This easy cherry chocolate cake with almond and cherry flavors wrapped in is delicious! The cherry pie filling adds extra moisture to the cake. The chocolate ganache frosting is gooey and rich. The chocolate ganache, cherries, and almond extract make this cake extra special!
This cake makes me want to buy chocolate-covered cherries and I’m tempted to drop some into the ganache! The cherries tend to settle at the bottom of the cake and give the cake extra moisture. You could add a dollop of whipped cream and a couple extra cherries on top or a scoop of ice cream!
How to make Easy Cherry Chocolate Cake
Grease a 9 x 13 cake pan and preheat the oven to 350 degrees. Make sure you do not follow the directions on the back of the cake mix and follow the instructions and measurements given here. For the cake, you will need a Devil’s Food cake mix, 2 eggs, 1/4 cup vegetable oil, 1/2 cup milk, 1 teaspoon almond extract, and a 21 oz can of cherry pie filling.
Mix all the ingredients mentioned above except the cherry pie filling. Once it is well combined fold in the cherry pie filling to avoid smashing the cherries. Pour the batter into the prepared cake pan and bake for 25 to 30 minutes or until a knife or toothpick comes out clean from the middle of the cake.
How to make Chocolate Ganache for Easy Cherry Chocolate Cake
Immediately after removing the cake from the oven prepare the ganache. Most cakes cannot be frosted until they cool. Because of the ganache, this cake should still be warm when the ganache is poured on top to help it set.
Place the butter, sugar, and evaporated milk into a small saucepan. (The can of evaporated milk will tell you to shake well before opening the can.) Boil the sugar, butter, and evaporated milk for one minute. Stir continuously. Remove from heat and add the chocolate chips and 1/2 teaspoon of almond extract. Once the chocolate has completly melted pour onto the warm cake.
I love that this step is a little faster than other cakes and you don’t have to wait for the cake to cool. Once the cake and ganache have cooled…. cover tightly and store on the counter or in the fridge for 2 to 3 days. If freezing, cover tightly and freeze for up to 3 months.
What is the difference between Devil’s Food cake and regular Chocolate cake?
Devil’s Food cake is lighter than a regular chocolate cake. It has more baking soda which causes this cake to be fluffier. Usually, you will see a lighter frosting, ganache, or no frosting at all on this cake. Also, Devil’s food has a more intense chocolate flavor due to the type of cocoa used and many times extra chocolate added with the cocoa. Regular chocolate cake will tend to favor milk chocolate while Devil’s food has a richer, darker chocolatey flavor.
Check out my other cake recipes here……..
Easy Cherry Chocolate Cake (with chocolate ganache frosting)
Ingredients
- 1 box Devil's Food Cake Mix
- 1 21 oz can Cherry pie filling
- 2 eggs
- 1/4 cup vegetable oil
- 1/4 cup milk
- 1 teas. almond extract
- 1 cup sugar
- 1/3 cup evaporated milk shake can well before opening
- 5 tbl. butter
- 1 cup semi-sweet chocolate chips
- 1/2 teas. almond extract
Instructions
- Grease a 9 x 13 pan with butter. Preheat the oven to 350 degrees.
- Mix together the cake mix, eggs, vegetable oil, milk, and one teaspoon of almond extract. Then fold in the cherry pie filling.
- Pour the batter into the prepared cake pan and bake for 25 to 30 minutes or until a knife or toothpick comes out clean from the center of the cake
- Immediately after the cake has come out of the oven prepare the ganache
- GANACHE: Put the butter, sugar, and evaporated milk (shake the evaporated milk well before opening the can) in a small saucepan and boil for 1 minute
- Remove from heat, add the chocolate chips and 1/2 teaspoon of almond extract
- Stir until smooth and all the chocolate has melted. Pour the warm ganache onto the warm cake
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