Chocolate Cherry Cake Recipe
Chocolate cherry cake is a moist and decadent chocolate cake filled with sweet cherry pie filling. Top this cherry chocolate cake with chocolate icing and more cherries for a quick and easy to make cake that’s perfect for gatherings and celebrations.
Equipment
- 1 sheet parchment paper
- 1 9 x 13 inch (23 x 33 cm) cake pan
- 1 whisk and flexible spatula or spoon
Ingredients
Chocolate Cherry Cake
- 1 15.25 oz. chocolate cake mix
- 3 large eggs, room temperature
- ½ cup (120 g) sour cream, room temperature
- 1 teaspoon almond extract
- 1 21 oz. canned cherry pie filling
- 1 cup mini chocolate chips, optional
Chocolate Icing
- 3 oz. chocolate chips
- 3 tablespoons unsalted butter
- 1½ - 2 cups (180 - 240 g) powdered sugar
- 1 teaspoon vanilla extract
- 3 - 4 tablespoons (45 - 60 ml) warm milk
Instructions
- Preheat the oven to 350 F (177 C). Lightly grease and line the bottom and long sides of a 9 x 13 inch cake pan with parchment paper.
- In a large mixing bowl, whisk the eggs, sour cream, almond extract and chocolate cake mix until well combined. Stir in the cherry pie filling and chocolate chips.If you would like, reserve up to ½ cup cherry pie filling to top pieces of the cake. Alternatively, top the cake with another can of cherry pie filling or use fresh cherries.1 15.25 oz. chocolate cake mix, 3 large eggs, room temperature, ½ cup (120 g) sour cream, room temperature, 1 teaspoon almond extract , 1 21 oz. canned cherry pie filling, 1 cup mini chocolate chips, optional
- Pour the chocolate and cherry cake into the prepared cake pan. Bake for 30 - 35 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
- Cool the cake in the cake pan for 1 hour. Remove the cake from the pan, remove the parchment paper and return the cooled cake to the pan or to a serving platter.
- Make the chocolate icing by melting chocolate chips and butter in a microwave safe bowl for 30 - 45 seconds, stirring in between round of heating. Once the chocolate is smooth, melted and well combined with the butter, mix in the powdered sugar, vanilla and warm milk as needed to achieve your preferred texture of the icing.3 oz. chocolate chips, 3 tablespoons unsalted butter, 1½ - 2 cups (180 - 240 g) powdered sugar, 1 teaspoon vanilla extract , 3 - 4 tablespoons (45 - 60 ml) warm milk
- Once the cake is cooled and the icing is made, quickly smooth the chocolate icing across the top of the cooled cake. Slice the cake, top with more cherries if you like and enjoy.
Notes
Store: Transfer the cake to an airtight container at in the fridge for up to 5 days.
Chocolate Cherry Bundt Cake: Generously grease a 10 -inch (12 cup capacity) bundt pan. Prepare the cake according to the recipe directions. Bake the bundt cake at 350 F (177 C) for about 40 -45 minutes. Top with the icing or simple chocolate ganache.
Cherry Chocolate Cupcakes: Prepare the cake batter according to the recipe directions. Portion into cupcake liners and bake about 18 - 25 minutes. Top with chocolate buttercream, cream cheese frosting or chocolate icing.
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