Chocolate Cherry Cake Recipe
Indulge your sweet tooth with this delightful Chocolate Cherry Cake Recipe. This luscious cake combines rich chocolate flavors with the irresistible sweetness of cherry pie filling, creating a dessert that is both moist and decadent. The aroma of the cake baking in the oven will fill your kitchen with a warm, inviting scent, making it hard to resist until it’s time to dig in. Perfect for celebrations, family gatherings, or a cozy evening at home, this cake offers a wonderful balance of textures—from the fluffy chocolate cake to the juicy cherries and creamy chocolate icing. Let’s dive into this charming dessert that will satisfy all chocolate lovers!
Ingredients
- 1 (15.25 oz) chocolate cake mix: The foundation of our cake, giving it a rich chocolatey depth.
- 3 large eggs, room temperature: Essential for binding the ingredients and adding moisture.
- ½ cup (120 g) sour cream, room temperature: Adds tenderness and a slight tang to balance the sweetness.
- 1 teaspoon almond extract: Infuses a lovely nutty flavor that complements the chocolate and cherry.
- 1 (21 oz) can cherry pie filling: Provides the fruity sweetness and juicy texture in the cake.
- 1 cup mini chocolate chips (optional): Adds extra bursts of chocolate flavor and texture.
- 3 oz chocolate chips: For the icing, melts beautifully to create a glossy finish.
- 3 tablespoons unsalted butter: Adds richness to the icing.
- 1½ – 2 cups (180 – 240 g) powdered sugar: Sweetens the icing to your desired taste and texture.
- 1 teaspoon vanilla extract: Enhances the overall flavor profile of the icing.
- 3 – 4 tablespoons (45 – 60 ml) warm milk: Helps achieve the perfect consistency for the icing.
Step-by-Step Instructions
-
Preheat your oven to 350°F (177°C) and lightly grease and line the bottom and long sides of a 9 x 13 inch cake pan with parchment paper for easy removal.
-
In a large mixing bowl, whisk together the eggs, sour cream, almond extract, and chocolate cake mix until well combined to create a smooth batter.
-
Gently stir in the cherry pie filling and mini chocolate chips, reserving some cherry filling to use as a topping if desired.
-
Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
-
Allow the cake to cool in the pan for 1 hour. Once cooled, carefully remove the cake from the pan and peel off the parchment paper.
-
For the icing, melt the chocolate chips and butter in a microwave-safe bowl. Stir in the powdered sugar, vanilla extract, and warm milk until you achieve your desired consistency.
-
Spread the icing over the cooled cake and cut into slices. Optionally, top with additional cherries for a beautiful presentation.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Total Time: 1 hour 50 minutes
- Servings: 12
- Calories (approximate): 350 per slice
Tips, Storage & Variations
- Tips: Ensure your eggs and sour cream are at room temperature for a smooth batter. Be careful not to overmix after adding the cherry filling.
- Storage: Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week.
- Freezing: Wrap individual slices in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw in the refrigerator when ready to enjoy.
- Variations: For a different flavor twist, try adding a teaspoon of instant coffee granules to the batter to enhance the chocolate flavor.
FAQ Section
1. Can I make the cake ahead of time?
Yes, you can bake and store the cake a day in advance. Just keep it in an airtight container.
2. How do I ensure my cake is moist?
Make sure not to overbake and keep your sour cream at room temperature for better moisture retention.
3. Can I use fresh cherries instead of cherry pie filling?
Yes, fresh cherries can be used, but you may need to add sugar and a thickener if you want a similar consistency.
4. What can I substitute for almond extract?
You can use vanilla extract or omit it entirely if you prefer a simpler flavor.
5. Is it possible to make this cake gluten-free?
Use a gluten-free chocolate cake mix as a substitute for the traditional cake mix.
6. How can I make the icing thicker?
Add more powdered sugar incrementally until you reach your desired thickness.
People Also Ask
1. What occasions is this cake good for?
This cake is perfect for birthdays, holidays, and any family gatherings.
2. How do I prevent the cake from sticking to the pan?
Greasing and lining the pan with parchment paper are effective ways to prevent sticking.
3. Can this cake be served warm?
Yes, serving the cake warm adds to its indulgence, especially with ice cream.
4. How long does it take to cool the cake?
Let the cake cool in the pan for about 1 hour before transferring it to cool completely.
5. Can I double the recipe?
Yes, you can double the ingredients for a larger batch and use a bigger cake pan.
6. Which toppings pair well with this cake?
Whipped cream, vanilla ice cream, or additional fresh cherries make lovely toppings.
Conclusion
This Chocolate Cherry Cake is a wonderful dessert that balances rich chocolate flavors with sweet cherries, making it an irresistible treat for any occasion. We hope you try this delicious recipe and share it with your loved ones. Happy baking, and may your kitchen be filled with sweetness and joy!
Chocolate Cherry Cake
Ingredients
Method
- Preheat your oven to 350°F (177°C) and lightly grease and line the bottom and long sides of a 9 x 13 inch cake pan with parchment paper for easy removal.
- In a large mixing bowl, whisk together the eggs, sour cream, almond extract, and chocolate cake mix until well combined to create a smooth batter.
- Gently stir in the cherry pie filling and mini chocolate chips, reserving some cherry filling to use as a topping if desired.
- Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Allow the cake to cool in the pan for 1 hour. Once cooled, carefully remove the cake from the pan and peel off the parchment paper.
- For the icing, melt the chocolate chips and butter in a microwave-safe bowl. Stir in the powdered sugar, vanilla extract, and warm milk until you achieve your desired consistency.
- Spread the icing over the cooled cake and cut into slices. Optionally, top with additional cherries for a beautiful presentation.
