CHOCOLATE-CHERRY ICEBOX CAKE
Steps:
- For the icebox cake: In a large bowl, using an electric mixer on high speed, beat together the cream, sugar and vanilla until soft peaks form. Transfer to a large resealable freezer bag or a pastry bag fitted with a large round tip. (If using a freezer bag, snip off a corner when ready to pipe.)
- Arrange an even layer of cookies in a 9-inch springform pan (or on a large flat plate). Spread the cookies with a 1/4-inch layer of whipped cream, leaving a narrow border at the edges. Repeat with the remaining cookies and cream; there should be 7 to 8 cookie layers total. End with a layer of whipped cream and then pipe cream on top in concentric circles to simulate a bumpy cake. Cover with plastic wrap and refrigerate overnight.
- For the cherry sauce: Bring the cherries, sugar and 2/3 cup water to a boil in a medium saucepan over medium-high heat, stirring often. Stir together the cornstarch and 1/4 cup water in a small bowl until smooth. Stir the cornstarch slurry into the boiling cherry mixture. Return to a boil and cook until thickened, stirring constantly, about 1 minute. Remove from the heat and stir in the lemon juice. Puree in a blender or with an immersion blender.
- To serve, dust the top of the icebox cake with cocoa powder and drizzle with cherry sauce.
CHOCOLATE CHERRY ICEBOX CAKE
Steps:
- Pour 3 cups whipping cream in the bowl of a stand mixer, then add 1/2 cup confectioners' sugar. Whip on high speed until stiff peaks form, about 2 minutes. Scrape the whipped cream out of the bowl and set aside for cake assembly.
- Pour the remaining 3 cups whipping cream into the stand mixer bowl, then add the cocoa powder, vanilla extract and remaining 1/2 cup confectioners' sugar. Whip on high speed until stiff peaks form, about 2 minutes. Set this chocolate whipped cream aside for cake assembly.
- Assemble the cake on a round serving platter or cake stand. Place 2 tablespoons of the plain whipped cream in the center of the platter. Spread it into a very thin layer, forming a 10-inch round to secure the first layer of wafers. Place 9 wafers, side by side, around the inner edge of whipped cream. Fill the center of the wafer circle with 3 more wafers (break 1 of the 3 wafers in half to fill the center neatly like a puzzle).
- Spread a third of the chocolate whipped cream (about 1 cup) in an even layer on top of the wafers using a small offset spatula. Be sure to push the whipped cream almost to the edge of the wafers, leaving just a bit of the wafers exposed. Repeating the same pattern, make another wafer layer with 12 wafers. Next, place a third of the whipped cream (about 1 cup) on top of the wafers in an even layer. Top the whipped cream with another layer of wafers. Repeat this process to create 4 more layers, alternating between the plain whipped cream and chocolate whipped cream, each separated by a layer of 12 wafers. Place the cake into the refrigerator to set up 8 hours or up to overnight.
- For the cherry sauce: Meanwhile, combine the frozen cherries, granulated sugar, honey, salt, lemon juice and 1/2 cup tart cherry juice in a medium saucepot. Cook over medium-high heat until the sugar dissolves and the cherries soften, about 8 minutes. Whisk the cornstarch with the remaining 1 to 2 tablespoons of tart cherry juice in a small mixing bowl to create a slurry. Drizzle the slurry into the cherry mixture, stirring constantly, then cook at a low simmer, stirring occasionally, until the sauce develops a smooth velvety texture, 2 to 3 minutes. Put the sauce in the refrigerator to cool until the icebox cake is ready to serve.
- Remove the cake from the refrigerator. Top with the cold cherry sauce and serve immediately.
CHOCOLATE CHERRY CANDY CAKE
Cordials of chocolate-covered cherries, a classic "box of chocolates" staple, inspired this delicate cake, filled with a candied cherry mousse and covered in rich chocolate ganache.
Provided by Food Network Kitchen
Categories dessert
Time 5h40m
Yield 10 to 12 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F. Butter two 8-inch round cake pans, line the bottoms with parchment paper. Butter the parchment and dust with flour, tapping out excess.
- Whisk the flour, sugar, cocoa powder, baking soda, baking powder and salt together in a large bowl. Whisk the melted butter, buttermilk, egg, vanilla and 1/2 cup water together in another bowl until smooth. Add the wet ingredients to the dry ingredients, whisking until just combined. Divide the batter between the prepared cake pans, smoothing the tops. Bake, rotating the pans halfway through cooking, until a toothpick inserted in the center of each cake comes out clean, about 25 minutes.
- Let the cakes cool in the pans for 15 minutes, then turn them out onto a cooling rack set over a baking sheet. Discard the parchment paper and flip the cakes right side up again. Let the cakes cool completely.
- Make the cherry filling: Quarter the cherries and transfer them to a medium bowl with the 2 tablespoons reserved syrup. Combine the gelatin with 1 tablespoon cold water in a small bowl and let stand for 5 minutes to soften. Heat the gelatin in the microwave until it melts completely, about 10 seconds, stirring to dissolve. Combine the gelatin, cream cheese, sour cream, sugar, salt and almond extract in a food processor and process until smooth. Scrape the cream cheese mixture into the bowl containing the cherries and stir to combine. Refrigerate, checking every 5 minutes, until the filling is just set enough to spread, 5 to 15 minutes. (Do not let the filling firm up too much.)
- Place one cake on a cake stand and pile the cherry filling in the center, spreading it in a thick layer almost to the edge. Top with the remaining cake, aligning the layers directly on top of each other so the cake does not lean. Refrigerate the assembled cake for 1 hour.
- Meanwhile, make the chocolate ganache: Bring the cream to a simmer in a small saucepan then remove from the heat. Add the chocolate, shaking the pan gently to submerge it. Allow the pan to stand, off the heat, for 3 minutes to melt the chocolate. Whisk the ganache until smooth, then refrigerate until it is just thick enough to spread (like mayonnaise), about 15 minutes. (Do not let the ganache harden too much.)
- 15 to 20 minutes. (Do not let the ganache harden too much.)
- Stir the ganache again and scoop it on top of the cake, spreading it over the top and sides. Refrigerate the cake until the ganache is set, at least 2 hours or overnight.
CHOCOLATE-COVERED CHERRY PUDDING CAKE
Growing up, I remember my grandfather cherishing the chocolate-covered cherries we'd bring him for Christmas. He passed away this past year, and I came up with this rich recipe in his honor. It's delicious served with whipped topping. -Meredith Coe, Charlottesville, Virginia
Provided by Taste of Home
Categories Desserts
Time 2h20m
Yield 8 servings.
Number Of Ingredients 19
Steps:
- In a large bowl, beat the sour cream, oil, butter and vanilla until blended. Combine the flour, sugars, cocoa, baking powder, cinnamon and salt. Add to sour cream mixture just until combined. Stir in cherries and chips. Pour into a 3-qt. slow cooker coated with cooking spray., In a small bowl, combine brown sugar and cocoa. Stir in hot water until blended. Pour over the batter (do not stir). Cover and cook on high for 2 to 2-1/2 hours or until set. Let stand for 15 minutes. If desired, dust servings with confectioners' sugar.
Nutrition Facts : Calories 291 calories, Fat 9g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 167mg sodium, Carbohydrate 51g carbohydrate (35g sugars, Fiber 2g fiber), Protein 4g protein.
CHOCOLATE-COVERED CHERRY CAKE
Make and share this Chocolate-Covered Cherry Cake recipe from Food.com.
Provided by VKuuipo Bridges
Categories Dessert
Time 45m
Yield 1 cake
Number Of Ingredients 4
Steps:
- Place rack in center of the oven and preheat to 350degrees.
- Lightly mist a 13x9 inch baking pan with vegetable oil spray.
- Set pan aside.
- Place all ingredients into large mixing bowl and beat with electric mixer on low for 1 minute.
- Stop the machine and scrape down the sides of the bowl with a rubber spatula.
- Increase speed to medium and beat for 2 minutes more.
- The batter should look thick and well blended.
- Pour the batter into the prepared pan, smoothing the top with a spatula.
- Place the pan in the oven.
- Bake the cake for 30-35 minutes.
- Remove the pan from the oven and place it on a wire rack to cool.
- Serve with a chocolate glaze or frosting.
- (That wasn't included in the recipe).
Nutrition Facts : Calories 3086.5, Fat 92.1, SaturatedFat 20.3, Cholesterol 423, Sodium 4570.5, Carbohydrate 550.5, Fiber 16.1, Sugar 202, Protein 45.7
CHERRY CHOCOLATE CAKE
This is a very tossed-together Black Forest Cake, or, as I like to say, when I am too lazy to bring out the piping bag and tips, it's RUSTIC. It has all the components of the classic German torte, without the fuss. Layers of dark chocolate cake, fresh whipped cream and sweet cherries spiked with Kirschwasser ("cherry water," or clear sour cherry brandy). These flavors are among the most celebrated combinations in the history of pastry making for good reason. This swoon worthy homemade version is super-fast and easy to put together.
Provided by Food Network
Categories dessert
Time 2h5m
Yield 12 servings
Number Of Ingredients 20
Steps:
- For the cake: Preheat oven to 350 degrees F and prepare two 9-inch round cake pans with parchment paper and butter.
- Combine the sugar, flour, baking soda and salt together in a large bowl and whisk until combined, set aside. Whisk together, eggs, buttermilk, oil and vanilla until well combined. Add the egg mixture to the dry ingredients and whisk until smooth. Slowly add the hot coffee and rum to the batter and whisk until totally blended and smooth, about 2 minutes. The batter will be quite runny.
- Divide the batter into the prepared pans and bake for about 25 minutes or until set when tested with a toothpick. Cool completely.
- For the cherry filling and topping: Place the cherries and kirsch in a saucepot. Whisk together the sugar and cornstarch in a small bowl and then add to the cherries.
- Add the sugar mixture to the cherries and cook over low heat until the cherries come to a boil and the liquid thickens and is transparent, about 10 minutes. If you are using fresh cherries, you will want to cook them until the fruit is slightly tender.
- Transfer to a bowl and cool to room temperature.
- To assemble the cake: Whip the cream, powdered sugar and vanilla to stiff peaks. Place one layer of the cake on a serving platter. Spread half of the whipped cream over the top. Distribute half the cherries over the cream. Repeat with the next layers of cake, cream and cherries. Serve immediately or place it in the refrigerator.
CHOCOLATE COVERED CHERRY SHEET CAKE WITH POUR -OVER GLAZE
This is from the Cake Doctor cookbook, adapted from a 1974 Pillsbury bake-off winner. This is different than others posted because it is not in layers and has a glaze poured over while cake is still warm. (The only change I made is reduce the sugar quantity from 1 C to 3/4 C, to make the glaze chocolate-y but not quite as sweet.)
Provided by Mareesme
Categories Dessert
Time 45m
Yield 1 cake
Number Of Ingredients 8
Steps:
- Lightly grease a 13 x 9 baking pan or spray with vegetable oil spray. Set pan aside.
- Preheat oven to 350 dg. with rack in center of oven.
- Place cake mix, cherry pie filling, eggs and almond extract in a large mixing bowl. Blend at low speed for 1 minute, then stop and scrape down sides of bowl with rubber spatula. Increase the mixer speed to medium and beat 2 minutes more. Batter should look thick and well-blended.
- Pour batter into prepared pan, smoothing top with spatula, then place in oven. Bake 30-34 minutes, until cake springs back in center when touched. Place on rack while making glaze.
- Place sugar, butter and milk in a small sauceman over medium-low heat, stirring constantly until mixture comes to a boil. Boil gently for 1 minute, stirring constantly.
- Remove pan from heat and mix in chocolate chips. After chips have melted and glaze is smooth, pour it over the warm cake so that it covers entire surface. The glaze with be thin, but will firm up. (I speed up the process by chilling cake.).
- After glaze is set and cake has cooled down, cut into serving size pieces and enjoy!
- (NOTE: The glaze is very rich. If you are not as much of a chocolate lover as I (huh?) make sure there is only a thin layer covering top of cake.).
Nutrition Facts : Calories 5037.4, Fat 205.8, SaturatedFat 90.6, Cholesterol 596.9, Sodium 5009.7, Carbohydrate 805.5, Fiber 25.9, Sugar 440.9, Protein 55.7
CHOCOLATE REFRIGERATOR CAKE
This is reminiscent of my childhood where this cake was often made to serve with afternoon tea. Remember use half of the chocolate for the cake and half for the top of the cake later on - don't melt it all at once! You can use white chocolate as well. Requires a few hours refrigeration time which is included in times.
Provided by Wendys Kitchen
Categories Dessert
Time 3h20m
Yield 1 20cm cake
Number Of Ingredients 10
Steps:
- Grease round 20cm cake tin with butter.
- Put biscuits between sheets of greaseproof paper and crush with rolling pin.
- In a bowl mix together biscuit crumbs, nuts, cherries and raisins and liqueur.
- In a small saucepan over low heat add syrup, 150g chocolate and melted butter. Stir until all mixed together and melted.
- Pour this mixture over the biscuit mixture and stir well.
- Pack mixture into cake tin.
- Cover and refrigerate for several hours.
- Then melt the remaining chocolate and pour over cold cake whilst in tin.
- Allow chocolate to set in fridge and then serve in small slithers.
Nutrition Facts : Calories 6439.7, Fat 433.3, SaturatedFat 205.8, Cholesterol 397.8, Sodium 2114, Carbohydrate 535.3, Fiber 75.5, Sugar 216.5, Protein 96.8
CHOCOLATE FRIDGE CAKE
Here's an easy cake that even a small child can make with a little help from an adult. Feel free to experiment with different fillings, as long as the ratio of chocolate to the other goodies remains the same.
Provided by Sackville
Categories Bar Cookie
Time 20m
Yield 8-10 slices
Number Of Ingredients 8
Steps:
- Break the biscuits into small pieces and put in a large bowl.
- Add in both kinds of nuts and the cherries and stir to mix.
- Put the rest of the ingredients in a small saucepan and simmer over the lowest possible heat until the chocolate and butter are melted.
- You may have to give it a stir or two to combine the ingredients.
- Pour the melted chocolate mixture into the bowl with the biscuits and use a spoon to mix everything until the chocolate is evenly distributed across the rest of the ingredients.
- Line a loaf pan with saran wrap, leaving lots of extra at the edges to cover the top of the finished cake.
- Spoon the mixture into the loaf pan.
- You may have to use the back of the spoon to pack it down.
- Pull the extra saran wrap over the top and use your hands to push down firmly on the cake, making sure it is well packed together.
- Place in the fridge for two hours to cool, then take out and slice.
- For a special touch, dust with cocoa powder.
Nutrition Facts : Calories 587.4, Fat 48.6, SaturatedFat 20.8, Cholesterol 40.1, Sodium 365, Carbohydrate 42, Fiber 7.8, Sugar 12.9, Protein 10
CHOCOLATE COVERED CHERRY CAKE
This is the most moist cake I have ever tasted. The cake has only 4 ingredients from the Cake Mix Doctor (with a little bit of personal tweaking). Yummy! I have used several different types of chocolate cake mix and both sugar-free and regular cherry pie filling with excellent results. Store cake covered in aluminum foil at room temperature for up to 5 days. Better if served at room temperature. Can be frozen by wrapping in foil for up to 6 months,
Provided by NC Griller
Categories < 60 Mins
Time 45m
Yield 1 cake, 20 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Prepare a 13x9-inch baking pan by lightly spraying.
- Place cake mix, cherry pie filling, eggs and almond extract in a large mixing bowl.
- Blend with an electric mixer on low speed for 1 minute. Scape down the bowl several times to incorporate all the mix.
- Increase mixer speed to medium and beat 2 minutes more.
- Pour the batter into the prepared pan, smoothing the top with a rubber spatula.
- Place in oven.
- Cake is ready when a toothpick comes out clean and it starts to pull away from the sides.
- Cool on wire rack
- For the glaze, when the cake is removed from the oven, place sugar, butter and milk in a small saucepan over medium-low heat and cook, stirring constantly, until the mixture comes to a boil.
- Boil, while stirring, for 1 minute.
- Remove the pan from the heat and stir in the chocolate chips. When the chips have melted and the glaze is smooth, pour it over the warm cake.
- Cool the cake for 20 minutes more before cutting it into squares and serving.
Nutrition Facts : Calories 200.1, Fat 7.2, SaturatedFat 2.6, Cholesterol 21.6, Sodium 223, Carbohydrate 34.4, Fiber 1.1, Sugar 24.8, Protein 2.6
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- Combine dry ingredients and stir. In mixing bowl, combine sour cream, water, eggs, & flavorings. Add about 1/2 of the dry ingredients and blend together, then add the rest of the dry ingredients & mix on medium speed for 2 minutes.
- Optional: For additional cherry flavor, fold in desired amount of drained, sliced maraschino cherries.
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