Chocolate Cherry Cake With Dutch Cocoa Frosting Recipes

CHOCOLATE CHERRY CAKE (DAIRY-FREE)

Steps:

• Preheat oven to 350F/180C and grease an 8x8-inch pan.
• In a small bowl, whisk together hot water and cocoa powder until smooth. Set aside to let cool slightly until warm.
• In a large bowl, mix together flour, sugar, baking powder, and salt.
• In another medium bowl, mix together eggs, oil, vanilla extract, and water-cocoa mixture. Add egg mixture into flour mixture and mix with a rubber spatula just until combined. Do not overmix-the less you mix, the lighter the cake will be.
• In a small bowl toss cherries with 2 teaspoons flour in order to prevent cherries from sinking during baking. Add cherries and chocolate chips to cake batter and fold just until combined.
• Scrape batter into prepared pan and smooth the top. Bake for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean (repeat testing if your toothpick runs into a cherry). Allow cake to cool completely on a wire rack.
• Dust the top with powdered sugar or top with chocolate ganache. Serve at room temperature.
• Cake can be kept in the refrigerator for up to 4 days.

CHOCOLATE CHERRY CAKE III

Steps:

• Heat oven to 350 degrees F (175 degrees C). Grease a 9 x 13 inch pan.
• In a large bowl, combine cake mix, cherry pie filling, almond extract, and 2 eggs by hand; stir until well blended. Pour batter into prepared pan.
• Bake for 25 to 30 minutes, or until it tests done. Cool.
• In a small saucepan, combine sugar, butter or margarine, and milk. Boil, stirring constantly, for 2 minutes. Remove from heat, and stir in chocolate chips until smooth. Immediately pour over partially cooled cake.

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 CAKE

Steps:

• Whisk together 1/3 cup sugar, kirsch, and cornstarch in a medium pot. Add cherries and any juices. Bring to a boil and cook, stirring constantly, over medium-high until thickened, about 4 minutes. Remove from heat, and let cool to room temperature.
• Preheat oven to 350 degrees. Butter a 9-by-13-inch metal baking pan. Line with parchment paper, leaving a 2-inch overhang on the long sides of the pan. Butter parchment.
• Whisk cocoa with hot water in a medium bowl until smooth. Whisk in sour cream and melted chocolate; let cool. Whisk together flour, baking soda, and salt in another medium bowl.
• In the bowl of an electric mixer fitted with the paddle attachment, beat butter and 1 2/3 cups sugar on medium speed until light and fluffy, 3 to 4 minutes. Add eggs, one at a time, beating to combine after each and scraping down sides of bowl as needed. Beat in vanilla. With mixer on low, add flour mixture in two parts, alternating with the cocoa mixture and beginning and ending with the flour; beat until combined. Fold in 1 1/4 cups cherry filling; reserve remaining filling for topping.
• Pour batter into prepared pan; smooth with an offset spatula. Bake until a cake tester inserted in center comes out clean, about 50 minutes. Transfer pan to a wire rack to cool completely. Remove cake from pan.
• Transfer cake to a serving platter. In a small saucepan over low, heat gelatin and 2 tablespoons water over low, stirring constantly, just until gelatin melts, about 3 minutes. In the bowl of an electric mixer fitted with the whisk attachment, whisk heavy cream and remaining 1/4 cup sugar on medium-high. Once soft peaks form, slowly add gelatin mixture with the mixer running until combined. Frost top of cooled cake and top with remaining cherry filling.

CHOCOLATE CHERRY CAKE WITH DUTCH COCOA FROSTING

Steps:

• Preheat oven to 350° Grease a 9x13 inch baking pan with butter then flour with cocoa powder. Combine first 4 ingredients in a large bowl by hand only. Pour into pan. Bake 25 to 30 minutes or until a toothpick comes out clean. Set and let cool, but not entirely. The cake should still be slightly warm for icing In a pan, melt the stick of butter. Add the Droste's cocoa and milk on low heat until it reaches a boil. Take off the heat and add the sifted confectioner's sugar - you may not need to use the whole box. Add the vanilla, and spread on the warm cake.

CHOCOLATE CHERRY CANDY CAKE

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.

GRANNY'S CHOCOLATE CHERRY CAKE

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.

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 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.

DOUBLE CHOCOLATE CHERRY CAKE

Steps:

• Preheat oven to 350 degrees.
• Butter and flour 2 x 9" round pan.
• Combine sour cream, cocoa and water, blend well (set aside).
• Mix flour, baking soda, baking powder and salt into bowl (set aside).
• In a large bowl beat butter and sugar on medium high speed for 2 minutes until light and fluffy.
• Lower speed and add vanilla and almond extracts, add eggs one at a time, blend well.
• Add flour 3 times to butter mixture, alternating 2 times with milk mixture-- starting and ending with flour.
• Mix well.
• Pour batter evenly into both pans and bake in a 350 degree oven for 20- 25 minutes.
• Cool on racks for 20 minutes before removing pans.
• Cool completely before frosting.
• Beat whipping cream with icing sugar until stiff but not dry.
• Place one cake on platter, frost with 1 cup whipped cream to 1/2" from edge of cake, sprinkle white chocolate chips on top of whipped cream and top with the chopped and drained cherries.
• Put 2nd cake overtop of first cake and frost the top and sides with the remaining whipped cream.
• You can add chocolate curls or marashino cherries to decorate if desired.

CHOCOLATE-CHERRY CAKE

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.

CHOCOLATE CAKE WITH DRIED CHERRIES

Steps:

• Preheat oven to 350 degrees. Butter and flour a nine-inch tube pan.
• Sift together the flour, cocoa and baking soda and set aside. Place the cherries in a dish, stir in the cherry liqueur and set aside.
• Cream the butter and sugar together until fluffy. Add the eggs one at a time, beating until smooth. Stir in the flour mixture alternately with the buttermilk, mixing only enough to combine the ingredients.
• Add the almond extract to the cherry mixture, then fold this mixture into the batter.
• Spread the batter into the pan and bake for 45 minutes. Cool for 20 minutes in the pan, then remove from the pan and continue to cool on a rack.