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chocolate cherry cake
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Chocolate Cherry Cake

Moist, light Chocolate Cherry Cake is easy to make from scratch! Full of rich chocolate flavor and pieces of cherry it's always a favorite.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time (estimate) 20 minutes
Total Time 1 hour 15 minutes
Servings 16
Calories 189kcal
Author Toni Dash

Ingredients

  • 1/2 cup (1 stick) Unsalted butter softened
  • 1 cup Granulated sugar
  • 1 large Egg
  • 2 1-ounce squares Unsweetened chocolate
  • 1 1/2 cups Cake flour (regular or gluten-free) See Notes
  • 1 teaspoon Baking soda
  • 1/2 teaspoon Salt
  • 1 cup Milk
  • 1/4 cup chopped Maraschino cherries + 16 extra cherries to decorate the top
  • 2 tablespoon Maraschino cherry juice
  • 1/2 cup chopped walnuts plus extra to put on frosting if desired
  • 1 batch Chocolate Cream Cheese Frosting

Instructions

  • Preheat oven to 350 degrees F. Spray an 8-inch by 8-inch baking pan with a non-stick baking spray.
  • In a large bowl, beat the butter with a hand or stand mixer to soften.
    Add in the sugar and continue mixing until light and fluffy.
  • Add the egg and beat well. Set aside.
  • In a microwave-safe bowl, or a small saucepan on the stove using low heat, melt the chocolate.
    See methods for melting the chocolate in the Notes section below.
  • Once the chocolate is melted, mix quickly it into the sugar and egg mixture. Set aside.
  • In another bowl, whisk together the flour, baking soda, and salt.
  • Add into the creamed mixture alternating with the milk, beginning and ending with the flour mixture; beating after each addition.
  • Fold in the cherries, cherry juice, and nuts.
  • Pour into the prepared baking pan and bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
    Cool completely before frosting.

Notes

The nutritional facts include the cake only.
Gluten-free flour
If making a gluten-free version we recommend using Bob's Red Mill gluten-free 1-to-1 Baking Flour as the base flour.
Cake Flour
Using cake flour creates light, tender baked goods. Store bought cake flour can be used. Regular All-Purpose Flour (regular or gluten-free) will also work in this recipe.
How to Make Homemade Cake Flour
For each 1 cup All Purpose Flour (regular or gluten-free) remove 2 tablespoons of flour and add 2 tablespoons of cornstarch. Sift together or whisk to fully combine.
Ways to melt the chocolate
Microwave method
The microwave is fast and easy but needs to be monitored. If over cooked the chocolate can 'seize' (dry out) and cannot be salvaged.
Keys to success: don't rush it and stir well between microwave cycles.
  1. Place the chocolate in a microwave-safe bowl.
  2. Cook for 30 seconds on HIGH.
  3. Stir well.
  4. If needed, continue to cook in 10-15 increments and stir well between each cooking cycle until the chocolate is fully melted.
When microwaving chocolate it can appear to not be melted but a thorough stirring can dissolve final pieces so don't skip the stirring!
Stove top method
If melting on the stove top use a double boiler or a heatproof metal bowl over a sauce pan of simmering water.
This method uses the heat and moisture from water simmering below to gently melt the chocolate.
Key to success: don't rush it and do not let the bottom of the boil touch the surface of the water.
  1. Bring a small saucepan of water to a simmer (not a full boil).
  2. Place the chocolate in a metal heatproof bowl on top of the saucepan.
  3. Stir constantly especially as the chocolate begins to melt.
  4. Remove from heat once the chocolate is fully melted and smooth.
Storing the cake
Store in an airtight container in the refrigerator for up to 3 days.
 
 

Nutrition

Calories: 189kcal | Carbohydrates: 24g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 154mg | Potassium: 59mg | Fiber: 1g | Sugar: 15g | Vitamin A: 229IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg