Cherry-Topped Chocolate Cake – a delicious recipe with baking cocoa, butter, chocolate, eggs, sugar, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Coat a 9-in. springform pan with cooking spray; line with waxed paper and spray the paper. Dust with 2 teaspoons cocoa. Place pan on a double thickness of heavy-duty foil (about 18 in. square); securely wrap foil around pan.
2
In a heavy saucepan over low heat, melt butter and chocolate. Cool to lukewarm. In a large bowl, beat eggs and 1/2 cup sugar until thick and lemon-colored. Combine the remaining cocoa and sugar; beat into eggs. Add vanilla. Gradually beat in cooled chocolate mixture. Pour into prepared pan.
3
Place pan in a large baking pan; add 3/4 in. of hot water to larger pan. Bake at 325u00b0 for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 20 minutes.
4
Carefully run a knife around edge of pan; cool completely. Serve with cherry pie filling and whipped cream. Refrigerate leftovers.
1155
kcal
Calories
90
g
Fat
70
g
Carbs
22
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 5 teaspoons baking cocoa, divided, 1 cup butter, cubed, 9 ounces semisweet chocolate, chopped, 5 large eggs, and more.
Yes, Cherry-Topped Chocolate Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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