Chocolate Cherry Cake

Indulge in the delightful flavors of this Chocolate Cherry Cake, where rich chocolate meets the sweet tartness of cherries. This cake boasts a moist and tender crumb, further enhanced by the subtle notes of almond extract, making it a crowd-pleaser for any occasion. As it bakes, your kitchen will be filled with an irresistible aroma that invites everyone to gather around for a slice. Perfect for birthdays, anniversaries, or simply as a treat with your afternoon coffee, this cake is sure to bring smiles to your table. Whether enjoyed plain or topped with a luscious chocolate icing and fresh cherries, this Chocolate Cherry Cake is bound to become a beloved favorite in your home.

Ingredients

• 1 (15.25 oz) chocolate cake mix – This base provides the rich chocolate flavor and moist texture.
• 3 large eggs, room temperature – Eggs help bind the ingredients together and add moisture.
• ½ cup (120 g) sour cream, room temperature – Sour cream adds richness and keeps the cake moist.
• 1 teaspoon almond extract – This extract enhances the flavor profile with a nutty aroma.
• 1 (21 oz) can cherry pie filling – Provides a sweet and tart fruitiness that pairs perfectly with chocolate.
• 1 cup mini chocolate chips (optional) – Adds bursts of chocolate flavor throughout the cake.
• 3 oz chocolate chips – Used for melting into the icing for a rich chocolate flavor.
• 3 tablespoons unsalted butter – Adds creaminess to the icing.
• 1½ – 2 cups (180 – 240 g) powdered sugar – Sweetens the icing while providing a smooth texture.
• 1 teaspoon vanilla extract – Enhances the overall flavor with a sweet aroma.
• 3 – 4 tablespoons (45 – 60 ml) warm milk – Helps thin the icing for a spreadable consistency.

Step-by-Step Instructions

1. Preheat the Oven: Begin by preheating your oven to 350°F (177°C). Lightly grease and line the bottom and long sides of a 9 x 13 inch cake pan with parchment paper for easy removal.

2. Prepare the Batter: In a large mixing bowl, whisk together the eggs, sour cream, almond extract, and chocolate cake mix until well combined and smooth.

3. Add Cherry Filling: Gently fold in the cherry pie filling and mini chocolate chips, reserving some cherry filling for topping if you wish.

4. Bake the Cake: Pour the batter into the prepared pan. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.

5. Cool the Cake: Let the cake cool in the pan for 1 hour. Once cooled, carefully peel off the parchment paper and place the cake on a serving platter.

6. Make the Icing: In a microwave-safe bowl, melt the chocolate chips and butter together, stirring until smooth. Mix in the powdered sugar, vanilla, and warm milk until you achieve your desired icing consistency.

7. Finish the Cake: Spread the chocolate icing over the cooled cake. If desired, garnish with additional cherries. Slice and enjoy!

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 30-35 minutes
• Total Time: 1 hour 45 minutes (including cooling)
• Servings: 12
• Calories: Approximately 350 per slice

Tips, Storage & Variations

• Tip: Ensure ingredients like eggs and sour cream are at room temperature for better mixing.
• Storage: Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
• Freezing: This cake can be frozen for up to 3 months. Wrap tightly in plastic wrap and then in foil.
• Variations: Consider folding in chopped nuts or different types of fruit for added texture and flavor.

FAQ

1. Can I use fresh cherries instead of pie filling?
   Yes, you can use fresh cherries, but you may need to add sugar to balance the tartness.

2. Is it possible to make this cake gluten-free?
   You can use a gluten-free chocolate cake mix for a gluten-free version.

3. How do I make the icing thicker?
   Add more powdered sugar until you reach the desired thickness.

4. Can I make this cake ahead of time?
   Yes, the cake can be made a day in advance. Just frost it before serving.

5. What is the best way to cut the cake?
   Use a sharp, serrated knife to gently slice through the cake for clean edges.

6. Can I add more chocolate chips?
   Absolutely! You can increase the number of chocolate chips to suit your taste.

People Also Ask

1. What is the best way to store Chocolate Cherry Cake?
   Store it in an airtight container to keep it fresh.

2. How long does Chocolate Cherry Cake last?
   At room temperature, it lasts about 3 days; refrigerated, it lasts about a week.

3. Can I use a different cake mix flavor?
   Yes, you can experiment with vanilla or even red velvet cake mixes.

4. What type of frosting pairs well with this cake?
   Chocolate, cream cheese, or whipped cream frosting all complement it well.

5. How can I make my cake rise more?
   Ensure all ingredients are at room temperature and avoid overmixing the batter.

6. Can I use dairy-free substitutes?
   Yes, use a dairy-free cake mix and substitutes like almond milk and dairy-free butter.

7. What’s the best way to serve Chocolate Cherry Cake?
   Serve at room temperature with a scoop of ice cream for an indulgent dessert.

8. How can I enhance the flavors of this cake?
   Adding a splash of espresso can deepen the chocolate flavor wonderfully.

As you embark on this Chocolate Cherry Cake adventure, I encourage you to try out this delicious recipe and share it with family and friends. Each bite offers a comforting blend of chocolate and cherry that is sure to leave a lasting impression. Happy baking!

Chocolate Cherry Cake

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Indulge in the delightful flavors of this Chocolate Cherry Cake, where rich chocolate meets the sweet tartness of cherries, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr 45 minutes mins

Servings: 12 servings

Course: Cake, Dessert

Cuisine: American

Calories: 350

Ingredients Method Nutrition Notes

Ingredients

  

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Cake Ingredients

• 1 box 15.25 oz chocolate cake mix This base provides the rich chocolate flavor and moist texture.
• 3 large eggs, room temperature Eggs help bind the ingredients together and add moisture.
• ½ cup sour cream, room temperature Sour cream adds richness and keeps the cake moist.
• 1 teaspoon almond extract This extract enhances the flavor profile with a nutty aroma.
• 1 can 21 oz cherry pie filling Provides a sweet and tart fruitiness that pairs perfectly with chocolate.
• 1 cup mini chocolate chips (optional) Adds bursts of chocolate flavor throughout the cake.

Icing Ingredients

• 3 oz chocolate chips Used for melting into the icing for a rich chocolate flavor.
• 3 tablespoons unsalted butter Adds creaminess to the icing.
• 1½ cups powdered sugar Sweetens the icing while providing a smooth texture.
• 1 teaspoon vanilla extract Enhances the overall flavor with a sweet aroma.
• 3 tablespoons warm milk Helps thin the icing for a spreadable consistency.

See also  Chocolate Snickerdoodle Cookies

Method

 

Preparation

1. Preheat your oven to 350°F (177°C). Lightly grease and line the bottom and long sides of a 9 x 13 inch cake pan with parchment paper for easy removal.
2. In a large mixing bowl, whisk together the eggs, sour cream, almond extract, and chocolate cake mix until well combined and smooth.
3. Gently fold in the cherry pie filling and mini chocolate chips, reserving some cherry filling for topping if you wish.

Baking

1. Pour the batter into the prepared pan. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
2. Let the cake cool in the pan for 1 hour. Once cooled, carefully peel off the parchment paper and place the cake on a serving platter.

Icing

1. In a microwave-safe bowl, melt the chocolate chips and butter together, stirring until smooth.
2. Mix in the powdered sugar, vanilla, and warm milk until you achieve your desired icing consistency.
3. Spread the chocolate icing over the cooled cake and garnish with additional cherries if desired. Slice and enjoy!

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 8gSodium: 300mgFiber: 1gSugar: 30g

Notes

Ensure ingredients like eggs and sour cream are at room temperature for better mixing. Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. This cake can be frozen for up to 3 months. Wrap tightly in plastic wrap and then in foil.

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