Recipes // Desserts // Chocolate Cherry Cake

Chocolate Cherry Cake


By Kim Nelson


  • 3/4 cup (1 1/12 sticks) unsalted butter at room temperature
  • 2 cups sugar
  • 3 eggs
  • 3 squares (1 ounce each) unsweetened chocolate, melted & cooled
  • 3 cups sifted, unbleached all-purpose flour (sift and then measure)
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 1/2 cups whole milk
  • 1/2 cup maraschino cherry juice
  • 12 maraschino cherries, sliced


  1. Preheat the oven to 350 degrees. Grease and flour two 9-inch cake pans.
  2. In a bowl of an electric stand mixer, cream together the butter and sugar until light and fluffy. Add the eggs. Beat well. Scrape down the sides and around the bottom of the bowl. Add the melted chocolate.
  3. Sift together the already sifted flour, baking soda and salt. Add the flour mixture to the butter mixture along with the milk and cherry juice. Mix on low. Scrape down the sides and bottom of the mixing bowl. Continue mixing on high for 1 minute. Fold in the sliced cherries
  4. Pour the batter into prepared pans. Bake for 30-35 minutes. Let the cake layers cool in pans for 20 minutes before turning out onto the cake plate. Cool completely before icing.

Icing Ingredients:

  • 1 1/3 cups white corn syrup
  • 2 egg whites
  • Pinch of salt
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon pure vanilla extract
  • 1 drop red food coloring (optional)
  • Coconut flakes, toasted


  1. In a small pan, heat the corn syrup over low heat until boiling.
  2. In the boil of an electric stand mixer, beat the egg white until soft peaks form.
  3. Add the salt.
  4. While the mixer is on high, slowly pour the hot corn syrup into the bowl and continue beating the egg whites until they become a fluffy, glossy icing.
  5. Add the extracts.
  6. Tint the icing with a drop or two of food coloring.
  7. Put the icing on the cake layers. Sprinkle the coconut.
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