CHOCOLATE CHERRY CAKE (DAIRY-FREE)
To make a bigger batch, multiply the recipe by 1.5 and use a 13x9-inch pan. You may need to bake the cake a few minutes longer.
Provided by Shiran
Number Of Ingredients 12
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.
CHERRY CHOCOLATE CAKE
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
Steps:
- 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.
Nutrition Facts : Calories 159.2 calories, Carbohydrate 28.6 g, Cholesterol 25.7 mg, Fat 4.6 g, Fiber 0.9 g, Protein 1.9 g, SaturatedFat 2.7 g, Sodium 200.6 mg, Sugar 12.6 g
CHOCOLATE CHERRY CAKE I
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
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
MINI CHOCOLATE-CHERRY BUNDT CAKES
Provided by Ree Drummond Bio & Top Recipes
Categories dessert
Time 1h25m
Yield 6 cakes
Number Of Ingredients 14
Steps:
- For the cakes: Preheat the oven to 350 degrees F.
- Chop 6 of the maraschino cherries and toss with a small amount of flour to coat in a small bowl. Set aside.
- In a large bowl, stir together the flour, sugar and salt and set aside. In another bowl, mix the buttermilk, cherry syrup, baking soda, vanilla and egg with a fork and set aside.
- Bring 1 cup water to a boil in a small pan. Meanwhile, in a medium saucepan, melt the butter over medium heat; add the cocoa and whisk to combine. Add the boiling water to the cocoa mixture and allow to bubble for a moment, then turn off the heat.
- Pour the cocoa mixture into the flour mixture. Stir together for a moment to cool the chocolate, then pour in the egg mixture. Mix in the flour-coated cherries.
- Divide the batter among the cavities of a 6-cavity nonstick mini Bundt pan and bake until an inserted cake tester comes out clean, 20 to 25 minutes. Let the cakes cool in the pan briefly before removing them to a cooling rack placed over a baking sheet.
- For the chocolate ganache: Heat the cream in a small saucepan until very hot, then add the vanilla. Pour the hot cream over the chocolate in a heatproof bowl; stir completely to melt the chocolate.
- Pour the ganache over the cakes. Chop the remaining 6 cherries and sprinkle them over the top. Allow the ganache to set before serving.
LITTLE CHOCOLATE CAKE
A small chocolate cake can be just as good as a large one. Plus, none of it goes to waste. Husband Loren and I love its terrific from-scratch taste and rich chocolate frosting.-Paula Anderson, Springfield, Illinois
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 4 servings.
Number Of Ingredients 19
Steps:
- In a bowl, combine chocolate and water; stir until blended. Cool. Add the sugar, shortening, egg and vanilla; mix well. Combine the flour, baking soda and salt; gradually add to the chocolate mixture alternately with buttermilk. Pour into a greased 8-in. square baking dish. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool completely. , For frosting, combine the first six ingredients in a saucepan; bring to a boil. Boil for 1-1/2 minutes; remove from the heat. Set pan into a large pan of ice water. Beat for 1 minute. Add butter and vanilla. Beat 10 minutes longer or until frosting achieves spreading consistency. Frost cake.
Nutrition Facts : Calories 945 calories, Fat 34g fat (14g saturated fat), Cholesterol 73mg cholesterol, Sodium 701mg sodium, Carbohydrate 159g carbohydrate (126g sugars, Fiber 3g fiber), Protein 7g protein.
MOLTEN CHOCOLATE CHERRY CAKES
Cinnamon-spiced cherries make these gooey chocolate cakes even more irresistible. Refrigerate the extra sauce and drizzle it over ice cream later in the week.-Ki Russell, Greeley, Colorado
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Cut cherries in half; place cherries and their juices in a large saucepan. Add 1/2 cup sugar, cherry brandy and cinnamon. Bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. Remove from heat. Using a slotted spoon, remove 1/4 cup cherries; chop and set aside., In a double boiler or metal bowl over hot water, melt butter and chocolates; stir until smooth. In a large bowl, beat the eggs, egg yolks and remaining sugar until thick and lemon-colored. Beat in cocoa and flour until well blended. Gradually beat in chocolate mixture. Fold in chopped cherries., Transfer to 6 greased 6-oz. ramekins or custard cups. Place ramekins on a baking sheet. Bake until a thermometer inserted in the center reads 160° and sides of cakes are set, 15-17 minutes., Remove from oven and let stand 1 minute. Run a knife around edges of ramekins; invert onto dessert plates. Dust with confectioners' sugar. Serve immediately with warm cherry sauce.
Nutrition Facts : Calories 616 calories, Fat 41g fat (22g saturated fat), Cholesterol 371mg cholesterol, Sodium 205mg sodium, Carbohydrate 58g carbohydrate (49g sugars, Fiber 5g fiber), Protein 10g protein.
LITTLE CHOCOLATE CHERRY CAKES
Categories Liqueur Chocolate Dessert Bake Cherry Winter Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 little cakes
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. and generously butter six 1/2-cup muffin tins.
- In a small saucepan simmer cherries in liqueur, stirring, until all liquid is evaporated and let cool.
- In a double boiler or in a metal bowl set over a pan of barely simmering water melt chocolate and butter, stirring until smooth. Remove top of double boiler or bowl from heat and whisk in granulated sugar and vanilla. Whisk in eggs, 1 at a time, whisking well after each addition. Add flour and salt, stirring until just combined, and fold in cherries.
- Divide batter among muffin tins and bake in middle of oven about 20 minutes, or until a tester comes out with crumbs adhering to it. Turn cakes out onto a rack and cool. Cakes keep at room temperature in an airtight container 4 days.
- Cut out a 1 1/4-inch paper heart and center on a cake. Sift confectioners' sugar over cake and carefully remove heart. Sift sugar over remaining cakes in same manner.
CHOCOLATE-COVERED CHERRY CAKE
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.
GRANNY'S CHOCOLATE CHERRY CAKE
I don't know where Granny got this recipe, but boy oh boy is it good. I have to say that it doesn't look pretty; it looks like a very homemade chocolate cake. But served warm, your family will go back for seconds and thirds.
Provided by Lesli MomOf2
Categories Dessert
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 951.8, Fat 31.1, SaturatedFat 6.5, Cholesterol 72.6, Sodium 929.1, Carbohydrate 167.8, Fiber 3.5, Sugar 107, Protein 8.7
MOLTEN CHOCOLATE-CHERRY CAKES
These little molten chocolate-cherry cakes are perfect to serve on Valentine's Day for a very special dessert. When you cut into them, chocolate comes "oozing" out, so good! Remember, it is very important to serve these cakes warm from the oven. Be sure to make the dipped cherrries ahead and have them ready.
Provided by Annacia
Categories Dessert
Time 40m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Prepare Chocolate Dipped Cherries:.
- Drain 6 maraschino cherries with stems. Pat dry with paper towels. Place 1/4 cup semi-sweet chocolate chips and 1/2 teaspoon shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl. Microwave at HIGH (100%) 45 seconds. Stir until chips are melted. Dip cherries into chocolate mixture. Place on wax paper-lined tray. Refrigerate until serving time.
- FOR CAKES:.
- Heat oven to 400 degrees F (200 degrees C).
- Grease six 3/4-cup souffle dishes or 6-ounce custard cups.
- Sprinkle inside of each with some of the 1 tablespoon sugar.
- Place dishes in a 9 x 13-inch baking pan or a jelly-roll pan.
- Melt butter in medium saucepan.
- Remove from heat.
- Whisk in cocoa, 1/3 cup sugar, whipping cream and vanilla.
- Whisk in flour just until combined, set aside.
- Beat eggs, egg yolks and remaining 1/3 cup sugar in large bowl on high speed of mixer about 5 minutes or until slightly thickened and lemon-colored.
- Beat in chocolate mixture on medium speed.
- Pour about 1/4 cup into each prepared dish.
- Sprinkle chopped cherries evenly over each.
- Carefully pour remaining chocolate mixture into each dish.
- Bake 13 to 15 minutes or just until top of each cake looks dry. (Do not over bake.).
- Let stand in dishes 3 minutes.
- Loosen sides of each and invert onto serving plates.
- Serve warm topped with whipped cream and a Chocolate Dipped Cherry.
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