Quick and Easy Chocolate Cherry Cake

Chocolate Cherry Cake is a delicious rich cake that comes together quickly utilizing a devil’s food boxed cake mix and cherry pie filling. This beauty is perfect for potlucks, holiday parties, and busy families.

I will start by saying that this is not a made-from-scratch cake. Although it really tastes as good or better than one.  Sometimes life calls for shortcuts, and that is where this cake comes in.  I mean, I am sure there are days when you could use a couple of clones of yourself.  I know I could and today is no exception to that idea.  This Chocolate Cherry Cake utilizes a boxed devil’s food cake mix.  So if Junior asks you how much longer the earth can sustain the heat of the sun.  Princess is shoving paperwork from school up your nose.  Hubby is asking you if you had time to pick up his toothpaste than maybe this beautiful, delectable cake is just what you need for that neighborhood gala you are supposed to attend this weekend.

How to make Chocolate Cherry Cake

First, stir together your cake mix, eggs, oil, and almond extract.  Once you have that all mixed together, fold in your cherries.  Then pour the mixture into a greased bundt pan and bake.  Remove from the oven and let cool for a few minutes before inverting onto a serving plate.

For the chocolate glaze, heat butter and corn syrup in the microwave. Add the chocolate chips and slowly heat, stirring well between each interval.  Finally, drizzle over the cooled cake and garnish with maraschino cherries.

How to melt chocolate properly

Melting chocolate can be easy if you are patient and follow some simple guidelines. If heated too fast, the chocolate will seize.  Once that happens, it is difficult to bring it back to good consistency.

• My preferred method is the microwave.  Place the chocolate in a microwave bowl.  Microwave at fifty percent power for one minute.  Remove from the microwave and stir gently to melt the chocolate using the residual heat.  If necessary, microwave for fifteen-second intervals stirring each time until the bowl no longer feels warm.
• Use a double boiler or a bowl that fits over the pan. Fill the pan with a couple of inches of water. Make sure the bowl does not reach into the water.   Bring the water to a simmer.  Turn off the heat and add half of the chocolate to the bowl stirring gently to melt.  Add the rest of the chocolate in two to three increments stirring gently until the chocolate is fully melted.
• The slow cooker set on low works really well for melting chocolate.  Stir occasionally and make sure it does not overheat.  Cook just until melted, and then turn it off. Your chocolate is ready for use.

This Quick and Easy Chocolate Cherry Cake combines devil’s food cake mix and premium brand cherry pie filling for an outrageously divine dessert.  It is then drizzled with a rich chocolate glaze and garnished with maraschino cherries, so it looks just as impressive as a bakery cake at a fraction of the price.

Helpful tips for making Chocolate Cherry Cake

• If possible, purchase premium-quality cherry pie filling
• Grease well or spray your bundt pan with nonstick baking spray.  I use Baker’s Joy.  I really love it, and it works well.
• Load your cake on the center rack in the middle of the oven.
• Cool the cake completely before drizzling it with the glaze.
• Because the cake has cherries in it, once completed, store it in the refrigerator until ready to serve.  Store leftovers in the refrigerator as well.

So if cherries are your thing and time is not on your side, put this lip-smacking Quick and Easy Chocolate Cherry Cake on your list.  No one at your soiree needs to know that it started with a box mix.

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This post was originally published on October 13, 2018, and was republished on October 22, 2019, with new content.

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