I’m so happy to share this Chocolate Covered Cherry Cake! It’s from Texas Co-op Power, and it is perfect for Valentine’s Day. It tastes good of course, but it’s also a pleasure to make and has very low margin of error.
It’s basically a dump and stir cake, though you will probably want to employ a handheld mixer just to make sure everything is thoroughly blended. Half a can of cherry pie filling is mixed in with the batter and the other half is spread in a ring in the center. The original version did not include chocolate chips, but I added a few and would do it again.
Chocolate Covered Cherry Cake does not have a chocolate glaze, but rather a vanilla glaze that you drizzle on while warm and let sink into the cake. The vanilla glaze adds moisture and flavor, but if you want a more three dimensional cake (or just more chocolate!) you could let the glazed cake cool completely and put a few lines of melted dark chocolate across the top.
In addition, you are supposed to garnish the cake with fresh cherries, but I didn’t have any and was simultaneously making our family’s dinner while baking this cake so I left it as is. I did try to take an artsy photo, though. Didn’t work. I need a shorter vase of flowers, more light and probably more commitment to photography. Will try again next time.
To store the cake, I put it under a glass dome and am going to see how it holds up at room temperature. Normally I’d shove the cake right in the freezer (well, I’d wrap it first), but I got a glass dome for Christmas and am determined to use it. This is actually the first cake I put under it since I received it back in December.
- 2 1/4 cups all-purpose flour (10.5 oz)
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1/2 cup unsweetened cocoa powder (natural style)
- 1 cup sugar
- 3 large eggs
- 1 cup water
- 1/3 cup vegetable oil
- 2 teaspoons almond extract or 1 teaspoon each vanilla & almond
- 1 can cherry pie filling (21 ounces)
- 2/3 cup dark or semisweet chocolate chips, use more if desired
- 2 tablespoons whole milk or half & half
- 1 tablespoon corn syrup
- 1/2 teaspoon vanilla extract
- 1 1/2 cups powdered sugar
- Preheat oven to 375 degrees if using a light, thick, heavy Bundt or 350 if using a black, standard thickness Bundt. Grease the Bundt pan (it should hold 12 cups) with shortening and dust with flour.
- In a large mixing bowl, mix all the dry ingredients well.
- Make a well in the center and mix together 1 cup water, eggs, oil, extract and stir until all ingredients are moistened. Beat with a handheld mixer on medium until blended (only about a minute). By hand, stir in half of the cherry pie filling.
- Pour half of the batter into the pan. Spoon remaining pie filling in a ring around the batter and scatter chocolate chips over it. Keep filling clear of the sides of the pan. Top with remaining batter.
- Bake 35-40 minutes if using 375 or 45 to 50 minutes if using 350 or until top springs back when touched and cake pulls away from the sides of the pan. Cool on a wire rack for 10 minutes. Remove cake from pan and glaze while still warm.
- Glaze: In a small bowl, combine milk, corn syrup and vanilla, and mix well. Stir in powdered sugar until smooth. Thin with a small amount of additional milk if too thick to pour. Glaze cake evenly over top and sides. Garnish with fresh cherries, if desired
A few more notes: This cake doesn't have a lot of oil and gets most of its moisture from the eggs and cherry pie filling. Make sure to use a full 21 ounce can and don't be tempted to substitute canned cherries because you need the sauce from the pie filling. The powdered sugar glaze also adds moisture, so make sure not to skip the glaze. You can go ahead and add a second glaze of chocolate if you want, but don't just skip the first glaze.