Chocolate Chip Chocolate Cherry Cake
- Preparing Time: 15 minutes
- Total Time: 1 hour and 5 minutes
- Served Person: 8
- cake:
- 3 eggs
- 1 cup semi-sweet chocolate chips
- 1 box chocolate or devil's food cake mix
- 1 bag semi-sweet chocolate chips minus 1 cup for the gan
- 1 21-oz can cherry pie filling (i prefer comstocks light extra fruit, but any will do)
- 1 teaspoon almond extract (if all you have is vanilla its fin
- chocolate ganache:
- 2 tablespoons butter margarine is not butter
- 4 tablespoons milk (i used evaporated once with out problems)
- 1 cup powdered sugar
- Carbohydrate 100.6924225 g
- Cholesterol 808.39 mg
- Fat 42.691075 g
- Fiber 3.60500010430813 g
- Protein 28.813115 g
- Saturated Fat 16.5003555 g
- Serving Size 1 1 Serving (378g)
- Sodium 839.65325 mg
- Sugar 97.0874223956919 g
- Trans Fat 4.523702 g
- Calories 867 calories
Hello, everyone! Today, I'm excited to share a recipe for an incredibly delicious and easy-to-make Chocolate Chip Chocolate Cherry Cake. This delightful bundt cake is not only moist and flavorful, but it also has a fun surprise of cherries inside. It's the perfect treat for any occasion, whether it's a birthday, potluck, or just a sweet craving.
The cake itself is made with a chocolate cake mix, eggs, chocolate chips, and almond extract. The cherries are added in last so that they don't get pureed. The ganache, which is made with butter, milk, and powdered sugar, is poured over the cake after it has cooled. The ganache not only adds a delicious richness to the cake, but it also helps to keep it moist.
This Chocolate Chip Chocolate Cherry Cake is sure to be a hit with everyone who tries it. It's moist, flavorful, and has a fun surprise of cherries inside. Plus, it's easy to make, so you can have a delicious dessert on the table in no time. Give this recipe a try today and let me know what you think!
Step-by-step
- Pre-heat oven to 350 degrees.
- Mix together the cake mix, eggs, chocolate chips, and almond extract. Fold and mix the cherry pie filling in last so as not to accidently puree them.
- Pour into a non-stick or greased and floured bundt pan.
- Bake 40-50 minutes till toothpick comes out clean.
- Cool in pan for 25 minutes, not necessary to invert while cooling.
- After you plate the cake make the ganache. Using a saucepan on low heat mix and melt all the ganache ingredients together. Pour and coat the cake. If you miss a spot it will still spread pretty easily for a bit and usually self-levels pretty well.
- Stays good for a day unrefrigerated but I would refrigerate after that. This moist decadent cake won't usually last longer than a day anyway.
