Chocolate Covered Cherry Cake Recipe

Looking for an easy Chocolate Covered Cherry Cake recipe? Learn how to make Chocolate Covered Cherry Cake using healthy ingredients.


Submitted by animalluver1985

Makes 24 servings



My all time favorite cake and one I'm very proud of concocting. A real 'treat yourself' cake. Made it recently for Mother's Day and thought I'd post it for all.

Recipe Ingredients for Chocolate Covered Cherry Cake

2 3/4 cups cake flour, sifted
4 teaspoons baking powder
3/4 teaspoon salt
4 egg whites
1 1/2 cups white sugar
3/4 cup butter
1 cup milk
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 can Cherry Pie Filling
12 oz Chocolate Chips
1/2 cup whipping cream
43 oz Hershey Bar, about 3-4 blocks grated

Recipe Directions for Chocolate Covered Cherry Cake

  1. CAKE: Measure sifted flour, baking powder, and salt; sift together three times.

  2. In a mixing bowl, beat egg whites until foamy. Add 1/2 cup sugar gradually, and continue beating only until meringue will hold up in soft peaks.

  3. Cream butter or margarine. Gradually add remaining 1 cup sugar, and cream together until light and fluffy. Add sifted ingredients alternately with milk a small amount at a time, beating after each addition until smooth. Mix in flavorings. Add meringue, and beat thoroughly into batter. Pour evenly into 2 9" round cake pans.

  4. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes. Cool cakes in pan 10 minutes, then remove from pans and transfer to a wire rack to finish cooling.

  5. FILLING/CENTER: Once cakes are completely cool (and you've found your top and bottom) level top of bottom and then cut a small 'dip' into it. I use a small-medium sized saucer as a guide. Use a serrated blade for this as it cuts through cake better.

  6. Add a thin layer of your grated chocolate before filling the dip with your cherries of your pie filling. This will keep the cherry 'gel' from making your cake soggy. - It's better to have the hole too deep than not deep enough.

  7. Once filled add your top. Make sure the cake is level and fits snugly.

  8. GANACHE/CHOCOLATE TOPPING: I use light cocoa candy melts for this stage as they melt easier and smoother than chocolate chips but CC doesn't have them. You can use them or chocolate chips or even chocolate chip minis. Get them as small as you can - chop them, use a food processor ...

  9. Heat whipping cream in saucepan just to boiling point. DO NOT BOIL.

  10. Remove from heat, add chocolate, stir until smooth and glossy. If mixture is too thick, add 1 to 2 tablespoons warm whipping cream.

  11. Place cake on cake board cut to fit (or an 8" cake board works perfectly); position on wire rack over drip pan.

  12. Pour glaze into center and work out toward edges.

  13. Allow to drip and chocolate to harden.

  14. TIP: For presentation I took a Redi-Whip whipped cream and made about 7 mounds around the edge, grated more chocolate over the whipped cream and added a maraschino cherry to each mound. -The whipped cream won't last long. It started to melt almost immediately so be prepared to show and then cut and eat!

Categories

Chocolate, Dairy, Eggs, Dessert, Christmas, Cocktail Party, Easter, Fourth of July, Hanukkah, St. Patrick's Day, Super Bowl, Thanksgiving, Valentine's Day, Advance, Bake

Nutrition Facts
Serving Size 144.0g
Amount Per Serving
Calories
521
Calories from Fat
239
% Daily Value*
Total Fat
26.5g
41%
Saturated Fat
16.7g
83%
Trans Fat
0.0g
Cholesterol
34mg
11%
Sodium
187mg
8%
Potassium
208mg
6%
Total Carbohydrates
70.8g
24%
Dietary Fiber
2.2g
9%
Sugars
48.8g
Protein
7.3g
Vitamin A 6% Vitamin C 2%
Calcium 18% Iron 9%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
F
  Good points
  • Low in cholesterol
  • Low in sodium
  •   Bad points
  • High in saturated fat
  • Very high in sugar
  • Contains alcohol
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