CHERRY CHOCOLATE CAKE
I've had the recipe for this chocolate cherry cake for years-it's a chocolate lover's delight! It's so easy to make, and is perfect for cupcakes and bake sale treats, too. I get many requests for the recipe. -Ann Purchase, Panama City, Florida
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 18 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 350°. In a large bowl, combine the cake mix, eggs and extract until well blended. Stir in one can of pie filling until blended. Transfer to a 13x9-in. baking pan coated with cooking spray. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack. Dust with confectioners' sugar. Top individual servings with remaining pie filling.
Nutrition Facts : Calories 187 calories, Fat 6g fat (1g saturated fat), Cholesterol 35mg cholesterol, Sodium 253mg sodium, Carbohydrate 33g carbohydrate, Fiber 1g fiber), Protein 3g protein.
CHOCOLATE-CHERRY CAKE
Topped with a pompadour of airy whipped cream frosting - which tastes comfortingly of hot cocoa - this cake is reminiscent of Black Forest gâteau but with more chocolaty depth. The cake's dark chocolate flavor is enhanced by Dutch-processed cocoa powder, which produces a much deeper, Oreo-like chocolaty taste than natural unsweetened cocoa powder. A glossy, cherry-red layer of preserves keeps the crumb moist and tender, and a splash of almond extract evokes the aromatic bittersweetness of kirsch or maraschino cherries (cherries are, after all, in the same family as almonds). Don't forget the actual cherries on top; they'll make you happy.
Provided by Eric Kim
Categories cakes, dessert
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Prepare the cake: Heat the oven to 350 degrees. Grease an 8-inch square baking pan with olive oil.
- In a medium bowl, whisk together the sugar, flour, cocoa powder and baking powder until evenly distributed and no lumps remain. To a separate large bowl, add the 1/2 cup oil, eggs, milk, almond extract and salt and whisk until smooth, at least 30 seconds. Gently whisk the dry ingredients into the wet ingredients until the last streak of flour disappears.
- Transfer the batter to the prepared pan and tap gently against the counter to pop excess air bubbles. Bake until a skewer or cake tester inserted in the center comes out clean, 30 to 40 minutes. Let cool completely in the pan.
- Microwave the cherry preserves in a small bowl in 30-second intervals or in a small saucepan over medium heat until looser and slightly liquidy. Spread the preserves evenly over the cooled cake.
- Make the frosting: In a large bowl, combine the sugar, cocoa powder and salt and pour over the hot water. Either by hand or with an electric mixer, whisk until smooth. Add the heavy cream and continue whisking until billowy soft peaks form. When you turn the whisk upside-down, a peak of cream should flop over slightly like a Santa hat. Spread the frosting over the cake and, if using, garnish with the cherries. Serve immediately or cover and refrigerate until ready to serve.
HEAVENLY CHOCOLATE CAKE
Provided by Food Network
Categories dessert
Time 3h50m
Yield 12 to 15 servings
Number Of Ingredients 31
Steps:
- Preheat oven to 350 degrees F.
- For Chocolate Cake: Mix granulated sugar, sour cream, whole milk, instant espresso, vegetable oil, whole eggs and vanilla extract in a standing mixer on low speed for approximately 2 minutes or until combined. Scrape the bowl and add the flour, cocoa powder, baking soda, baking powder and kosher salt. Mix another 2 to 3 minutes until cake batter is smooth. Pour into sprayed and parchment lined 10-inch cake pan. Bake for 20 minutes or until toothpick inserted in the center of the cake comes out clean. Set aside to cool.
- For Chocolate Mousse: Melt chocolate and set aside (keep warm). In a separate dish add powdered gelatin to cold water, set aside. Whisk together milk and egg yolks in a saucepan. Put on a medium flame and cook until 165 degrees F. Be careful not to over cook and curdle the mixture. Pour egg-milk mixture through a strainer into the melted chocolate. Melt the gelatin and water. Add to the chocolate mixture and stir until combined. Let chocolate mixture cool to room temperature. Whip the heavy cream to soft peaks and fold into the chocolate mixture.
- For the Ganache: In a saucepot combine heavy cream, sugar and unsalted butter. Bring to a boil. Take off flame. Add chopped chocolate to boiled cream let sit for 1 minute then stir until combined. Over-mixing will cause bubbles in the ganache. Only stir until chocolate is incorporated. Set aside.
- For Chocolate Buttercream: In a saucepan combine granulated sugar and just enough water to moisten the sugar. Bring to a boil, washing down the sides as you go with a brush dipped in water. Bring to 240 degrees F. As sugar is cooking, begin whipping the egg whites in a mixer on medium speed.. Increase speed, as sugar gets closer to a soft peak. Mix the unsalted butter, shortening and salt together. When sugar reaches temperature pour into whipping egg whites. Continue to whip on high speed until the mixing bowl is just warm to the touch. Quickly add the unsalted butter, shortening and salt. Continue to whip for 5 minutes or until buttercream comes together and is smooth. Add melted chocolate and cocoa powder. Whip until combined. Set aside.
- For Assembly: Slice 10-inch cake horizontally into 2 even pieces. Place first layer of cake in a plastic wrap lined 10-inch cake pan. Spread a thin layer of raspberry marmalade on top of the cake. Spread a thin layer of chocolate ganache on the raspberry marmalade. Spread a 2 1/2-inch thick layer of chocolate mousse on top of the ganache. Top with the second layer of chocolate cake and refrigerate for 1 hour. Remove the cake from the refrigerator and spread a layer of chocolate butter cream on top of the cake. Spread a layer of chocolate ganache on top. Put the cake in the freezer for 1 hour or longer. Remove from the freezer and gently pull cake out of the pan by pulling on the plastic wrap. Keep refrigerated until served.
HEAVENLY CHOCOLATE CAKE
This is a sinfully rich cake that would be wonderful for a birthday party. I found it in our local newspaper years ago and have make it numrous times. Enjoy!
Provided by Normaone
Categories Dessert
Time 50m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- For best results, prepare cake 1 day in advance.
- Bake cake in a 9 x 13 inch cakepan according to package directions.
- Let cool completely.
- With the end of a wooden spoon, poke holes in cake.
- Pour sweetened condensed milk over top of cake; let soak in for 5 minutes.
- Pour caramel ice cream topping over cake; let soak in for 5 minutes.
- Ice cake with whipped topping.
- Sprinkle crushed candy over top.
- Chill overnight.
Nutrition Facts : Calories 398.1, Fat 17.8, SaturatedFat 7.3, Cholesterol 50.9, Sodium 405.5, Carbohydrate 57.9, Fiber 1, Sugar 32, Protein 5.7
CHOCOLATE CHERRY CAKE
This is a very quick and easy cake to make. It is fancy enough to serve to guests.-Lois Valley, Morgan Hill, California
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 20 servings.
Number Of Ingredients 10
Steps:
- In a bowl, stir together all cake ingredients. Pour into a greased 13x9-in. baking pan. Bake at 350° for 30 minutes or until cake tests done. Meanwhile, in a saucepan, mix sugar, milk and butter. Bring to a boil and boil for 1-1/2 minutes. Remove from the heat and stir in chocolate chips until melted. Pour over hot cake. Frosting will harden as it cools.
Nutrition Facts :
HEAVENLY CAKE
An incredibly rich chocolate cake that needs no frosting.
Provided by Amy Sumerlin
Categories Desserts Cakes Cake Mix Cake Recipes
Yield 24
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour one 9x13 inch cake pan.
- Mix all ingredients and pour into prepared pan.
- Bake at 350 degrees F (175 degrees C) for 55 minutes.
Nutrition Facts : Calories 220.9 calories, Carbohydrate 31.1 g, Cholesterol 35.6 mg, Fat 10.6 g, Fiber 1.2 g, Protein 3 g, SaturatedFat 5 g, Sodium 219.3 mg, Sugar 21.1 g
HEAVENLY CHERRY CAKE
Steps:
- Preheat oven to 350 degrees F. In a large bowl, combine cake mix and cherry pie filling. Spread evenly in ungreased 9x13 baking pan. Bake for 35 to 40 minutes; let cool completely.
- Meanwhile, whisk together milk and instant pudding for two minutes, until thickened. Using a rubber spatula, fold in whipped topping.
- Let cake cool completely, and then spread pudding mixture on top of cake. Refrigerate for 30 minutes before serving.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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