Chocolate Covered Cherry Cake Recipes

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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 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-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 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-CHERRY CAKE



Chocolate-Cherry Cake image

Topped with a pompadour of airy whipped cream frosting - which tastes comfortingly of hot cocoa - this cake is reminiscent of Black Forest gâteau but with more chocolaty depth. The cake's dark chocolate flavor is enhanced by Dutch-processed cocoa powder, which produces a much deeper, Oreo-like chocolaty taste than natural unsweetened cocoa powder. A glossy, cherry-red layer of preserves keeps the crumb moist and tender, and a splash of almond extract evokes the aromatic bittersweetness of kirsch or maraschino cherries (cherries are, after all, in the same family as almonds). Don't forget the actual cherries on top; they'll make you happy.

Provided by Eric Kim

Categories     cakes, dessert

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 16

1/2 cup/118 milliliters extra-virgin olive oil, plus more for greasing pan
1 1/4 cups/250 grams granulated sugar
1 cup/128 grams all-purpose flour
1/2 cup/56 grams Dutch-processed cocoa powder
2 teaspoons baking powder
2 large eggs
3/4 cup/180 milliliters whole milk
1 teaspoon pure almond extract
1/2 teaspoon coarse kosher salt or 3/4 teaspoon Diamond Crystal kosher salt
1 cup/305 grams cherry preserves (see Tip)
1/4 cup/50 grams granulated sugar
1/4 cup/28 grams Dutch-processed cocoa powder
Pinch of kosher salt
1/4 cup boiling hot water
2 cups/473 milliliters cold heavy whipping cream
Fresh red cherries, for garnish (optional)

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 COVERED CHERRY SHEET CAKE WITH POUR -OVER GLAZE



Chocolate Covered Cherry Sheet Cake With Pour -Over Glaze image

This is from the Cake Doctor cookbook, adapted from a 1974 Pillsbury bake-off winner. This is different than others posted because it is not in layers and has a glaze poured over while cake is still warm. (The only change I made is reduce the sugar quantity from 1 C to 3/4 C, to make the glaze chocolate-y but not quite as sweet.)

Provided by Mareesme

Categories     Dessert

Time 45m

Yield 1 cake

Number Of Ingredients 8

1 (18 1/4 ounce) package chocolate cake mix (I use devils food)
1 (21 ounce) can cherry pie filling
2 eggs
1 teaspoon almond extract
3/4 cup sugar
1/3 cup butter
1/3 cup milk
1 cup semi-sweet chocolate chips

Steps:

  • Lightly grease a 13 x 9 baking pan or spray with vegetable oil spray. Set pan aside.
  • Preheat oven to 350 dg. with rack in center of oven.
  • Place cake mix, cherry pie filling, eggs and almond extract in a large mixing bowl. Blend at low speed for 1 minute, then stop and scrape down sides of bowl with rubber spatula. Increase the mixer speed to medium and beat 2 minutes more. Batter should look thick and well-blended.
  • Pour batter into prepared pan, smoothing top with spatula, then place in oven. Bake 30-34 minutes, until cake springs back in center when touched. Place on rack while making glaze.
  • Place sugar, butter and milk in a small sauceman over medium-low heat, stirring constantly until mixture comes to a boil. Boil gently for 1 minute, stirring constantly.
  • Remove pan from heat and mix in chocolate chips. After chips have melted and glaze is smooth, pour it over the warm cake so that it covers entire surface. The glaze with be thin, but will firm up. (I speed up the process by chilling cake.).
  • After glaze is set and cake has cooled down, cut into serving size pieces and enjoy!
  • (NOTE: The glaze is very rich. If you are not as much of a chocolate lover as I (huh?) make sure there is only a thin layer covering top of cake.).

Nutrition Facts : Calories 5037.4, Fat 205.8, SaturatedFat 90.6, Cholesterol 596.9, Sodium 5009.7, Carbohydrate 805.5, Fiber 25.9, Sugar 440.9, Protein 55.7

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

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From dinnerthendessert.com


CHOCOLATE COVERED CHERRY MINI CAKES RECIPE - MOM FOODIE
2019-08-06 Preheat oven to 350. Cream the butter, sugar and salt together. Add egg, vanilla & buttermilk. Whisk. Add the baking soda, cocoa & flour. Mix well. Then add the cherry concentrate and mix until well blended. Fold in the chocolate until …
From momfoodie.com


CHOCOLATE CHERRY DUMP CAKE - I AM BAKER
2020-06-22 Preheat oven to 350°F and grease a 12-inch oven-safe skillet. (You could also use a 9x9-inch or 9x13-inch baking dish.) In the prepared skillet or baking dish, add the cherry pie filling and the almond extract. Mix together and spread it evenly over the bottom of the pan. Sprinkle the cake mix over the top, being careful to cover all of the ...
From iambaker.net


BOURBON CHOCOLATE-COVERED CHERRY CAKE - BAKE FROM SCRATCH
Instructions. Preheat oven to 325°F. Spray a 9x5-inch loaf pan with baking spray with flour. For cake: In a small skillet, heat 3 tablespoons bourbon over medium heat until bubbles begin to form. Remove from heat, and add cherries. Let stand for 30 minutes. In a medium microwave-safe bowl, combine chocolate and butter.
From bakefromscratch.com


CHOCOLATE CHERRY DUMP CAKE - 365 DAYS OF BAKING
2022-03-18 Instructions. Preheat oven to 350°F and prepare a 9 x 13-inch baking dish by spraying it with cooking or baking spray. Pour both cans of the cherry pie filling into the prepared dish and spread evenly. Sprinkle the chocolate chips over the cherries. Evenly sprinkle the cake mix over the chocolate chips and cherries.
From 365daysofbakingandmore.com


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