Nigella Chocolate Cherry Cake recipe is made with chocolate cake mix, cherry pie filling, eggs, sugar, butter, milk, and semisweet chocolate chips. The total time required is 90 minutes, including preparation and baking, making 12 servings.
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🤎 Why You’ll Love This Chocolate Cherry Cake Recipe:
- Rich and Decadent Flavor: This Nigella Chocolate Cherry Cake combines the rich taste of chocolate with the tart sweetness of cherry pie filling. The moist cake and smooth chocolate frosting offer a perfect flavor balance, making it a delight for any chocolate lover.
- Easy to Prepare: With minimal effort and basic ingredients, this recipe is easy to prepare. The simple mix-and-bake process and ready-made cherry pie filling make it a convenient choice for busy days or last-minute gatherings.
- Perfect for Any Occasion: Ideal for birthdays, holidays, or casual get-togethers, this cake suits any occasion. Its appealing appearance and delicious taste make it a crowd-pleaser, enjoyed by all ages and perfect for both casual and formal events.
❓ What Is Nigella Chocolate Cherry Cake Recipe?
Nigella Chocolate Cherry Cake is a delightful dessert made from a mix of chocolate cake, cherry pie filling, eggs, sugar, butter, milk, and semisweet chocolate chips this cake is rich and moist, with a perfect balance of chocolate and cherry flavors.
🍒 Nigella Chocolate Cherry Cake Ingredients
- 1 (15.25 ounce) package chocolate cake mix
- 1 (21 ounce) can cherry pie filling
- 3 eggs
- 1 cup white sugar
- 5 tablespoons butter
- ⅓ cup milk
- 1 cup semisweet chocolate chips
🎂 How To Make Nigella Chocolate Cherry Cake
- Preheat the oven to 350 degrees F (175 degrees C). A 9×13-inch baking pan should be greased and floured.
- In a large bowl, mix cake mix, cherry pie filling, and three eggs together until well blended. Pour cake mix into pan that has been prepped.
- About 35 to 40 minutes, or until a toothpick stuck in the middle comes out clean after baking in a hot oven. Let cake cool all the way down.
- To make the frosting: In a pot, mix sugar, butter, and milk. Bring to a boil while stirring all the time. Cook for one minute. Once it’s cool, add the chocolate chips and stir them in until they melt and become smooth. Cover the chocolate cake with frosting that is spread out evenly.
💭 Recipe Tips:
- Don’t overmix the batter: Overmixing can make the cake dense and tough. Mix just until the ingredients are combined to maintain a light and moist texture.
- Use room temperature ingredients: Ensure that eggs, butter, and other dairy ingredients are at room temperature before mixing. This helps in better blending and a smoother batter.
- Prevent cherry sinking: To prevent cherries from sinking to the bottom, toss them in a little flour before folding into the batter. This helps them stay evenly distributed.
- Adjust frosting thickness: If the frosting is too thick, add a small amount of milk to reach the desired consistency. If too thin, add more powdered sugar gradually until it thickens.
- Avoid high oven temperature: Baking at a temperature that is too high can cause the cake to dry out. Stick to the recommended temperature of 350 degrees F (175 degrees C) for best results.
🍯 What To Serve With Chocolate Cherry Cake?
Serve Chocolate Cherry Cake with a Salted Caramel Sauce, Lemon Mousse, Chocolate Pots, or a drizzle of warm chocolate sauce for an extra indulgent treat.
🎚 How To Store Leftovers Chocolate Cherry Cake?
- In The Fridge. Store leftovers chocolate cherry cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week to maintain freshness.
- In The Freezer. Wrap leftovers chocolate cherry cake tightly in plastic wrap, then in foil freeze for up to 3 months.
🥵 How To Reheat Leftovers Chocolate Cherry Cake?
- In the Microwave: Placeleftovers chocolate cherry cake on a microwave-safe plate and heat on medium power for 20-30 seconds, checking for warmth.
- In the Oven: Preheat oven to 150°C (300°F) place leftovers chocolate cherry cake on a baking sheet, cover with foil and heat for 3 minutes.
FAQ’S
How do you keep cherries from sinking in a cherry cake?
To prevent cherries from sinking in a cherry cake, toss them in a small amount of flour before adding them to the batter this creates a light coating that helps the cherries stay suspended throughout the cake, ensuring even distribution and preventing them from settling at the bottom during baking.
Can you add nuts to a cherry cake recipe?
Yes, you can add nuts to a cherry cake recipe for added texture and flavor chopped walnuts, pecans, or almonds work well. Simply fold the nuts into the batter along with the cherries, ensuring they are evenly distributed before baking.
How do you make cherry cake moist?
To make cherry cake moist, use oil instead of butter in the batter, add sour cream or yogurt, and ensure not to overbake it. Incorporating fruit, such as cherries, helps retain moisture, brush the baked cake with a simple syrup to enhance its moistness.
Can you use fresh cherries instead of canned cherries in cherry cake?
Yes, you can use fresh cherries instead of canned cherries in a cherry cake. Pit and halve the fresh cherries before folding them into the batter. Fresh cherries offer a more natural flavor and can be a healthier alternative to canned cherries, which often contain added sugars.
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Nigella Chocolate Cherry Cake Nutrition Facts
Amount Per Serving
- Calories: 370 kcal
- Total Fat: 16 g
- Saturated Fat: 8 g
- Cholesterol: 60 mg
- Sodium: 350 mg
- Total Carbohydrates: 54 g
- Dietary Fiber: 2 g
- Sugars: 40 g
- Protein: 5 g
Nigella Chocolate Cherry Cake
Description
Nigella Chocolate Cherry Cake recipe is made with chocolate cake mix, cherry pie filling, eggs, sugar, butter, milk, and semisweet chocolate chips. The total time required is 90 minutes, including preparation and baking, making 12 servings.
Ingredients
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). A 9×13-inch baking pan should be greased and floured.
- In a large bowl, mix cake mix, cherry pie filling, and three eggs together until well blended. Pour cake mix into pan that has been prepped.
- About 35 to 40 minutes, or until a toothpick stuck in the middle comes out clean after baking in a hot oven. Let cake cool all the way down.
- To make the frosting: In a pot, mix sugar, butter, and milk. Bring to a boil while stirring all the time. Cook for one minute. Once it’s cool, add the chocolate chips and stir them in until they melt and become smooth. Cover the chocolate cake with frosting that is spread out evenly.
Notes
- In the Microwave: Place a slice on a microwave-safe plate and heat on medium power for 20-30 seconds, checking for warmth. Repeat if necessary.
- Use room temperature ingredients: Ensure that eggs, butter, and other dairy ingredients are at room temperature before mixing. This helps in better blending and a smoother batter.
- Adjust frosting thickness: If the frosting is too thick, add a small amount of milk to reach the desired consistency. If too thin, add more powdered sugar gradually until it thickens.
- Avoid high oven temperature: Baking at a temperature that is too high can cause the cake to dry out. Stick to the recommended temperature of 350 degrees F (175 degrees C) for best results.