Tender Chocolate Cherry Cake: A Sinfully Sweet Delight

If you’re craving something indulgent but with a fruity twist, look no further than the Tender Chocolate Cherry Cake. This cake is like the dessert version of your favorite romantic drama—it’s rich, decadent, and oh-so-sweet, with a little drama thanks to the burst of cherries in every bite. Picture this: moist chocolate cake that practically melts in your mouth, layered with a luscious cherry filling that brings just the right amount of tang to balance the chocolate.

But we’re not stopping there. The whole thing is topped with a dreamy chocolate ganache, giving it a glossy finish that’s almost too pretty to eat (almost). The cherries on top? Literal and figurative. It’s the kind of dessert that’ll have you going back for seconds, and maybe even thirds, because it’s just that good.

Serve it at a dinner party or make it for a cozy night in—either way, this cake is bound to steal the show and win over even the pickiest sweet tooths.

Print Recipe

Tender Chocolate Cherry Cake

Author: Rosvitha

Ingredients

Cake

1 box 15.25 oz Devil’s Food cake mix
2 large eggs
1 tsp almond extract adjust to your liking
1 can 21 oz cherry pie filling
1 cup mini semi-sweet chocolate chips

Frosting

8 oz chocolate melted and cooled
1 ¼ cups unsalted butter softened
1 cup powdered sugar
¾ cup Dutch-process cocoa powder
A pinch of salt
¾ cup light corn syrup
1 tsp vanilla extract

Instructions

Making the Cake:

Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with aluminum foil for easy cleanup, then coat it with cooking spray. Set the pan aside.
In a large mixing bowl, combine the cake mix, eggs, and almond extract. Using a handheld electric mixer, beat on low for about 90 seconds. The mixture will still be dry and form small clumps.
Gently fold in the cherry pie filling, mixing by hand until well combined.
Stir in the chocolate chips by hand. The batter will be thick and slightly lumpy.
Pour the batter into the prepared pan, spreading it evenly. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean or with only a few moist crumbs. Let the cake cool completely in the pan on a wire rack before frosting, about 1 hour.

Making the Frosting:

Break the chocolate into pieces (or roughly chop it) and place it in a microwave-safe bowl. Heat in 20-second intervals, stirring each time until melted and smooth. Set aside to cool.
In the bowl of a food processor, add the butter, powdered sugar, cocoa powder, and salt. Process at high speed for 30-60 seconds until smooth, scraping down the sides of the bowl as needed.
Add the corn syrup and vanilla extract, and process again until just combined, about 10 seconds.
Scrape down the sides of the bowl, then pour in the melted chocolate. Pulse the mixture in short bursts (about 10 to 15 one-second pulses) until the frosting is creamy and smooth.
Once the cake has fully cooled, spread the frosting evenly over the top.
Enjoy your rich and indulgent chocolate cherry cake!