This chocolate cherry cake recipe is out of this world! It's like a molten lava cake (which you know we love), but a little sweeter thanks to the cherry flavor.
Chocolate Cherry Cake
Oh you guys, this is one delicious cake! It is rich and thick like a warm chocolate melting cake but a little more on the sweeter/fruity side. I'm hooked on this. Truth be told, we don't drink wine, and we were given this bottle as a gift awhile back, and we didn't really know what to do with it, except make up a recipe for a port wine cake! We didn't even know how to open the bottle! My husband eventually got out his screw driver and drilled a hole through the cork.
My cakes don't involve a lot of exotic ingredients. The unique item in this recipe is the apple cider vinegar! Since we've already established that I don't know my wine, don't take my recommendation on what makes a good one, but what we used certainly did the job. You'll definitely want to use a springform pan on this one. The cake is so thick and not springy. There's no way you'd be able to get it out of a regular round pan without it crumbling.
Chocolate Cherry Cake Recipe
A delicious chocolate cherry cake that's like molten lava cake but better!
- 3 cups Flour
- ⅔ cup Cocoa
- 2 tsp Baking soda
- ½ tsp Salt
- 1.25 cups Brown sugar
- 1.75 cups Milk
- ¾ cup Vegetable oil
- ¼ cup Port wine
- 2 tbsp Apple cider vinegar
Preheat the oven to 350.
Combine dry ingredients in one bowl while mixing the oil, milk, wine together in a separate bowl.
Pour the wet ingredients into the dry and mix until combined. Save the vinegar until the end, and mix it in quickly.
Pour the batter into your greased springform pan and bake for 50 minutes.
To make the glaze: combine ½ cup milk 1 tbsp. port wine, 2 cups chocolate candy wafers and melt it over a double boiler (you’re going to have to heat this to boiling point if you want to cook the alcohol out). Allow it to thicken slightly then pour over the cake.
And you have a cake!
Now let's work on that glaze. Pull out that wine again. For the frosting glaze, you'll need:
½ cup milk
1 T. port wine
2 cups chocolate candy wafers
Melt it over a double boiler, or make one by allowing the steam of one pot slowly warm a skillet on top. You're going to have to heat this to boiling point if you want to cook the alcohol out.
Think about how you want the finished product to look. If you want the glaze to be very runny and thin, pour the warm sauce over your still-warm cake. If you'd like the glaze a little more set-up, and more like the glaze on a donut, wait until both have cooled to pour.
Eat warm and top with cherries and ice cream. You won't regret it.