Chocolate And Cherry Cake Recipe
This Chocolate And Cherry Cake Recipe combines rich cocoa and sweet cherry pie filling for a moist, flavorful dessert. The batter includes eggs, milk, and a touch of almond extract for depth, while hot water enhances the chocolate. Topped with a glossy chocolate glaze, it’s easy to make and perfect for sharing. Gluten-free options are available, making it a versatile treat for any occasion.
Equipment
- Mixing bowls (medium and large)
- Electric hand mixer or whisk
- Measuring cups and spoons
- Rubber spatula or wooden spoon
- 9×13 inch baking pan
- Saucepan (for glaze)
- Cooling rack
- Oven
Ingredients
For the Cake:
- 1 large can cherry pie filling
- 3 large eggs
- 1¼ cups whole milk
- ½ cup vegetable oil
- 2 cups white granulated sugar
- 2 teaspoons vanilla bean paste
- 1 teaspoon almond extract
- ¾ cup unsweetened cocoa powder
- 1¾ cups gluten-free baking mix or all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup hot water
For the Chocolate Glaze:
- 1 cup semi-sweet chocolate chips
- 5 tablespoons unsalted butter or margarine
- ⅓ cup milk
- 1 cup white sugar
Instructions
Preheat & Prep the Pan:
- Start by preheating your oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan or line it with parchment paper for easy removal.
Mix Wet Ingredients:
- In a large bowl, whisk together the eggs, milk, vegetable oil, vanilla bean paste, and almond extract until fully combined. Stir in the cherry pie filling. It’s okay if the cherries break apart a little; they’ll distribute beautifully throughout the batter.
Add Dry Ingredients:
- In a separate bowl, sift together the sugar, cocoa powder, gluten-free baking mix (or all-purpose flour), baking powder, baking soda, and kosher salt. Gradually add the dry mixture to the wet ingredients, mixing until just combined.
Incorporate Hot Water:
- Carefully stir in the hot water (this helps to bloom the cocoa for a deeper chocolate flavor). The batter will be fairly loose this is expected. Mix until smooth and well blended.
Bake the Cake:
- Pour the batter into the prepared baking pan. Tap the pan gently on the counter to remove any air bubbles. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan on a wire rack while you prepare the glaze.
Make the Glaze:
- In a small saucepan over medium heat, combine chocolate chips, butter, milk, and sugar. Stir constantly until the mixture comes to a gentle boil and becomes smooth. Let it simmer for 1–2 minutes, then remove from heat.
Glaze & Serve:
- Pour the warm glaze evenly over the cooled cake. Use a spatula to spread it out if needed. Allow the glaze to set for about 10–15 minutes before slicing and serving.