Chocolate Cherry Cake Recipes

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Cherry Chocolate Cake image

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

1 package chocolate cake mix (regular size)
3 large eggs, room temperature, lightly beaten
1 teaspoon almond extract
2 cans (20 ounces each) reduced-sugar cherry pie filling, divided
3/4 teaspoon confectioners' sugar
Calories 187 calories
Fat6g fat (1g saturated fat)
Cholesterol35mg cholesterol
Sodium253mg sodium
Carbohydrate33g carbohydrate
Fiber1g fiber)
Protein3g protein.


  • 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.


Chocolate Cherry Cake I image

This recipe uses chocolate cake mix and cherry pie filling for an easy and delicious cake with a frosting made with chocolate chips.

Provided by Kathy Pieniazek

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Chocolate Cake

Yield 18

Number Of Ingredients 7

1 (18.25 ounce) package chocolate cake mix
1 (21 ounce) can cherry pie filling
3 eggs
1 cup white sugar
5 tablespoons butter
⅓ cup milk
1 cup semisweet chocolate chips
Calories291.1 calories
Carbohydrate47.5 g
Cholesterol39.8 mg
Fat11.4 g
Fiber1.4 g
Protein3.4 g
SaturatedFat4.9 g
Sodium280.2 mg
Sugar27.5 g


  • 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 image

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

1 package chocolate fudge cake mix (regular size)
1 can (21 ounces) cherry pie filling
2 large eggs, beaten
1 teaspoon almond extract
1 cup sugar
1/3 cup whole milk
5 tablespoons butter, cubed
1 cup semisweet chocolate chips


  • 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.


Chocolate Cherry Candy Cake image

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

1 stick (8 tablespoons) unsalted butter, melted and cooled slightly, plus more for the pan
1 cup all-purpose flour (see Cook's Note), plus more for the pan
1 cup sugar
1/2 cup Dutch-process cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 cup buttermilk, at room temperature
1 large egg, at room temperature
1 teaspoon pure vanilla extract
1/4 cup well-drained good-quality cherries in syrup, such as Amarena or Luxardo, plus 2 tablespoons syrup
One 1/4-ounce packet unflavored gelatin
4 ounces cream cheese, at room temperature
1/2 cup sour cream, at room temperature
1/4 cup sugar
1/2 teaspoon kosher salt
1/4 teaspoon almond extract
8 ounces semisweet chocolate (50 to 60 percent cacao), finely chopped
3/4 cup heavy cream


  • 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 image

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

Unsalted butter, for greasing
1 1/2 cups granulated sugar
1 1/2 cups all-purpose flour
1/2 cup cocoa powder (it doesn't seem to make a difference if you use natural or Dutch-process), sift if lumpy
1 1/4 teaspoons baking soda
3/4 teaspoon salt
1 large egg
1 egg white
3/4 cup buttermilk
1/3 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup hot coffee
1/4 cup rum or brandy (if you opt out of the booze then use more coffee)
3 cups fresh or frozen sweet dark cherries, pitted (if you are using fresh cherries you will need to add 1/4 cup water)
2 tablespoons kirschwasser or brandy
1/4 cup sugar
1 tablespoon cornstarch
2 cups whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract


  • 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 Cola Cake image

I love to celebrate birthdays with the crew and my bandmates. When we're on the road, it's nice to have the band family celebrate. Jimi's birthday falls at the end of October, and I sometimes make this silly chocolate cherry cola cake for him, decorating the top with chocolate cherry cordials or gummy candies. I always let him choose what he's got a hankering for, and it's often this.

Provided by Kimberly Schlapman

Categories     Cake     Dessert     Kid-Friendly     Cherry     Birthday     Kidney Friendly     Peanut Free     Tree Nut Free     Soy Free     Small Plates

Yield Makes one 9 x 13-inch cake

Number Of Ingredients 14

1 Box Devil's Food cake mix
1 cup (8 ounces) cherry cola
1/2 cup vegetable oil
3 eggs
1 teaspoon vanilla extract
One 10-ounce jar maraschino cherries, drained (reserve 1/4 cup of the liquid) and chopped
1/3 cup butter, at room temperature
4 1/2 cups powdered sugar, sifted
1/4 cup milk
1 1/2 teaspoons vanilla extract
One 7-ounce jar marshmallow crème
18 fresh cherries, chopped


  • 1. Make the cake: Preheat the oven to 350°F. Grease a 9 x 13- inch cake pan.
  • 2. Whisk together the cake mix, cherry cola, oil, eggs, vanilla, and the reserved cherry juice in a large bowl until well combined. Stir in the maraschino cherries. Pour the batter into the cake pan and bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Cool in the pan for at least 1 hour.
  • 3. Make the frosting: Using an electric mixer, beat the butter in a large bowl until fluffy. Gradually add 2 cups of the powdered sugar. Slowly beat in the milk and vanilla, then beat in the remaining powdered sugar. Add the marshmallow crème and mix well, then fold in the cherries. Frost the cooled cake in the pan.


Chocolate Cherry Cake image

Chocolate and cherries are a match made in sweets heaven. A touch of kirsch -- brandy made from cherries -- enhances the filling for a more pronounced cherry flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 2h

Number Of Ingredients 16

2 1/4 cups sugar
2 tablespoons kirsch
1 tablespoon cornstarch
1 1/2 pounds frozen black cherries (about 3 1/3 cup)
1 1/2 cups (3 sticks) unsalted butter, room temperature, plus more for pans
1/2 cup Dutch-process cocoa powder, sifted, plus more for pans
1/2 cup hot water
1/2 cup sour cream
3 ounces chopped dark chocolate (1/2 cup), melted and cooled slightly
1 1/2 cups cake flour (not self-rising), sifted
3/4 teaspoon baking soda
1/2 teaspoon coarse salt
3 large eggs
2 teaspoons pure vanilla extract
1 1/2 cups heavy cream
1 teaspoon gelatin


  • 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.


3-Ingredient Chocolate Cherry Dump Cake image

Our Chocolate Cherry Dump Cake brings together the dream team - sweet cherries and rich chocolate. This cherry dump cake recipe calls for only three ingredients and is best served warm with a scoop (or two!) of vanilla ice cream. While this cake is easy to make, the flavor is out-of-this-world and sure to become a family favorite. Whip up this cherry dump cake recipe for an ooey, gooey weekday dessert or for a special occasion!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h5m

Yield 12

Number Of Ingredients 4

2 cans (21 oz each) cherry pie filling
1 box Betty Crocker™ Super Moist™ devil's food cake mix
3/4 cup butter, melted
Whipped topping or vanilla ice cream, if desired
Carbohydrate54 g
Cholesterol30 mg
Fat2 1/2
Fiber0 g
Protein1 g
SaturatedFat8 g
ServingSize1 Serving
Sodium400 mg
Sugar35 g
TransFat0 g


  • Heat oven to 350°F. Spray bottom of 13x9-inch (3-quart) glass baking dish with cooking spray.
  • Spread pie filling in baking dish.
  • Top with dry cake mix; gently shake pan to distribute evenly.
  • Pour melted butter over top, tilting pan to cover as much of top with butter as possible.
  • Bake 42 to 45 minutes or until mostly dry on top and bubbly around edges. Cool 10 minutes before serving. Serve warm with whipped topping or ice cream.


Cherry Chocolate Cake image

Very moist and rich. A favorite of my two grown sons. It keeps very well.

Provided by Ginger McKenney

Categories     Desserts     Cakes     Holiday Cake Recipes

Yield 24

Number Of Ingredients 9

½ cup butter
1 ½ cups white sugar
2 eggs
1 teaspoon almond extract
½ cup unsweetened cocoa powder
1 ¾ cups cake flour
1 ¼ teaspoons baking soda
1 teaspoon salt
1 (21 ounce) can cherry pie filling
Calories159.2 calories
Carbohydrate28.6 g
Cholesterol25.7 mg
Fat4.6 g
Fiber0.9 g
Protein1.9 g
SaturatedFat2.7 g
Sodium200.6 mg
Sugar12.6 g


  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour one 9x13 inch baking pan.
  • Cream the butter with sugar until light and fluffy. Mix in the eggs and almond extract and beat well. Add the cocoa powder and mix until well combined.
  • By hand, stir the cake flour, baking soda and salt together. Add flour mixture to the butter mixture and mix until just combined. Stir in the cherry pie filling. Pour the batter into the prepared pan.
  • Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes or until a toothpick inserted near the middle comes out clean. Cool and frost with Chocolate Buttercream.

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