Cherry Chocolate Cake. What is it about cherries and chocolate that just go together so well!?! I am somewhat addicted to the See’s dark chocolate covered cherries. They have such a yummy cream filling along with the cherry. Yum! Today I’m sharing the recipe for the cherry chocolate cake that my mom used to make when we were growing up. It’s one of the most ooey, gooey recipes I have and worth every bite! This isn’t one of those showstopping cakes that everyone says wow to. It’s one of those cakes that everyone takes a little scoop of to be nice, then one bite in says, “Wow!” as they scoop more into their bowls.
To make this cake, you start with a simple chocolate cake recipe, but add in cherries to the mix. Can you see the red flecks of cherries that got beat into the batter?
The next step is this amazing icing. This is going to make your cake super gooey. Like so gooey that I serve it up in a bowl! Pour this delicious, liquid chocolate icing all over the top of the cake while its hot. This will allow it to soak into the cake. Don’t expect a thick icing. This one is more like a glaze. It was harden as it cool so that it has a slight crunch to the sugary topping.
Make sure to give the icing a minute to seep into each crevice of the cake before letting it cool. That’s what makes it extra gooey!
Now this next step is optional, but let’s be real….is ice cream ever optional? Top your cake with loads of ice cream & sprinkle with your remaining cherries. I used Ben & Jerry’s Cherry Garcia ice cream. I was worried that it would be repetitive to do cherry chocolate ice cream on top of a cherry chocolate cake. It wasn’t! It worked gorgeously together!
- chocolate cake mix (not prepared)
- cherry pie filling
- 2 eggs
- Mix thoroughly with a electric mixer.
- Bake in sheet pan 30 minutes at 350
- 1 cup chocolate chips Add to 1/3 C. milk, 1 C sugar, 5 T butter, melt & boil 1 minute
- Pour hot icing over warm cake. Let cool.
What’s your favorite