Chocolate Fudge Cherry Cake Recipes

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CHERRY-CHOCOLATE CAKE WITH FUDGE FROSTING

This is one of my grandmother's famous church ladies' luncheon recipes. The cake itself is simple and turns out moist with morsels of cherries throughout. With the cake being so simple, that allows time to make a fabulous frosting. For the frosting, use Recipe #281675 or your preferred chocolate frosting. (Note: Preparation time does not include time required for cake or frosting to set.) In response to one of my reviews, I have adjusted the ingredients to improve the cake--omitted the vegetable oil and replaced it with water and eggs. This recipe is an old one of my grandmother's. I have not made it myself and wonder if her recollection of the ingredients was incorrect. Hopefully the 1-star review doesn't discourage anyone from trying the adjusted cake recipe. I'm not sure what was so terrible about the cake--if it was too dry, too moist, etc. Please be brave, try and give me your thoughts! :)

Provided by MarthaStewartWanabe

Categories     Dessert

Time 55m

Yield 1 cake, 15-20 serving(s)

Number Of Ingredients 4



Cherry-Chocolate Cake With Fudge Frosting image

Steps:

  • Preheat oven to 350°F.
  • Sift cake mix into a medium mixing bowl until all lumps are removed. Then add other three ingredients and thoroughly combine. (Note: Be careful to not break up the cherries too much while combining).
  • Pour cake batter into a greased 9" x 13" cake pan and spread evenly.
  • Bake for 30 minutes or until a toothpick inserted into center comes out clean.
  • Allow to cool on a wire rack for one hour.
  • When ready to frost the cake, prepare Recipe #281675 as directed. Apply to cake immediately, spreading evenly.
  • Allow to set for 30-40 minutes.
  • Cut into 15-20 slices and serve.

1 (18 ounce) box chocolate cake mix (I use Duncan Hines Dark Chocolate Fudge)
1 cup water
1 (21 ounce) can cherry pie filling
3 eggs

CHOCOLATE FUDGE CHERRY CAKE

"This made-from-a-mix dessert tastes like you started from scratch!" says Charlene Griffin, a field editor from Minocqua, Wisconsin.

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 32 servings.

Number Of Ingredients 8



Chocolate Fudge Cherry Cake image

Steps:

  • In a bowl, combine the cake mix, eggs and extract. Add pie filling; mix well. Spread into a greased 15x10x1-in. baking pan. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean., Meanwhile, in a saucepan, combine sugar, milk and butter. Cook and stir until sugar is dissolved and butter is melted. Remove from the heat; stir in chocolate chips until melted. Pour over warm cake; spread evenly. Cool completely before cutting. Store in the refrigerator.

Nutrition Facts :

1 package chocolate fudge cake mix (regular size)
2 large eggs
1 teaspoon almond extract
1 can (21 ounces) cherry pie filling
1 cup sugar
1/3 cup milk
1/3 cup butter
1 cup semisweet chocolate chips

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



Chocolate Cherry Candy Cake image

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.

1 stick (8 tablespoons) unsalted butter, melted and cooled slightly, plus more for the pan
1 cup all-purpose flour (see Cook's Note), plus more for the pan
1 cup sugar
1/2 cup Dutch-process cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 cup buttermilk, at room temperature
1 large egg, at room temperature
1 teaspoon pure vanilla extract
1/4 cup well-drained good-quality cherries in syrup, such as Amarena or Luxardo, plus 2 tablespoons syrup
One 1/4-ounce packet unflavored gelatin
4 ounces cream cheese, at room temperature
1/2 cup sour cream, at room temperature
1/4 cup sugar
1/2 teaspoon kosher salt
1/4 teaspoon almond extract
8 ounces semisweet chocolate (50 to 60 percent cacao), finely chopped
3/4 cup heavy cream

DARK CHOCOLATE CHERRY FUDGE (SPONSORED)

Provided by Food Network

Time 2h14m

Yield 48 Squares

Number Of Ingredients 8



Dark Chocolate Cherry Fudge (Sponsored) image

Steps:

  • LINE 8-inch-square baking pan with foil.
  • COMBINE sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.
  • STIR in marshmallows, morsels, dried cherries and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan. Refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into 48 pieces.
  • VARIATION: For an equally delicious fudge, try substituting ¾ cup dried berry blend for the cherries.

1 1/2 cups granulated sugar
2/3 cup (5 fl.-oz. can) NESTLE® CARNATION® Evaporated Milk
2 tablespoons butter or margarine
1/4 teaspoon salt
2 cups miniature marshmallows
1 2/3 cups (10-oz. pkg.) NESTLE® TOLL HOUSE® Dark Chocolate Morsels
3/4 cup (4 oz.) dried cherries, coarsely chopped
1 teaspoon vanilla extract

CHOCOLATE CHERRY CAKE I

This recipe uses chocolate cake mix and cherry pie filling for an easy and delicious cake with a frosting made with chocolate chips.

Provided by Kathy Pieniazek

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Chocolate Cake

Yield 18

Number Of Ingredients 7



Chocolate Cherry Cake I image

Steps:

  • Combine cake mix, cherry pie filling, and three eggs. Mix until well blended.
  • Bake in well greased and floured 9 x 13 pan. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes.
  • To Make Frosting: Combine sugar, butter or margarine, and milk. Bring to a boil, stirring constantly, and cook 1 minute.
  • Remove from heat.
  • Stir in chocolate pieces until melted and smooth.
  • Frost when cake is cool.

Nutrition Facts : Calories 291.1 calories, Carbohydrate 47.5 g, Cholesterol 39.8 mg, Fat 11.4 g, Fiber 1.4 g, Protein 3.4 g, SaturatedFat 4.9 g, Sodium 280.2 mg, Sugar 27.5 g

1 (18.25 ounce) package chocolate cake mix
1 (21 ounce) can cherry pie filling
3 eggs
1 cup white sugar
5 tablespoons butter
⅓ cup milk
1 cup semisweet chocolate chips

CHOCOLATE CHERRY FUDGE

This chocolate cherry fudge is unique from others, and festive for the holidays. It's a recipe my husband really enjoys. I've made it for our Homemaker group's Christmas party. -June Lindquist, Hammond, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 4-5 dozen.

Number Of Ingredients 5



Chocolate Cherry Fudge image

Steps:

  • In a microwavable bowl, combine milk and chocolate chips. Microwave on high until chips are melted and mixture is smooth when stirred, about 1 minute. Stir in almonds, cherries and extract. Spread evenly in a greased 8-in. square pan. Cover and chill until firm. Cut into squares. Store, covered, in the refrigerator.

Nutrition Facts : Calories 59 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 10mg sodium, Carbohydrate 8g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.

1 can (14 ounces) sweetened condensed milk
2 cups semisweet chocolate chips
1/2 cup coarsely chopped almonds
1/2 cup chopped candied cherries
1 teaspoon almond extract

CHOC-CHERRY FUDGE TORTE WITH CHERRY SORBET

This divine, squidgy chocolate cake is dairy and wheat-free, so vegans can dig in!

Provided by Sarah Cook

Categories     Dessert, Dinner

Time 1h10m

Yield Cuts into 10 slices

Number Of Ingredients 14



Choc-cherry fudge torte with cherry sorbet image

Steps:

  • For the sorbet, whizz the compote with the sugar until smooth-ish, then tip into a freezer-proof container. Freeze until solid.
  • Mix the cherries and the brandy and leave to soak for a few hrs.
  • Heat oven to 160C/140C fan/gas 3. Line the base of a round, 20cm loosebottomed tin with baking parchment. Mix the flour, cocoa, brown sugar, baking powder, bicarb and xanthan gum in a big bowl. Whisk the oil, rice milk and agave syrup, then add to the dry ingredients and stir in with a wooden spoon. Add the cherries and any brandy, then scrape into the tin. Bake for 35-45 mins until crisp on top but fudgy in the centre. Cool in the tin.
  • Carefully lift the torte onto a serving plate. Dust with cocoa and icing sugar, and serve with the cherry sorbet.

Nutrition Facts : Calories 582 calories, Fat 18 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 101 grams carbohydrates, Sugar 71 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.7 milligram of sodium

100g dried sour cherry
5 tbsp brandy
300g gluten- and wheat-free plain flour (we used Doves Farm)
85g cocoa , plus extra for dusting
200g light soft brown sugar
1 tsp gluten-free baking powder
1 tsp gluten-free bicarbonate of soda
1 tsp xanthan gum
150ml sunflower oil
350ml rice milk (preferably unsweetened)
150ml agave syrup
a little icing sugar , for dusting
2 x 600g jars cherry compote
200g caster sugar

CHOCOLATE CHERRY CAKE

Make and share this Chocolate Cherry Cake recipe from Food.com.

Provided by duckit

Categories     Dessert

Time 50m

Yield 16 or more, 16 serving(s)

Number Of Ingredients 8



Chocolate Cherry Cake image

Steps:

  • combine cake mix,pie filling,extract, and eggs.
  • Mix by hand and spread on jelly roll pan or 13 x 9 pan
  • Bake at 350 Until done in middle (25-35 minutes).
  • Frosting-------------.
  • combine sugar,butter and milk,stir over low heat.
  • Bring to boil for 1 minute.
  • Stir in chocolate chips until melted.
  • Cool then frost.

Nutrition Facts : Calories 186.3, Fat 7.6, SaturatedFat 4.5, Cholesterol 33.5, Sodium 51, Carbohydrate 29.9, Fiber 0.8, Sugar 18.3, Protein 1.6

1 (18 ounce) box chocolate fudge cake
21 ounces cherry pie filling
1 teaspoon almond extract
2 eggs
1 cup white sugar
5 tablespoons butter
1/3 cup milk
1 cup chocolate chips

CHOCOLATE CHERRY CAKE III

A must for chocoholics, very moist and fudgy, yet oh so simple to bake.

Provided by Jan

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Chocolate Cake

Yield 18

Number Of Ingredients 8



Chocolate Cherry Cake III image

Steps:

  • Heat oven to 350 degrees F (175 degrees C). Grease a 9 x 13 inch pan.
  • In a large bowl, combine cake mix, cherry pie filling, almond extract, and 2 eggs by hand; stir until well blended. Pour batter into prepared pan.
  • Bake for 25 to 30 minutes, or until it tests done. Cool.
  • In a small saucepan, combine sugar, butter or margarine, and milk. Boil, stirring constantly, for 2 minutes. Remove from heat, and stir in chocolate chips until smooth. Immediately pour over partially cooled cake.

Nutrition Facts : Calories 287.8 calories, Carbohydrate 47.5 g, Cholesterol 29.5 mg, Fat 11.2 g, Fiber 1.4 g, Protein 3.1 g, SaturatedFat 4.9 g, Sodium 276.3 mg, Sugar 27.4 g

1 (18.25 ounce) package devil's food cake mix
1 (21 ounce) can cherry pie filling
1 teaspoon almond extract
2 eggs
1 cup white sugar
5 tablespoons butter
⅓ cup milk
1 cup semisweet chocolate chips

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