Cherry Chip Cake
User Reviews
5.0
6 reviews
Excellent
Cherry Chip Cake
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A moist homemade cherry chip cake with a hint of almond, whipped ganache filling, and a dark chocolate ganache frosting!
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Ingredients
- 12 tablespoons butter softened
- 1 ½ cups sugar
- 2 ¼ cups flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¾ cup milk
- 6 egg whites
- ½ teaspoon almond extract
- 1 ounce jar Maraschino cherries rinsed and patted dry, finely chopped
- 3 tablespoons cherry juice (from the maraschino cherry jar)
Frosting
- 2 cups heavy cream
- 16 ounces semi sweet chocolate chips
Instructions
- Preheat oven to 350. Grease two 9-inch cake pans with butter or cooking spray. Dust with flour (just sprinkle some flour in the pan and tip it around to coat, then dump out the excess). Place a round piece of wax paper in the bottom of the pan. (You can buy pre-cut wax paper for cakes, I just traced mine and cut it out)
- In a large bowl cream together butter and sugar 3-4 minutes until very fluffy. In a separate bowl combine flour, baking powder, and salt and whisk to combine. In a large liquid measuring cup whisk together milk, egg whites, almond extract, and cherry juice.
- Alternate adding dry mixture and wet mixture into the butter-sugar bowl, starting and ending with the dry mixture. Be sure to mix well between each addition. Gently stir in cherries.
- Pour half of the batter into each of the prepared pans. Bake 25-30 minutes until an inserted toothpick comes out clean. Allow to cool completely on a cooling rack.
Frosting
- When the cakes are completely cooled, prepare the frosting. Place chocolate chips in a large heat-safe bowl. Bring heavy cream to a boil in a large sauce pan over medium high heat. Pour cream over chocolate chips. Allow to sit for a minute or so.
- Whisk chocolate and cream until smooth. Pour about 1/3 of the chocolate mixture into a separate bowl. Place both bowls in the freezer for 10 minutes. Use a hand mixer to whip the bowl with the lesser amount of chocolate until fluffy (2-3 minutes).
- Spread the whipped chocolate onto one of the cakes, then place the second cake on top. Pour the remaining non-whipped chocolate over the top of the cake and spread to cover entire cake. Store in airtight container at room temperature.
Notes
- Store covered at room temperature up to three days or chilled in the fridge up to 1 week.
Nutrition Information
Show Details
Calories
567kcal
(28%)
Carbohydrates
66g
(22%)
Protein
8g
(16%)
Fat
30g
(46%)
Saturated Fat
18g
(90%)
Trans Fat
1g
Cholesterol
60mg
(20%)
Sodium
270mg
(11%)
Potassium
341mg
(10%)
Fiber
4g
(16%)
Sugar
41g
(82%)
Vitamin A
651IU
(13%)
Vitamin C
1mg
(1%)
Calcium
148mg
(15%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 567 kcal
% Daily Value*
| Calories | 567kcal | 28% |
| Carbohydrates | 66g | 22% |
| Protein | 8g | 16% |
| Fat | 30g | 46% |
| Saturated Fat | 18g | 90% |
| Trans Fat | 1g | 50% |
| Cholesterol | 60mg | 20% |
| Sodium | 270mg | 11% |
| Potassium | 341mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 41g | 82% |
| Vitamin A | 651IU | 13% |
| Vitamin C | 1mg | 1% |
| Calcium | 148mg | 15% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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