Triple Chocolate Cherry Cake
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4.5
321 reviews
Excellent
Triple Chocolate Cherry Cake
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🍫🍒 This MOIST and TENDER cake is loaded with juicy cherries and topped with an easy homemade chocolate frosting! Boxed chocolate cake mix is doctored up with canned cherry pie filling to make the BEST cake ever! This recipe might use some baking shortcuts, but it tastes homemade!
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Ingredients
Cake
- one 15.25-ounce box devil’s food cake mix
- 2 large eggs
- 1 teaspoon almond extract or to taste
- one 21-ounce can cherry pie filling
- 1 cup mini semi-sweet chocolate chips
Frosting
- 8 ounces chocolate melted and cooled*
- 1 ¼ cups unsalted butter at room temperature
- 1 cup confectioners’ sugar
- ¾ cup Dutch-processed cocoa powder**
- pinch of salt
- ¾ cup light corn syrup
- 1 teaspoon vanilla extract
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Instructions
Make the Cake
- Preheat oven to 350F and line a 9×13-inch pan aluminum foil for easier cleanup and spray with cooking spray; set aside.
- To a large bowl, add the cake mix, eggs, almond extract and beat with a handheld electric mixer on low speed for about 90 seconds; mixture will be dry with pea-sized lumps and clumps.
- Add the cherry pie filling and stir by hand to incorporate.
- Add the chocolate chips and stir by hand to incorporate; batter will be thick and somewhat lumpy.
- Turn batter out into prepared pan and bake for about 35 to 40 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs but no batter. Allow cake to cool in pan on a wire rack for about 1 hour, or until cooled completely before frosting it.
Make the Frosting
- To a large microwave-safe bowl, add the chocolate (break it into pieces or roughly chop) and heat on high power to melt. Stop every 20 seconds to check and stir. Once chocolate can be stirred smooth, set aside to cool.
- To a large canister of a food processor, add the butter, sugar, cocoa powder, salt, and process on high speed until smooth, about 30 to 60 seconds, scraping the sides of the bowl as needed.
- Add the corn syrup, vanilla, and process on high until just combined, about 10 seconds.
- Scrape down the sides of the bowl, add the melted chocolate, and pulse until smooth and creamy, 10 to 15 one-second pulses.
- Evenly frost the cake.
Notes
- *I used a mixture of Trader Joe’s 72% Pound Plus Bar and Dark Chocolate Pound Plus Bar.
- **Original recipe calls for Dutch-processed, but I used regular Hershey’s.
- You may have a small amount of extra frosting which will keep airtight in the fridge for at least 1 week. Cake will keep airtight in the fridge for up to 1 week.
- Cake adapted from Betty Crocker, Frosting from Brown Eyed Baker via Cooks Illustrated
Nutrition Information
Show Details
Serving
1
Calories
403kcal
(20%)
Carbohydrates
49g
(16%)
Protein
3g
(6%)
Fat
23g
(35%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
7g
Cholesterol
65mg
(22%)
Sodium
61mg
(3%)
Fiber
2g
(8%)
Sugar
33g
(66%)
Nutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 403 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 403kcal | 20% |
| Carbohydrates | 49g | 16% |
| Protein | 3g | 6% |
| Fat | 23g | 35% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 7g | 41% |
| Cholesterol | 65mg | 22% |
| Sodium | 61mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 33g | 66% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
321 reviews
Excellent
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