Triple Chocolate Cherry Cake
User Reviews
4.5
Triple Chocolate Cherry Cake
Description
This cake uses a devil's food cake mix combined with eggs and almond extract, folded with cherry pie filling and mini chocolate chips. The cherry filling adds bursts of fruitiness and moisture, while the chips contribute additional chocolate texture throughout the dense but tender cake. It bakes in a 9x13-inch pan until a toothpick comes out clean but moist crumbs remain.
The frosting is a chocolate buttercream made by melting and cooling chocolate, then blending it with room temperature butter, cocoa powder, confectioners' sugar, light corn syrup for shine and smoothness, a pinch of salt, and vanilla extract. This creates a rich yet spreadable frosting that complements the layered chocolate notes in the cake.
The cake can be kept airtight in the fridge for up to a week, with extra frosting stored separately. Using semi-sweet chocolate in the frosting balances the sweetness, and almond extract in the batter subtly enhances the cherry flavor. This cake suits celebrations or as a chocolate dessert with a fruity touch.
Ingredients
Cake
- devil's food cake mix one 15.25-ounce box
- 2 egg large
- 1 teaspoon almond extract or to taste
- cherry pie filling one 21-ounce can
- 1 cup chocolate chips mini, semi-sweet
Frosting
- 8 ounces chocolate melted and cooled*
- 1 ¼ cups butter at room temperature, unsalted
- 1 cup confectioners’ sugar
- ¾ cup cocoa powder Dutch-processed
- pinch salt
- ¾ cup light corn syrup
- 1 teaspoon vanilla extract
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
- Melt chocolate gently and cool before mixing with butter to ensure a smooth frosting.
- Use almond extract to enhance cherry flavors; it's optional but recommended.
- Keep leftover frosting airtight in the refrigerator for up to one week.
- Store the cake covered in the refrigerator for up to one week for best freshness.
- Employ mini semi-sweet chocolate chips to distribute chocolate flavor evenly throughout the cake.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.5
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