Triple Chocolate Cherry Cake
This is the easiest cake ever. Oh how I love baking shortcuts and timesavers.
It’s perfect for potlucks, picnics, or parties because who can say no to chocolate cake, chocolate chips in the cake, and chocolate frosting.
You make the cake by combining a box of devil’s food cake mix with eggs and cherry pie filling. You don’t need to add the water or oil that the mix calls for, just the eggs, pie filling, and almond extract to enhance the flavor.
The result is a supremely moist cake that’s loaded with cherry chunks. The juicy cherries amidst the rich cake are perfect and the cake is lightly flavored with almond extract which perfectly compliments the cherries.
The chocolate frosting is wonderfully decadent and velvety smooth.
You make it in the food processor by whizzing all the ingredients together which is a new technique for me with frosting with showstopper results.
I absolutely adored the frosting but if you’d like to try another one I would recommend this light and fluffy frosting.
Or if you want a boiled frosting like you’d find in a Texas sheet cake, I’d go with this one or this one spiked with Coke. Or try this ganache or just use canned frosting from the baking aisle. No judgment here.
Triple Chocolate Cherry Cake
This is the easiest cake and everyone loves it. It’s perfect for potlucks, picnics, or parties because who can say no to chocolate cake, chocolate chips in the cake, and chocolate frosting. You make the cake by combining a box of devil’s food cake mix with eggs and cherry pie filling. You don’t need to add the water or oil that the mix calls for, just the eggs, pie filling, and almond extract to enhance the flavor. The result is a supremely moist cake that’s loaded with cherry chunks and the chocolate frosting is wonderfully decadent and velvety smooth.
- 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
- 8 ounces chocolate, melted and cooled (I used a mixture of Trader Joe’s 72% Pound Plus Bar and Dark Chocolate Pound Plus Bar)
- 1 1/4 cups unsalted butter, at room temperature
- 1 cup confectioners’ sugar
- 3/4 cup Dutch-processed cocoa powder (original recipe calls for Dutch-processed but I used regular Hershey’s)
- pinch of salt
- 3/4 cup light corn syrup
- 1 teaspoon vanilla extract
- 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.
- 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. 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.
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