Double Chocolate Cherry Cake Recipes

DOUBLE CHOCOLATE-CHERRY TORTE

Steps:

• Heat oven to 400°F. Spray 9-inch springform pan with cooking spray. In 3-quart saucepan, melt semisweet chocolate and butter over medium-low heat, stirring constantly, until smooth. Cool 30 minutes.
• In medium bowl, beat eggs with electric mixer on high speed about 5 minutes or until about triple in volume. Using rubber spatula, fold eggs into cooled chocolate mixture. Pour into springform pan.
• Bake 15 to 20 minutes or until edge is set but center is still soft and jiggles slightly when moved. Cool completely in pan, about 1 hour 30 minutes. Then cover and refrigerate 1 hour 30 minutes.
• In medium microwavable bowl, place white chocolate and 2 tablespoons of the whipping cream. Microwave uncovered on High 20 to 40 seconds, stirring after 20 seconds, until chocolate is melted. Stir until well blended. In medium bowl, beat cream cheese on medium speed until smooth. Gradually beat in white chocolate mixture until smooth. Add 1 cup of the pie filling; beat on medium speed until well blended and cherries are broken up.
• In chilled medium bowl, beat remaining whipping cream and almond extract on high speed until stiff peaks form. Fold in cherry-chocolate mixture until well blended. Spread over semisweet chocolate layer. Refrigerate at least 2 hours but no longer than 48 hours.
• In small bowl, stir remaining pie filling and liqueur until well blended. Remove side of pan. Cut torte into wedges; place on individual dessert plates. Top individual servings with cherry sauce.

DOUBLE CHOCOLATE CAKE I

Steps:

• Sift the flour, sugar, baking powder, soda, and salt together into a large bowl.
• Add the butter or margarine, milk, and vanilla to the dry ingredients in the bowl. Beat for 300 strokes, or for approximately 2 minutes at low speed with an electric mixer.
• Add the eggs, melted chocolate, and red food coloring to the batter. Beat an additional 300 strokes or 2 minutes at low speed.
• Pour into two greased and floured 8 inch layer pans. Bake at 375 degrees F (190 degrees C) for 30 to 35 minutes, or until done.

3-INGREDIENT CHOCOLATE CHERRY DUMP CAKE

Steps:

• 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.

DOUBLE CHOCOLATE CHERRY DUMP CAKE

Steps:

• Mix all cake ingredients together with a spoon and bake in 9x13 greased pan for 35-40 minutes at 350 degrees.
• When cake is semi-cool (doesn't have to be completely cool, just warm), boil the topping ingredients for one minute, stirring constantly, then pour over the cake.

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 DUMP CAKE

Steps:

• Put the butter in a 9-by-13-inch baking dish and place it in the oven while it preheats. Preheat the oven to 350 degrees F.
• When the butter is melted, remove the baking dish from the oven and add the cake mix. Stir to combine. Pour the cherry pie filling on top and spread it out evenly. Bake until the cake is set, about 1 hour. Let cool 20 minutes. Top with toasted almonds. Serve with whipped cream.

CHOCOLATE-COVERED-CHERRY DUMP CAKE

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.

CHOCOLATE-CHERRY DUMP CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place cherry pie filling, cake mix, eggs, and almond extract in a large bowl and mix by hand. Pour into a greased and floured 9-inch square pan.
• Bake in the preheated oven until a toothpick inserted into the cake comes out clean, 35 to 40 minutes.
• Cool cake on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely, at least 30 minutes. Frost with chocolate frosting.

DOUBLE CHOCOLATE CHERRY TORTE

Steps:

• Preheat oven to 325° F. and butter and flour a 9-inch springform pan, knocking out excess flour.
• In a bowl stir together cherries, 1/4 cup sugar, and kirsch and macerate 15 minutes.
• Cut butter into pieces and separate eggs. Coarsely chop bittersweet chocolate and in a double boiler or a metal bowl set over a saucepan of barely simmering water melt chocolate with butter, stirring occasionally. Remove top of double boiler or bowl from heat and cool mixture slightly. Stir in yolks, flour, and salt until combined well. Gently stir in cherries and chocolate chips until just combined.
• In a bowl with an electric mixer beat whites until they hold soft peaks and gradually add remaining 1/2 cup sugar, beating until whites just hold stiff glossy peaks. Stir half of whites into chocolate mixture to lighten and fold in remaining whites gently but thoroughly. Pour batter into pan and smooth top. Bake torte in middle of oven 50 minutes to 1 hour, or until a tester comes out with crumbs adhering.
• Cool torte in pan on a rack (top will fall slightly and crack). Run a thin knife around edge of torte and remove side of pan. Torte may be made 1 day ahead and kept, loosely covered with plastic wrap, at cool room temperature.
• Serve torte with whipped cream.

CHOCOLATE CHERRY LAYER CAKE

Steps:

• Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper., In a large bowl, combine cake mix, cinnamon, yogurt, eggs, milk and vanilla. Beat on low speed 30 seconds. Beat on medium 2 minutes. Transfer to prepared pans., Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely. , Place 1 cake layer on a serving platter. Spread 1-3/4 cups whipped topping in a circle 1-1/2 in. wide around outer top edge of cake. Fill in center with 1 cup cherry pie filling. Top with remaining cake layer., Remove and discard 1/3 cup thickened cherry sauce from pie filling. Using some of the cherries, outline a star shape on top of cake; fill in center with remaining pie filling. Spread or pipe 1-3/4 cups whipped topping around the star. If desired, pipe remaining whipped topping around bottom edge of cake. Refrigerate at least 1 hour before serving. Store in the refrigerator.