Chocolate Cherry Skillet Cake Recipes

CHERRY CHOCOLATE CAKE

Steps:

• For the cake: Preheat oven to 350 degrees F and prepare two 9-inch round cake pans with parchment paper and butter.
• Combine the sugar, flour, baking soda and salt together in a large bowl and whisk until combined, set aside. Whisk together, eggs, buttermilk, oil and vanilla until well combined. Add the egg mixture to the dry ingredients and whisk until smooth. Slowly add the hot coffee and rum to the batter and whisk until totally blended and smooth, about 2 minutes. The batter will be quite runny.
• Divide the batter into the prepared pans and bake for about 25 minutes or until set when tested with a toothpick. Cool completely.
• For the cherry filling and topping: Place the cherries and kirsch in a saucepot. Whisk together the sugar and cornstarch in a small bowl and then add to the cherries.
• Add the sugar mixture to the cherries and cook over low heat until the cherries come to a boil and the liquid thickens and is transparent, about 10 minutes. If you are using fresh cherries, you will want to cook them until the fruit is slightly tender.
• Transfer to a bowl and cool to room temperature.
• To assemble the cake: Whip the cream, powdered sugar and vanilla to stiff peaks. Place one layer of the cake on a serving platter. Spread half of the whipped cream over the top. Distribute half the cherries over the cream. Repeat with the next layers of cake, cream and cherries. Serve immediately or place it in the refrigerator.

CHERRY-CHOCOLATE UPSIDE-DOWN CAKE

Steps:

• Preheat the oven to 375 degrees F. Combine 3/4 cup sugar and 1 1/2 tablespoons water in a 10-inch ovenproof skillet; stir until the mixture looks like wet sand. Cook over medium-high heat, gently swirling the pan occasionally but not stirring, until light amber, about 5 minutes. Remove from the heat. Toss the cherries with the lemon juice and arrange over the caramel; set the skillet aside.
• Whisk the flour, baking powder, baking soda and salt in a medium bowl. Beat the butter and the remaining 1 cup sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating after each addition, then beat in the vanilla. Reduce the mixer speed to low; add the flour mixture in 3 batches, alternating with the buttermilk, beginning and ending with the flour, and mix until just incorporated. Stir in the chocolate chips. Pour the batter over the cherries and spread evenly.
• Transfer the skillet to the oven and bake until the cake is golden and a toothpick inserted into the center comes out clean, about 50 minutes. (Cover loosely with foil if the cake is browning too quickly.) Let sit 15 minutes, then invert onto a platter and let cool completely.

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.

CHOCOLATE CHERRY UPSIDE DOWN CAKE

Steps:

• Spread pie filling evenly in the bottom of a greased 9x13 inch pan.
• In a large bowl stir together flour, sugar, cocoa, baking soda, and salt.
• In another bowl combine water, oil, vinegar, and vanilla. Add these liquid ingredients to the flour mixture all at once. Stir until just moistened. Pour the batter evenly over the cherry pie filling.
• Bake in a preheated 350 degrees F ( 175 degrees C) oven for 30 to 35 minutes.
• Let cake cool for 10 minutes in pan then invert cake onto a serving dish and continue to cool.