Chocolate Covered Cherry Cake

Chocolate Covered Cherry Cake

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Patsy Fowler


this is another recipe i wish i could send picture of maybe one day i learn how to do that this cake is so good you can't stop with just 1 piece it was a blue wribbon winner at the fair this year


★★★★★ 2 votes

1 large cake


  • 1/2 c
    butter, unsalted, softened
  • 1 1/2 c
  • 3
    egg whites
  • 2 c
  • 1 tsp
  • 1 Tbsp
    baking powder
  • 1 c
    sour cream
  • 1 tsp
    cherry extract
  • 1 bottle
    (10 oz) maraschino cherries, remove the juice and cut the cherries into eigths
  • 2 Tbsp
    flour for sprinkling over diced cherries

  • 1 pkg
    (12 oz) mini sweet chocolate chips
  • 1/2 c
    whipping cream
  • 6 Tbsp
    butter, unsalted, softened

How to Make Chocolate Covered Cherry Cake


  1. Preheat oven to 350.
  2. Line the bottom of three 6 inch cake pans or two 8 inch with wax paper. Grease the sides.
  3. In a large bowl, beat the butter and sugar together until creamy.
  4. Beat in the egg whites. In a separate bowl, whisk together the flour, salt and baking powder.
  5. In another bowl, combine the sour cream, cherry extract and reserved maraschino cherry juice.
  6. Alternate adding the dry and wet mixtures to the butter, sugar and eggs until combined.
  7. In a small bowl, sprinkle the 2 tablespoons of flour over the diced cherries and stir until the flour has been completely absorbed. Stir in the cherries.
  8. Pour batter into prepared cake pans and bake for 30-35 minutes. Remove from pans and allow to cool completely on a wire rack.
  9. Microwave chocolate chips and whipping cream in a microwave-safe bowl on medium power, 2 1/2-3 minutes, or until chocolate begins to melt.
  10. Whisk until chocolate melts and mixture is smooth. Whisk in the butter, let stand 20 minutes.
  11. Beat at medium speed with an electric mixer 3-4 minutes or until ganache forms soft peaks. Spread on cooled cake.

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About Chocolate Covered Cherry Cake

Course/Dish: Cakes
Other Tag: Quick & Easy

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