top of each other so the cake does not lean. Refrigerate the assembled cake for 1 hour.
- Meanwhile, make the chocolate ganache: Bring the cream to a simmer in a small saucepan then remove from the heat. Add the chocolate, shaking the pan gently to submerge it. Allow the pan to stand, off the heat, for 3 minutes to melt the chocolate. Whisk the ganache until smooth, then refrigerate until it is just thick enough to spread (like mayonnaise), about 15 minutes. (Do not let the ganache harden too much.)
- 15 to 20 minutes. (Do not let the ganache harden too much.)
- Stir the ganache again and scoop it on top of the cake, spreading it over the top and sides. Refrigerate the cake until the ganache is set, at least 2 hours or overnight.
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.
CHOCOLATE CHERRY BAKEWELL CAKE
An irresistible almond sponge, studded with juicy cherries and chocolate chunks. It'll keep in your cake tin for a few days - if it lasts that long!
Provided by Cassie Best
Categories Afternoon tea, Dessert
Time 1h35m
Yield Cuts into 8-10 slices
Number Of Ingredients 12
Steps:
- Heat the oven to 160C/140C fan/gas 3. Butter and line a 900g loaf tin with baking parchment. Toss the cherries in 1 tbsp of the flour, then set aside.
- Put the butter and sugar in a large bowl, and whisk until light and fluffy. Add the eggs, 1 at a time, mixing well between each addition. Fold in the remaining flour, the baking powder and ground almonds. Stir in the milk, the vanilla and almond extracts, and 100g of the chocolate with a spatula. Scrape half the cake mixture into the tin, scatter half the cherries over the top, then add the remaining cake mixture and the remaining cherries. Bake for 1 hr 10 mins or until a skewer comes out clean.
- Cool in the tin for 10 mins, then remove and place on a wire rack to cool completely. Melt the remaining chocolate in the microwave in 20-sec bursts, then drizzle or pipe over the top of the cake and scatter with the almonds. Wait for the chocolate to set a bit before slicing. Will keep in the cake tin for up to three days.
Nutrition Facts : Calories 490 calories, Fat 32 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 30 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.6 milligram of sodium
GRANNY'S CHOCOLATE CAKE
This cake recipe was adapted from the chef Larry Forgione, who served his grandmother's cake recipe at his restaurant An American Place. The dessert proved so popular that every time he tried to take it off of the menu, he said his customers threatened to riot. It's a perfect proportion of crumb to buttercream, ideal for birthdays or other celebrations where layer cake is required.
Provided by Melissa Clark
Categories cakes, dessert
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Butter 3 9-inch round cake pans, and line the bottoms with wax or parchment paper. Lightly butter the paper. Dust pans with flour, and shake out excess.
- Sift together the flour, baking soda, baking powder and salt. In a small bowl, combine buttermilk and vanilla.
- In a large bowl, using an electric mixer set at medium-high speed, cream the butter. Slowly add the sugar, and continue beating until well blended and light colored. Add eggs one at a time, beating well after each addition. Add dry ingredients alternately with the buttermilk mixture in 2 or 3 additions, beating well after each addition. Beat in the melted chocolate until well blended. Spoon batter into prepared pans, and smooth tops with a rubber spatula.
- Bake for 30 to 35 minutes, or until a toothpick inserted in center of a cake layer comes out clean. Let cake layers cool in the pans on wire racks for 10 minutes, then invert onto other racks and peel off the paper. Invert again, and let cool completely on the racks. Frost with chocolate frosting.
Nutrition Facts : @context http, Calories 459, UnsaturatedFat 7 grams, Carbohydrate 60 grams, Fat 22 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 13 grams, Sodium 309 milligrams, Sugar 32 grams, TransFat 1 gram
GLUTEN FREE EASY CHOCOLATE CHERRY CAKE
Moist and delicious, this chocolate cherry cake is whipped up in a quick minute. This can also be made with 2 scoops of Body Fortress Chocolate Protein Powder (or your favorite protein powder) to boost the protein.
Provided by melonhead
Categories Dessert
Time 38m
Yield 1 cake, 24 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350'.
- Generously grease a 9 x 13 baker.
- Mix all ingredients until combined.
- Pour into pan and place in oven.
- Bake for 30-35 minutes or until toothpick or knife comes out clean when inserted into center of the cake.
Nutrition Facts : Calories 195.5, Fat 6.4, SaturatedFat 1.3, Cholesterol 15.5, Sodium 201.4, Carbohydrate 33.7, Fiber 0.6, Sugar 19.2, Protein 1.7
CHOCOLATE CHERRY CAKE
This is a very quick and easy cake to make. It is fancy enough to serve to guests.-Lois Valley, Morgan Hill, California
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 20 servings.
Number Of Ingredients 10
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.
Nutrition Facts :
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.
GRANNY'S MESSY CHOCOLATE CAKE
My Granny made this cake for every family function and I've never had another one like it. The frosting is very fudge like and it tastes wonderful!
Provided by Stephanie
Categories Dessert
Time 40m
Yield 1 cake
Number Of Ingredients 15
Steps:
- Cream shortening and sugar.
- Add eggs one at a time, beating after each.
- Sift flour with baking powder and salt.
- Add alternately with milk, beginning and ending with flour.
- Add vanilla.
- Pour into three 9 inch layer pans and bake in 350 degree oven until just barely done.
- Remove from pans.
- Slice each layer in half while still warm and pour chocolate icing between layers and on top.
- The icing will run down into the cake.
- CHOCOLATE ICING
- Mix sugar, cocoa, milk, water, and butter in large sauce pan, cook and stir until it forms a soft ball in cold water.
- Remove from heat and add vanilla.
- Beat about one minute, pour over cake while hot.
Nutrition Facts : Calories 9015.3, Fat 313.7, SaturatedFat 90.7, Cholesterol 972, Sodium 2900.6, Carbohydrate 1501, Fiber 29.2, Sugar 1176, Protein 107.9
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