Boiled Chocolate Cherry Cake Recipes

CHOCOLATE CHERRY CAKE

Steps:

• Whisk together 1/3 cup sugar, kirsch, and cornstarch in a medium pot. Add cherries and any juices. Bring to a boil and cook, stirring constantly, over medium-high until thickened, about 4 minutes. Remove from heat, and let cool to room temperature.
• Preheat oven to 350 degrees. Butter a 9-by-13-inch metal baking pan. Line with parchment paper, leaving a 2-inch overhang on the long sides of the pan. Butter parchment.
• Whisk cocoa with hot water in a medium bowl until smooth. Whisk in sour cream and melted chocolate; let cool. Whisk together flour, baking soda, and salt in another medium bowl.
• In the bowl of an electric mixer fitted with the paddle attachment, beat butter and 1 2/3 cups sugar on medium speed until light and fluffy, 3 to 4 minutes. Add eggs, one at a time, beating to combine after each and scraping down sides of bowl as needed. Beat in vanilla. With mixer on low, add flour mixture in two parts, alternating with the cocoa mixture and beginning and ending with the flour; beat until combined. Fold in 1 1/4 cups cherry filling; reserve remaining filling for topping.
• Pour batter into prepared pan; smooth with an offset spatula. Bake until a cake tester inserted in center comes out clean, about 50 minutes. Transfer pan to a wire rack to cool completely. Remove cake from pan.
• Transfer cake to a serving platter. In a small saucepan over low, heat gelatin and 2 tablespoons water over low, stirring constantly, just until gelatin melts, about 3 minutes. In the bowl of an electric mixer fitted with the whisk attachment, whisk heavy cream and remaining 1/4 cup sugar on medium-high. Once soft peaks form, slowly add gelatin mixture with the mixer running until combined. Frost top of cooled cake and top with remaining cherry filling.

3-INGREDIENT CHOCOLATE CHERRY DUMP CAKE

Steps:

• Heat oven to 350°F. Spray bottom of 13x9-inch (3-quart) glass baking dish with cooking spray.
• Spread pie filling in baking dish.
• Top with dry cake mix; gently shake pan to distribute evenly.
• Pour melted butter over top, tilting pan to cover as much of top with butter as possible.
• Bake 42 to 45 minutes or until mostly dry on top and bubbly around edges. Cool 10 minutes before serving. Serve warm with whipped topping or ice cream.

CHOCOLATE CHERRY CAKE

Steps:

• Prepare cake layers according to pkg directions.
• In small bowl, combine pudding mix, topping mixes, and milk.
• Beat with electric mixer at medium speed until stiff, about 2-3 minutes.
• Place one cake layer, flat side down, on serving plate.
• With pudding mixture, make a ring about 1/2 in high and 1 in wide on top of cake layer.
• Place half of cherry pie filling in center of cake.
• Place second cake on top, flat side down.
• Repeat with pudding mixture and remaining cherries on top of second layer, reserving enough pudding mixture to cover sides of cake.
• Frost sides of cake with pudding mixture.
• Refrigerate until serving.

EASY CHOCOLATE CHERRY CAKE

Steps:

• Mix cake mix with cocoa, beaten eggs, almond flavouring, melted chips and oil. Use a two cup glass measure to melt the chips and oil. Add cherry brandy if using. Fold in cherry pie filling. Turn into greased bundt pan.
• Bake 350 degrees for 55 minutes. The residue heat will finish the cooking. Cool, turn out onto a plate and glaze.
• Glaze:.
• 3/4 cup semi-sweet chocolate chips.
• 2 tbsp butter.
• 2 tbsp table cream.
• Microwave on medium the chips, butter, and milk until melted . Stir in 1/2 cup icing sugar ( optional ) Cool and pour over cake. I use the same two cup Pyrex measuring cup to melt the chips & oil to put into the cake, and save it unwashed to make the glaze. No point in wasting a bit of chocolate! One time I made it, I used a bit more cherries ( almost 1/2 can more ) and it was the best one yet! After I glazed it and let it cool, I dribbled some of the cherry goo over the glaze to keep it moist- went over huge in my home!
• This cake is best made the day before to allow the flavours to get happy!

BOILED CHOCOLATE CHERRY CAKE

Steps:

• Put cherries and juice,butter,sugar,dried fruit and cinnamon in large pot.
• Simmer together for 10 minutes.
• Allow to cool.
• Add remaining ingredients and mix well.
• Line a 20cm cake tin well with baking paper.
• Bake at 165 degrees celsius.
• Bake for 1 1/2 hours or till cooked.
• Cool in tin.

MOIST CHOCOLATE CHERRY CAKE

Steps:

• Combine all ingredients, leaving cherry pie filling and chips to the end.
• Pour into a greased and floured bundt pan.
• Bake at 350 degrees F for 1 hour until done.
• Cool.
• Sprinkle with powdered sugar, or make a glaze to drizzle on the cake.

CHOCOLATE CHERRY CAKE

Steps:

• In a bowl, stir together all cake ingredients. Pour into a greased 13x9-in. baking pan. Bake at 350° for 30 minutes or until cake tests done. Meanwhile, in a saucepan, mix sugar, milk and butter. Bring to a boil and boil for 1-1/2 minutes. Remove from the heat and stir in chocolate chips until melted. Pour over hot cake. Frosting will harden as it cools.

DOUBLE CHOCOLATE CHERRY CAKE

Steps:

• Preheat oven to 350 degrees.
• Butter and flour 2 x 9" round pan.
• Combine sour cream, cocoa and water, blend well (set aside).
• Mix flour, baking soda, baking powder and salt into bowl (set aside).
• In a large bowl beat butter and sugar on medium high speed for 2 minutes until light and fluffy.
• Lower speed and add vanilla and almond extracts, add eggs one at a time, blend well.
• Add flour 3 times to butter mixture, alternating 2 times with milk mixture-- starting and ending with flour.
• Mix well.
• Pour batter evenly into both pans and bake in a 350 degree oven for 20- 25 minutes.
• Cool on racks for 20 minutes before removing pans.
• Cool completely before frosting.
• Beat whipping cream with icing sugar until stiff but not dry.
• Place one cake on platter, frost with 1 cup whipped cream to 1/2" from edge of cake, sprinkle white chocolate chips on top of whipped cream and top with the chopped and drained cherries.
• Put 2nd cake overtop of first cake and frost the top and sides with the remaining whipped cream.
• You can add chocolate curls or marashino cherries to decorate if desired.

BOILED CHOCOLATE CAKE

Steps:

• Preheat oven to 180 degrees c.
• Place sugar, water, butter, bicarb soda& cocoa in a saucepan& bring to the boil.
• Once boiling, time for 2 minutes, then remove from heat.
• Grease& line base of a loaf pan.
• Once chocolate mixture has cooled, add the flour& egg.
• Mix well until smooth.
• Place in pan& cook in oven for 35 minutes.