Chocolate Cherry Cake

5 from 1 vote

This mouthwatering Chocolate Cherry Cake features a moist chocolate cake with cherry pie filling mixed right into the batter.

Prep Time15

Cook Time30

Cooling Time30

Total Time45

Course: Dessert

Cuisine: Universal

Keyword: birthday cake, cake, cherry, cherry pie filling, chocolate, chocolate cake, chocolate cherry, cream cheese, cream cheese frosting, cream cheese icing, dessert

Servings:

Calories: 395kcal

Author: Carissa Serink

Equipment

Cake pan(s) Either one 9x13" rectangular baking pan or two 8" or 9" round pans.

Ingredients

3 oz semisweet chocolate chips (use dairy-free chocolate chips to make this recipe dairy-free)
3/4 cup cocoa powder
1 tsp instant coffee powder
1/2 cup boiling water
11/2 cups all purpose flour
1 teaspoon baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup sugar
2 large eggs room temperature
2 tsp vanilla extract
3 Tbsp canola oil
21 oz can cherry pie filling

Instructions

Preheat oven to 350°F. Spray a 9x13" or two 8" or 9"baking pan(s) with vegetable oil and line the bottom with parchment paper (see note).
Melt chocolate chips in a large glass bowl over a pot of barely boiling water. Add the boiling water, cocoa and coffee. Whisk together until smooth and allow to cool slightly. In a separate bowl, whisk together flour, baking powder, baking soda and salt.
Whisk sugar, eggs and vanilla into the chocolate mixture, then slowly whisk in the oil until emulsified. Add half the flour mixture to the chocolate mixture and gently whisk to combine. Repeat with second half of flour mixture. Gently stir in the cherry pie filling. Do not overmix. The batter will be thick, like pudding.
Scrape batter into the prepared pan(s), and smooth the top with a spatula. Bake until a toothpick comes out with a few moist crumbs, 35-40 minutes. Rotate the pan(s) halfway through baking.
Let cake cool completely in the pan. Run a knife around the edges then turn onto a wire rack. Peel parchment off, and frost, if desired.

Notes

Note: The cake can also be made using two 9" round cake pans and layered. Reduce cooking time slightly.

Nutrition