Chocolate Maraschino Cherry Cake Recipes

OLD FASHIONED CHOCOLATE MARASCHINO CHERRY CAKE

Steps:

• Preheat oven to 375 degrees
• Grease two 9-inch round baking pans, line with parchment paper or waxed paper, set aside
• In a large bowl, stir together granulated sugar, cocoa powder, baking powder, baking soda, salt and all-purpose flour
• In a separate bowl, combine the eggs, buttermilk, oil and vanilla extract, mix well
• Add wet ingredients to the dry ingredients and mix to combine
• Stir in boiling water and mix
• Pour batter into prepared pans
• Bake for 25-30 minutes or until a toothpick inserted in center comes out clean
• Let cool in the pans for 10 minutes, then remove the cakes to wire racks and let cool completely
• In a large mixer bowl, beat softened butter until completely smooth and fluffy
• Slowly add half of the powdered sugar and mix until smooth
• Add 5 tablespoons of cherry juice and almond extract and mix until smooth
• Slowly add the remaining powdered sugar and mix until smooth
• Add chopped cherries and mix until completely combined
• In a the bowl of an electric stand mixer, fitted with paddle attachment, whip butter on high speed until fluffy, about 5 minutes, occasionally scraping down sides of the bowl
• Sift in cocoa powder then add in powdered sugar, 3 tablespoons heavy cream and vanilla and mix on low speed until combine, scrapping down the sides of the bowls as needed and adding up to 1 tablespoon additional cream to thin if desired
• Place chocolate chips into a bowl, bring heavy cream just barely to a simmer and pour over chocolate chips
• Stir with a spatula until combined and smooth
• Allow to cool and thicken slightly before using on cake
• Place one of the chocolate cake rounds on a serving platter
• Spread maraschino cherry buttercream filling over the cake
• Set another cake layer on top of the filling and spread chocolate frosting over the entire cake
• Drizzle the chocolate glaze around the edge of the cake then pour the remainder of the glaze on top of the cake and spread evenly
• Allow the glaze to firm then pipe chocolate frosting around the edge of the cake and top with cherries, sprinkle with sliced almonds if desired
• Serve

CHOCOLATE MARASCHINO CHERRY CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch pans.
• In a large bowl, stir together cake mix and cocoa. Make a well in the center and pour in water, mayonnaise and eggs. Beat on low speed until blended. Scrape bowl, and beat 2 minutes on medium speed. Stir in chopped nuts and cherries.
• Pour batter into prepared pan. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

MARASCHINO CHERRY CAKE

Steps:

• Preheat oven to 325.
• Drain cherries & dry thoroughly.
• Sift flour, baking powder.
• Coat cherries with a little of this dry mixture.
• Beat butter& sugar together until light& fluffy.
• Add eggs one at a time beating well after each addition.
• add flavouring.
• Stir in remaining flour mixture alternately with milk.
• When smoothly blended add the cherries stirring them in.
• scrape into a well greased tube pan.
• Bake about 2 hours or until cake is set.
• Test with toothpick.
• cool before removing from pan.

CHOCOLATE-CHERRY CAKE

Steps:

• Prepare the cake: Heat the oven to 350 degrees. Grease an 8-inch square baking pan with olive oil.
• In a medium bowl, whisk together the sugar, flour, cocoa powder and baking powder until evenly distributed and no lumps remain. To a separate large bowl, add the 1/2 cup oil, eggs, milk, almond extract and salt and whisk until smooth, at least 30 seconds. Gently whisk the dry ingredients into the wet ingredients until the last streak of flour disappears.
• Transfer the batter to the prepared pan and tap gently against the counter to pop excess air bubbles. Bake until a skewer or cake tester inserted in the center comes out clean, 30 to 40 minutes. Let cool completely in the pan.
• Microwave the cherry preserves in a small bowl in 30-second intervals or in a small saucepan over medium heat until looser and slightly liquidy. Spread the preserves evenly over the cooled cake.
• Make the frosting: In a large bowl, combine the sugar, cocoa powder and salt and pour over the hot water. Either by hand or with an electric mixer, whisk until smooth. Add the heavy cream and continue whisking until billowy soft peaks form. When you turn the whisk upside-down, a peak of cream should flop over slightly like a Santa hat. Spread the frosting over the cake and, if using, garnish with the cherries. Serve immediately or cover and refrigerate until ready to serve.

CHOCOLATE CHERRY CHIP CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
• In a large bowl, mix flour, sugar, cocoa, baking powder, soda and salt.
• Add eggs, coffee, milk, oil and vanilla. Beat until smooth (batter will be thin).
• Fold in cherries and chocolate chips. Pour batter into 9x13 inch pan.
• Bake at 350 degrees F (175 degrees C) for 35 minutes or until toothpick inserted into middle comes out clean. It's best to leave it in the pan, because the chips and the cherries sort of sink to the bottom and solidify and will stick big time! Frost with white buttercream.
• For the frosting: In a large bowl, combine butter, confectioners sugar, 1/2 teaspoon salt and vanilla. Cream with an electric mixer. Add milk by the tablespoon until frosting is smooth.

MARASCHINO CHERRY CAKE

Steps:

• Heat oven to 350 degrees. Grease and flour one 13 x 9 1/2 inch pan.
• Sift dry ingredients together.
• Add shortning, cherry juice, cherries and milk. Beat 2 minutes medium speed.
• Add egg whites. Beat 2 more minutes.
• Fold in nuts. Pour into pans.
• Bake 35 to 40 minutes or until golden.