CHERRY CHOCOLATE CAKE
I've had the recipe for this chocolate cherry cake for years-it's a chocolate lover's delight! It's so easy to make, and is perfect for cupcakes and bake sale treats, too. I get many requests for the recipe. -Ann Purchase, Panama City, Florida
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 18 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 350°. In a large bowl, combine the cake mix, eggs and extract until well blended. Stir in one can of pie filling until blended. Transfer to a 13x9-in. baking pan coated with cooking spray. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack. Dust with confectioners' sugar. Top individual servings with remaining pie filling.
Nutrition Facts : Calories 187 calories, Fat 6g fat (1g saturated fat), Cholesterol 35mg cholesterol, Sodium 253mg sodium, Carbohydrate 33g carbohydrate, Fiber 1g fiber), Protein 3g protein.
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.
SHERRY'S CHOCOLATE CAKE
This recipe was tried and was a success and can be used for variations
Provided by Shariffa Ali
Categories Desserts Cakes Chocolate Cake Recipes
Time 1h5m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch pan. Sift together the flour, cocoa and baking powder. Set aside.
- In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pan.
- Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 396.6 calories, Carbohydrate 56 g, Cholesterol 63.6 mg, Fat 17.9 g, Fiber 2.2 g, Protein 6.4 g, SaturatedFat 3.8 g, Sodium 328.3 mg, Sugar 34.7 g
CHOCOLATE DIPPED CHERRY CAKE
Bake your chocolate dipped cherry cake and eat it
Provided by Good Food team
Categories Afternoon tea, Treat
Time 2h
Yield 10 generous slices
Number Of Ingredients 12
Steps:
- Preheat the oven to fan 160C/ conventional180C/gas 4. Butter and line the base of two 20cm sandwich tins. Coarsely grate two thirds of the chocolate and chop the rest. Set aside.
- Put the flour, baking powder and sugar into a large mixing bowl. Make a well in the centre and add the butter, eggs and milk (the butter must be very soft for this to work). Beat together with a hand held electric whisk for about 2 minutes until light and fluffy (or use a wooden spoon and beat well for 3 minutes). Lightly fold in the grated, chopped chocolate and mashed banana.
- Divide the mixture evenly between the tins. Gently level the surface with the back of a metal spoon or spatula. Bake side by side on the middle shelf for 25-30 minutes until springy to the touch and beginning to shrink away from the sides.
- Remove from the oven, leave to cool in the tins for 5 minutes. Turn out on a wire rack, remove the lining paper and leave to cool for about 1 hour before icing.
- For the icing and filling, break up the white chocolate into a heatproof bowl and melt gently over a pan of hot, not quite simmering water until just melted. Remove from the pan and set aside for 5-6 minutes.
- Cover a baking sheet with foil or waxed paper. Dip the cherries, one by one, into the chocolate to half coat them, then put them on the baking sheet to set.
- Stir the crème fraîche into the remaining melted chocolate until smooth and shiny. Then let cool and thicken (5 minutes or so). Now transfer half of this mixture to another bowl. Pit another 200g/8oz cherries, cut them in half then add to one of the bowls with 2tbsp kirsch (optional) and stir until mixed. Put one sponge cake on a serving plate and spread the surface with the cherry mixture, then sandwich with the second sponge. Spread the rest of the chocolate mixture over the top and decorate with the dipped whole cherries. This cake is best eaten on the day it's been made.
Nutrition Facts : Calories 501 calories, Fat 29 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 31 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.77 milligram of sodium
MOM'S SHERRY CAKE
Simple, but wonderful!! This was my favorite cake that Mom would make when I was little... for that matter, since I wasn't really that fond of cake, it's probably the only reason I ever ate any. Whenever I make this for gatherings, everybody asks for the recipe... and then begs me to make it for the next gathering, too. :)
Provided by Julesong
Categories Dessert
Time 55m
Yield 1 cake, 6-9 serving(s)
Number Of Ingredients 11
Steps:
- (This recipe has three separate portions to combine together: the cake, the cinnamon mixture, and the frosting.) Combine cake ingredients and mix for 5 minutes in mixer on medium speed.
- Combine cinnamon mixture.
- Butter the sides and bottom of Bundt or angel food tin.
- Sprinkle part of cinnamon mixture into pan covering sides and bottom.
- Then pour cake batter into pan in three alternating layers with cinnamon mixture, ending with cinnamon mixture.
- Bake at 350°F for 35 to 40 minutes, checking to make sure the sugar on the outside of the cake does not burn.
- Let cool; place on serving plate.
- Mix together powdered sugar and enough milk to make a "drizzly" consistency of frosting, then drizzle over the sides (both inside and outsides).
- Let frosting set before serving.
- Note: if your oven runs hot, you might want to try baking for 35 minutes to begin with, then remove cake from oven and taste-check a portion of the cake which doesn't show easily (such as the inner ring) to make sure the sugar coating isn't burning and the cake isn't drying out. Thank you, Michelle S., for the input that prompted me to edit the recipe for this! :).
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
4-INGREDIENT CHOCOLATE CHERRY CAKE
Wanna make the frosting? Mix together 1 cup powdered sugar, 5 T. butter, 1/3 cup milk, 1 cup semisweet chocolate chips over medium heat; add 1 tsp. vanilla and 1/4 cup cocoa and stir, cooking for 1-2 minutes. Spread over the warm cake immediately.
Provided by Sandy
Categories Dessert
Time 30m
Number Of Ingredients 4
Steps:
- Place all ingredients in a bowl and beat for 1-2 minutes. If you want chunkier cherries, mix by hand.
- Pour batter into 9×13 sprayed pan.
- Bake at 350F for 25 minutes. Remove from oven and allow to cool.
- Frost with your favorite frosting, whipped cream, or serve with your favorite ice cream!
SHERRY'S FAMOUS FUDGE CAKE
i HAVE NOT GONE INTO ALL THE DETAILS...I WANT TO WIN A CONTEST! BUT ....THIS WILL MAKE SUCH A CAKE FOR YOU TO ENJOY JUST AS IT IS. I HAVE NEVER PUBLICLY SHARED ANY OF THIS RECIPE. PEOPLE FOLLOW ME TO THE GROCERY STORE JUST TO SEE WHAT I AM BUYING TO PUT INTO THIS CAKE. AN ATTORNEY SCREAMED AT ME AT A BIRTHDAY PARTY AND...
Provided by Sherry Kroon
Categories Chocolate
Time 1h25m
Number Of Ingredients 6
Steps:
- 1. POKE HOLES IN CAKE WITH A WOODEN TOOTHPICK. THEN DRIZZLE THE MIXED INGREDIENTS OVER THE COOKED AND COOLED CHOCOLATE CAKE.
- 2. MULTIPLE LAYERS WITH THE FUGDE FROSTING FILLING HELP MAKE THIS CAKE BE SUPER MOIST AND TASTE LIKE FUDGE THAT HAS CAKE INTEGRATED INTO IT. IT DOES NOT REALLY TASTE AT ALL LIKE CAKE ...BUT FUDGE. DO NOT LET THE FUDGE "SET" BEFORE PUTTING ON THE CAKE. THAT IS REALLY THE MAJOR SECRET. YOU CAN PUT SOME MARSHMALLOW CREME ON IT SEPARATELY FOR STUNNING LOOKS. THE WHITE AGAINST THE DEVILS FOOD DARK COLOR IS STUNNING AND MAKES A NICE PRESENTATION.
- 3. YOU CAN SPRINKLE PECANS ON TOP FOR LOOKS. YOU CAN MAKE MULTIPLE LAYERS SO THE FUDGE FROSTING IS MORE INTEGRATED THROUGHOUT THE ACTUAL CAKE.
EASY CHOCOLATE CAKE WITH CHERRY PIE FILLING RECIPE
Steps:
- Let cool, then serve and enjoy.
Nutrition Facts : Calories 210 kcal, Carbohydrate 35 g, Cholesterol 33 mg, Fiber 1 g, Protein 2 g, SaturatedFat 5 g, Sodium 68 mg, Sugar 21 g, Fat 8 g, ServingSize 12 to 16 Servings, UnsaturatedFat 0 g
CHOCOLATE ALMOND SHERRY CAKE WITH CARAMELIZED PEARS
Steps:
- To prepare the cake
- Preheat oven to 350°F. Line bottom of a buttered 8-inch round cake pan (2 inches deep) with a round of foil and butter foil.
- In a food processor grind almonds fine with 1/4 cup sugar. Add chocolate and, pulsing motor, chop into 1/4-inch pieces.
- In a bowl with an electric mixer beat yolks with 1/4 cup remaining sugar until thick and pale and stir in almond mixture. (Mixture will be very stiff.)
- In a large bowl with cleaned beaters beat whites with salt until just stiff. Stir one third whites into almond mixture to lighten it and fold in remaining whites gently but thoroughly.
- Pour batter into pan, smoothing top, and bake in middle of oven until a tester comes out clean, about 45 minutes. let cake cool in pan on a rack about 5 minutes.
- In a small bowl stir together orange juice, Sherry, and remaining 1 tablespoon sugar until sugar is dissolved. With a skewer poke holes evenly in top of cake and spoon juice mixture evenly over cake.
- Let cake cool completely. Run knife around edge of pan and invert cake onto plate (discard foil). Cake keeps, wrapped and chilled, 5 days.
- To prepare the sauce
- In a small saucepan heat half-and-half over moderate heat until it barely simmers. In a small bowl whisk together yolk, sugar, Sherry, and a pinch of salt.
- Whisk 1/4 cup half-and-half into yolk mixture to temper it and pour yolk mixture into remaining half-and-half, whisking.
- Cook sauce over moderate heat, whisking, until thickened (160°F. on a candy thermometer), about 3 minutes, being careful not to let it boil. Transfer sauce to a small pitcher and chill, covered partially, at least 30 minutes. Sauce keeps, covered and chilled, 2 days. Makes about 2/3 cups.
- To prepare the pears
- Cut pear (unpeeled) into eights and trim core. In a heavy 8-inch skillet heat butter over moderately high heat until melted and foamy. Add pear wedges and sauté 1 minute on each side. Sprinkle sugar over pear wedges and sauté, turning a few times, until sugar is caramelized and pear is tender, 2 to 4 minutes.
- Serve cake at room temperature with Sherry custard sauce and caramelized pears.
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
SHERRY BUNDT CAKE
Steps:
- In a large bowl combine all ingredients, including cream sherry.
- Mix at low speed 1 minute, then at medium speed 3 minutes (or beat by hand 5 minutes).
- Turn into greased and floured 10-inch Bundt pan.
- Bake in 350 (F) oven 45 to 50 minutes, until springy to the touch.
- Cool on a rack for 15 minutes.
- Turn out onto a rack to cool completely. Dust with powdered sugar, if desired.
Nutrition Facts : Calories 362 calories, Carbohydrate 43 grams carbohydrates, Cholesterol 60 milligrams cholesterol, Fat 19 grams fat, Fiber 0 grams fiber, Protein 4 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 370 milligrams sodium, Sugar 26 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 13 grams unsaturated fat
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