Chocolate Covered Cherry Cake Recipes Recipe Fo

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CHOCOLATE CHERRY CAKE I



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

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.

Nutrition Facts : Calories 291.1 calories, Carbohydrate 47.5 g, Cholesterol 39.8 mg, Fat 11.4 g, Fiber 1.4 g, Protein 3.4 g, SaturatedFat 4.9 g, Sodium 280.2 mg, Sugar 27.5 g

CHOCOLATE-COVERED CHERRY CAKE



Chocolate-Covered Cherry Cake image

Make and share this Chocolate-Covered Cherry Cake recipe from Food.com.

Provided by VKuuipo Bridges

Categories     Dessert

Time 45m

Yield 1 cake

Number Of Ingredients 4

1 package devil's food cake mix
1 (21 ounce) can cherry pie filling
2 large eggs
1 teaspoon almond extract

Steps:

  • Place rack in center of the oven and preheat to 350degrees.
  • Lightly mist a 13x9 inch baking pan with vegetable oil spray.
  • Set pan aside.
  • Place all ingredients into large mixing bowl and beat with electric mixer on low for 1 minute.
  • Stop the machine and scrape down the sides of the bowl with a rubber spatula.
  • Increase speed to medium and beat for 2 minutes more.
  • The batter should look thick and well blended.
  • Pour the batter into the prepared pan, smoothing the top with a spatula.
  • Place the pan in the oven.
  • Bake the cake for 30-35 minutes.
  • Remove the pan from the oven and place it on a wire rack to cool.
  • Serve with a chocolate glaze or frosting.
  • (That wasn't included in the recipe).

Nutrition Facts : Calories 3086.5, Fat 92.1, SaturatedFat 20.3, Cholesterol 423, Sodium 4570.5, Carbohydrate 550.5, Fiber 16.1, Sugar 202, Protein 45.7

CHERRY CHOCOLATE CAKE



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

Steps:

  • 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-COVERED CHERRY CAKE



Chocolate-Covered Cherry Cake image

Provided by Food Network

Categories     dessert

Time 42m

Yield 20 servings

Number Of Ingredients 9

Vegetable oil spray for misting
1 package (18.25 ounces) plain devil's food cake mix or devil's food mix with pudding
1 can (21 ounces) cherry pie filling
2 large eggs
1 teaspoon pure almond extract
1 cup sugar
1/3 cup butter
1/3 cup whole milk
1 package (6 ounces; 1 cup) semisweet chocolate chips

Steps:

  • Place a rack in the center of the oven and preheat the oven to 350 degrees F. Lightly mist a 13- by 9-inch baking pan with vegetable oil spray. Set the pan aside.
  • Place the cake mix, cherry pie filling, eggs, and almond extract in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look thick and well blended. Pour the batter into the prepared pan, smoothing the top with the rubber spatula. Place the pan in the oven.
  • Bake the cake until it springs back when lightly pressed with your finger and just starts to pull away from the sides of the pan, 30 to 35 minutes. Remove the pan from the oven and place it on a wire rack while you prepare the glaze.
  • For the glaze, place the sugar, butter, and milk in a small saucepan over medium-low heat and cook, stirring constantly, until the mixture comes to a boil. Boil, stirring constantly, for 1 minute. Remove the pan from the heat and stir in the chocolate chips. When the chips have melted and the glaze is smooth, pour it over the warm cake so it covers the entire surface. The glaze will be thin but will firm up. Cool the cake for 20 minutes before cutting into squares and serving.
  • Store this cake, covered in aluminum foil, at room temperature for up to 5 days or in the refrigerator for up to 1 week. Or freeze the cake, wrapped in foil, for up to 6months. Thaw the cake overnight on the counter before serving.

CHOCOLATE-COVERED-CHERRY DUMP CAKE



Chocolate-Covered-Cherry Dump Cake image

My mother-in-law loves chocolate-covered cherries, and I used to make this chocolate cherry dump cake every year for her birthday. Now we've moved away, but I make this for my kids on her birthday and they still feel near her. -Angela Lively, Conroe, Texas

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 15 servings.

Number Of Ingredients 6

1 can (21 ounces) cherry pie filling
1/2 cup semisweet chocolate chips
2 teaspoons almond extract
1 package chocolate cake mix (regular size)
3/4 cup pecan halves
1 cup unsalted butter, melted

Steps:

  • Preheat oven to 350°. Mix pie filling, chocolate chips and extract; spread into a greased 13x9-in. baking dish. Sprinkle with cake mix and pecans; drizzle with melted butter., Bake until top is set and filling is bubbly, 35-40 minutes. Serve warm.

Nutrition Facts : Calories 331 calories, Fat 20g fat (10g saturated fat), Cholesterol 33mg cholesterol, Sodium 197mg sodium, Carbohydrate 38g carbohydrate (15g sugars, Fiber 2g fiber), Protein 2g protein.

CHOCOLATE DIPPED CHERRY CAKE



Chocolate dipped cherry cake image

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

150g good quality milk chocolate
175g self-raising flour
1 tsp baking powder
140g golden caster sugar
140g very soft, slightly salted butter
3 large eggs
3 tbsp milk
1 medium banana , mashed
200g white chocolate
400g cherries
150ml crème fraîche
2 tbsp kirsch (optional)

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

CHOCOLATE-COVERED CHERRY PUDDING CAKE



Chocolate-Covered Cherry Pudding Cake image

Growing up, I remember my grandfather cherishing the chocolate-covered cherries we'd bring him for Christmas. He passed away this past year, and I came up with this rich recipe in his honor. It's delicious served with whipped topping. -Meredith Coe, Charlottesville, Virginia

Provided by Taste of Home

Categories     Desserts

Time 2h20m

Yield 8 servings.

Number Of Ingredients 19

1/2 cup reduced-fat sour cream
2 tablespoons canola oil
1 tablespoon butter, melted
2 teaspoons vanilla extract
1 cup all-purpose flour
1/4 cup sugar
1/4 cup packed brown sugar
3 tablespoons baking cocoa
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1 cup fresh or frozen pitted dark sweet cherries, thawed
1 cup fresh or frozen pitted tart cherries, thawed
1/3 cup 60% cacao bittersweet chocolate baking chips
PUDDING:
1/2 cup packed brown sugar
2 tablespoons baking cocoa
1-1/4 cups hot water
Confectioners' sugar, optional

Steps:

  • In a large bowl, beat the sour cream, oil, butter and vanilla until blended. Combine the flour, sugars, cocoa, baking powder, cinnamon and salt. Add to sour cream mixture just until combined. Stir in cherries and chips. Pour into a 3-qt. slow cooker coated with cooking spray., In a small bowl, combine brown sugar and cocoa. Stir in hot water until blended. Pour over the batter (do not stir). Cover and cook on high for 2 to 2-1/2 hours or until set. Let stand for 15 minutes. If desired, dust servings with confectioners' sugar.

Nutrition Facts : Calories 291 calories, Fat 9g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 167mg sodium, Carbohydrate 51g carbohydrate (35g sugars, Fiber 2g fiber), Protein 4g protein.

CHOCOLATE COVERED CHERRIES



Chocolate Covered Cherries image

Easy, delicious cherries. Just like you buy in the box! It's best to let the candies ripen for 1 to 2 weeks.

Provided by Meredith

Categories     Desserts     Fruit Dessert Recipes     Cherry Dessert Recipes

Time 1h

Yield 60

Number Of Ingredients 5

60 maraschino cherries with stems
3 tablespoons butter, softened
3 tablespoons corn syrup
2 cups sifted confectioners' sugar
1 pound chocolate confectioners' coating

Steps:

  • Drain cherries and set on paper towels to dry.
  • In a medium bowl, combine butter and corn syrup until smooth. Stir in confectioners' sugar and knead to form a dough. Chill to stiffen if necessary. Wrap each cherry in about 1 teaspoon of dough. Chill until firm.
  • Melt confectioners' coating in a heavy saucepan over low heat. Dip each cherry in by its stem, and place on waxed paper lined sheets. Chill until completely set. Store in an airtight container in a cool place. Best after 1 or 2 weeks.

Nutrition Facts : Calories 68.2 calories, Carbohydrate 10.5 g, Cholesterol 1.5 mg, Fat 3.6 g, Fiber 0.3 g, Protein 0.6 g, SaturatedFat 2.1 g, Sodium 5.1 mg, Sugar 4.5 g

CHOCOLATE COVERED CHERRY CAKE



Chocolate Covered Cherry Cake image

This is the most moist cake I have ever tasted. The cake has only 4 ingredients from the Cake Mix Doctor (with a little bit of personal tweaking). Yummy! I have used several different types of chocolate cake mix and both sugar-free and regular cherry pie filling with excellent results. Store cake covered in aluminum foil at room temperature for up to 5 days. Better if served at room temperature. Can be frozen by wrapping in foil for up to 6 months,

Provided by NC Griller

Categories     < 60 Mins

Time 45m

Yield 1 cake, 20 serving(s)

Number Of Ingredients 7

1 (18 1/4 ounce) package devil's food cake mix
1 (21 ounce) can sugar-free cherry pie filling
2 large eggs
1 teaspoon almond extract
1 cup sugar
1/3 cup whole milk
1 cup 60% cocoa chocolate chips

Steps:

  • Preheat oven to 350 degrees.
  • Prepare a 13x9-inch baking pan by lightly spraying.
  • Place cake mix, cherry pie filling, eggs and almond extract in a large mixing bowl.
  • Blend with an electric mixer on low speed for 1 minute. Scape down the bowl several times to incorporate all the mix.
  • Increase mixer speed to medium and beat 2 minutes more.
  • Pour the batter into the prepared pan, smoothing the top with a rubber spatula.
  • Place in oven.
  • Cake is ready when a toothpick comes out clean and it starts to pull away from the sides.
  • Cool on wire rack
  • For the glaze, when the cake is removed from the oven, place sugar, butter and milk in a small saucepan over medium-low heat and cook, stirring constantly, until the mixture comes to a boil.
  • Boil, while stirring, for 1 minute.
  • Remove the pan from the heat and stir in the chocolate chips. When the chips have melted and the glaze is smooth, pour it over the warm cake.
  • Cool the cake for 20 minutes more before cutting it into squares and serving.

Nutrition Facts : Calories 200.1, Fat 7.2, SaturatedFat 2.6, Cholesterol 21.6, Sodium 223, Carbohydrate 34.4, Fiber 1.1, Sugar 24.8, Protein 2.6

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