This chocolate cherry cake recipe brings back a lot of memories for me. I remember the first time I tried it back in the 80's and how moist and flavorful it was. It has always been one of my favorite cakes. However, it's been years since I made it.
That changed this week as I was cleaning out some old cookbooks, I came across this recipe and I knew it was too good not to share. So, I got busy in the kitchen and voila...Chocolate Cherry Cake!
The original chocolate cherry cake recipe I had called for it to be baked in a sheet pan. I decided to gussy it up a bit and bake it in a bundt pan.
Baking this chocolate cherry cake recipe in a bundt pan takes this cake to a whole new level. I love bundt cakes! Some of my favorite bundt cakes are this amazing Easy Strawberry Bundt Cake made with real strawberries and this White Chocolate Bundt Cake. There's just something about bundt cakes...am I right?
How to make Chocolate Cherry Cake
It's the cherry pie filling that makes this cake so amazing. Thanks to cherry pie filling this chocolate cherry cake doesn't have any added butter or oil. So that makes it a little lighter on calories. Always a win in my book.
But, the chocolate cake mix with cherry pie filling does other magical things too! This chocolate cherry cake comes out incredibly moist despite there is not a drop of oil or butter added to it. That's because of the cherry pie filling. It also does not taste like it was made with a boxed chocolate cake mix.
Ingredients:
You only need 4 ingredients to make this easy chocolate cherry cake recipe:
Blend everything up with an electric mixer. (It's ok if you break up the cherries in the process.) The batter will be thick like brownie batter.
I topped this chocolate cherry cake with an easy to make chocolate ganache (see recipe card for instructions), some whipped topping, and a few maraschino cherries. TIP: Blot the cherries off with a paper towel before adding to the cake to keep their juices from bleeding onto the whipped topping. This Chocolate Cherry Cake is also awesome just dusted with some powdered sugar, if you prefer.
Wouldn't this chocolate cherry cake make a great addition to your next celebration? And, with Valentine's Day fast approaching, I think it makes the perfect celebration cake to share with your special someone! It's so easy to make, yet so impressive to serve!
More cakes baked in a bundt pan to love:
- Chocolate cake mix (can be Devil's Food or any chocolate cake mix flavor)
- cherry pie filling
- eggs
- almond extract
Blend everything up with an electric mixer. (It's ok if you break up the cherries in the process.) The batter will be thick like brownie batter.
I topped this chocolate cherry cake with an easy to make chocolate ganache (see recipe card for instructions), some whipped topping, and a few maraschino cherries. TIP: Blot the cherries off with a paper towel before adding to the cake to keep their juices from bleeding onto the whipped topping. This Chocolate Cherry Cake is also awesome just dusted with some powdered sugar, if you prefer.
Wouldn't this chocolate cherry cake make a great addition to your next celebration? And, with Valentine's Day fast approaching, I think it makes the perfect celebration cake to share with your special someone! It's so easy to make, yet so impressive to serve!
Yield: 16 servings
Chocolate Cherry Cake
Prep time: 10 MinCook time: 40 MinTotal time: 50 Min
Chocolate cake mix is combined with cherry pie filling, eggs, and almond extract for a moist and flavorful chocolate cherry cake without any added oil! Can be made as a bundt cake, sheet cake or cupcakes!
Ingredients
For cake:
- 1 - 16 oz. box Devil's Food or Chocolate Fudge Cake mix
- 1 - 21 oz. can of cherry pie filling
- 2 tsp. almond extract
- 2 large eggs
For Topping:
- 1 cup heavy cream
- 1 cup chopped good dark chocolate
- maraschino cherries, for garnish, optional
- whipped topping, for garnish, optional
Instructions
- Preheat oven to 350 degrees F. Spray non-stick surfaced 10 cup bundt pan with cooking spray. Set aside.
- In large bowl, combine all cake ingredients with an electric mixer. Batter will be stiff.
- Scrape batter into the prepared bundt pan and level off with spatula.
- Bake in oven for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. Cool in pan for 10- 15 minutes, then invert onto serving plate and cool completely.
- While cake is cooling, make ganache topping by heating the heavy cream until hot but not boiling. Take off heat and add in chocolate. Stir until chocolate melts into cream. Set in refrigerator to cool and thicken, stirring occasionally.
- When cake is completely cool, and ganache has thickened enough that it will cling to cake, drizzle the top of the cake with the thick ganache.
- Garnish with whipped topping and maraschino cherries, if desired.
Notes
If making sheet cake or cupcakes, bake time may need to be adjusted. 9 x 13 inch pan = approx. 30 to 35 minutescupcakes = approx. 20 to 30 minutesNutrition information is an estimate and for cake ONLY, not the ganache and optional toppings.
Nutrition Facts
Calories
214.45Fat (grams)
13.02 gSat. Fat (grams)
6.82 gCholesterol (grams)
40.4 mgCarbs (grams)
22.21 gFiber (grams)
1.68 gSugar (grams)
9.1 gNet carbs
20.53 gProtein (grams)
3.03 gSodium (milligrams)
143.11 mgCopyright © 2019 Renee's Kitchen Adventures
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More cakes baked in a bundt pan to love:
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You forgot about the cherry pie filling. Does it go in with the other cake ingredients or does it get folded into the cake batter?
ReplyDeleteYes, the pie filling is part of the cake ingredients and it goes in with the other cake ingredients. Thanks!
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