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Delicious Chocolate Cherry Cake topped with cherries and chocolate drizzles

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.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 1 hour 45 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

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.

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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