Ah, chocolate cherry cake. The mere thought of it sends shivers of delight down my spine. There’s something undeniably magical about the rich, velvety chocolate mingling with the sweet tang of cherries. It’s a symphony of flavors that dances on your taste buds. And when it’s done right, oh boy, it’s a cake that dreams are made of. So, let’s dive into the world of chocolate cherry cake, shall we?
Chocolate Cherry Cake
Ingredients
- 1 Package fudge cake mix
- 1 can Cherry fruit filling
- 1 Tsp Almond extract
- 2 Eggs
- 1 Cup Sugar
- 5 Tbsp Butter
- 1/3 Cup Milk
- 6 Oz Semi-sweet chocolate morsels or chips
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour a 13x9 inch baking pan or use Baker's Joy for convenience.
Mix the Cake Batter
- Beat 2 eggs in a bowl.
- Add 1 tsp almond extract to the beaten eggs.
- Add the can of cherry fruit filling to the egg mixture and stir.
- Gradually add the package of fudge cake mix and mix by hand until fully combined. Ensure there are no dry spots of cake mix.
Bake the Cake
- Pour the batter into the prepared baking pan.
- Spread the batter evenly using an offset spatula or the back of a spoon.
- Bake in the preheated oven for 25-30 minutes, checking for doneness at 25 minutes with a toothpick (it should come out clean)
- Let the cake cool in the pan on a wire rack.
Prepare the Frosting
- In a saucepan, combine 1 cup sugar, 5 tbsp butter, and 1/3 cup milk.
- Bring the mixture to a boil over medium to medium-high heat.
- Once boiling, stir constantly for 1 minute.
- Remove from heat and immediately add the chocolate chips.
- Stir until the chocolate chips are melted and the mixture is smooth.
Frost the Cake
- Pour the hot frosting over the cooling cake. It doesn't matter if the cake is still warm.
- Spread the frosting evenly over the cake.
- Allow the frosting to set as the cake cools.
Video
Notes
- Use Baker's Joy or nonstick spray for easy pan release.
- Mix the cake batter by hand to preserve cherry chunks.
- Check the cake for doneness at 25 minutes.
- Stir the frosting constantly to prevent burning.
- Allow the frosting to cool slightly before spreading for easier handling.
- The frosting recipe can be replaced with your favorite chocolate frosting.
- The cake is delicious even without frosting.
How to Melt Chocolate Properly
Now I wish to discuss about melting the chocolate. It seems simple, right? Just heat it up. Imagine my dismay when chocolate turned into this gunk, which clung to the beaters and mixing bowls and formed lumps! Here’s how to do it correctly:Here’s how to do it correctly:
Double Boiler Method
- Add approximately one inch of water to a pot on the stove and turn the heat up to a low boil.
- Put another bowl on the steamer; do not let the base of this bowl come into contact with the water at the bottom of the steamer.
- pour the chocolate into the bowl on top of the nuts and gently mix it around until it has melted and become smooth.
Microwave Method
- Put your chocolate in a bowl that is safe to heat in a microwave.
- Microwave at 50 percent of full power for a half a minute then to stir.
- Melt for 15 minutes on the stove, stirring each time the advert is repeated until they are fully melted.
Tips for Making Moist Chocolate Cherry Cake
Achieving a moist cake is an art, and here are a few tips to ensure your chocolate cherry cake is irresistibly moist and fudgy:
Use Quality Ingredients
- Always use high-quality cocoa powder and chocolate.
- Fresh, ripe cherries add the best flavor and texture.
Don’t Overmix
- Overmixing the batter can lead to a dense, tough cake. Mix just until the ingredients are combined.
Proper Baking Time
- Keep an eye on your cake as it bakes. Overbaking will dry it out. A toothpick inserted in the center should come out with a few moist crumbs.
Add Moisture
- Ingredients like oil and whole milk add moisture to the cake. You can also try adding a spoonful of sour cream or yogurt.
Variations of Chocolate Cherry Cake
Some of the chocolate cherry cake variations.
So, after you have tried the normal chocolate cherry cake, it is time to have a little fun, is it not? Here are a few ideas:
Black Forest Cake
Chocolate cherry cake should be filled with whipped cream and additional cherries before the second layer of cake is applied. Cover with chocolate shavings for extra zing on the baking’s final garnish.
Cherry Chocolate Bundt Cake
Pour your batter into a bundt pan and served with a cherry glaze or chocolate ganache on the side.
Vegan Chocolate Cherry Cake
Replace eggs with flaxseed meal; you can also use almond milk and coconut oil to make it vegan if you so desire.
If by some miracle you have leftovers, here’s how to keep your cake fresh and delicious:
How to Preserve Chocolate Cherry Cake
If by some miracle you have leftovers, here’s how to keep your cake fresh and delicious:
Room Temperature
Store in an airtight container for up to 3 days.
Refrigerator
Keep the cake in an airtight container in the fridge for up to a week. Let it come to room temperature before serving for the best texture.
Freezer
Wrap individual slices in plastic wrap and place them in a freezer bag. Freeze for up to 3 months. Thaw in the refrigerator or at room temperature.
FAQ
Can I use frozen cherries?
Absolutely! Just thaw and drain them before folding into the batter.
What if I don’t have a double boiler?
No problem! Use a heatproof bowl over a pot of simmering water, ensuring the bowl doesn’t touch the water.
Can I make this cake gluten-free?
Yes, simply substitute the all-purpose flour with a gluten-free flour blend.
How can I make the cake more chocolatey?
Add chocolate chips to the batter or drizzle melted chocolate on top for an extra chocolatey kick.
There you have it, friends – the ultimate guide to making the best, most moist chocolate cherry cake ever. Happy baking, and may your kitchen be filled with the irresistible scent of chocolate and cherries!
