Chocolate Cherry Cake
or Black Forest Cake
Our recipe has cherries in the cake and in the topping
Too much of a good thing? We don’t think so - cherries, done right, offer a unique taste and texture.
Truth is, pro caterers seldom make cakes from scratch. But we sure do when a recipe is this good. Caterer’s Cake Secrets gives you lots of ideas, especially for larger parties.
Remember that good baking is more like careful chemistry. Measure your ingredients, avoid substitutions, and use ASK-a-CATERER for free party recipes and ideas.
Portions/Servings This recipe will feed 12 people.
Read about Party Food Quantities to plan for more or less.
1 chocolate cake mix
1 can cherry pie filling
1 teaspoon almond extract
1 cup granulated sugar
5 tablespoons butter
1/3 cup milk
6 oz package of semisweet chocolate chips
2 lbs. dark, sweet cherries
1/3 c. sugar
1/3 c. water
1 tablespoon lemon juice
1/3 c. brandy
Preheat oven to 350° Spray the inside of 2 - 9” pans with vegetable release. For easy removal, dust the pan with cocoa, so that it sticks to the veggie spray. Shake out the excess.
Combine the cake mix, cherry pie filing, eggs and almond - don’t overstir. Bake for 35 minutes until done. Allow to cool. Remove from pans.
Make the frosting by combining everything else except the chips. Cook it up on the stove, get it to boil, stir for 1 minute, add the chips, stir till smooth, turn off heat and wait for 30 minutes.
Place the first layer of cake on your serving plate. With a long, serrated knife, cut the crown of the cake off, so that it is flat, and the top “crust” is removed.
Now spread/pour about 1/4 of the frosting onto the first layer. Then place the top layer and frost top and sides.
For the brandied cherries, wash and pit the fresh cherries. Combine the sugar, water and lemon in a saucepan, heat to just boiling, add the pitted cherries and cook for 5 minutes. Remove from heat and add the brandy.
Allow the cherries to cool, overnight is fine. Shortly before serving, artfully spoon the cherries on top of your cake.
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