Chocolate Cake with Cherry Pie Filling Recipe from Scratch
If you grew up on boxed cake and canned cherries, this **Chocolate Cake with Cherry Pie Filling** will feel familiar, but it tastes richer, cleaner, and...
Ingredients
- 2 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 1/4 cup packed light brown sugar
- 3/4 cup unsweetened cocoa powder natural or Dutch process
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp fine salt
- 2 large eggs at room temperature
- 1 cup whole milk or buttermilk at room temperature
- 1/2 cup neutral oil such as canola or vegetable
- 1/4 cup unsalted butter melted and cooled
- 2 tsp vanilla extract
- 1 cup hot water or hot coffee
- 1 21 oz can cherry pie filling, preferably with whole cherries
- 1 tsp lemon juice
- 1/4 cup chopped dark chocolate or mini chocolate chips optional
- 1 cup semisweet chocolate chips or chopped chocolate
- 1/2 cup heavy cream
- 1 tsp vanilla extract
- Pinch of fine salt
Instructions
- Preheat the oven to 350°F. Grease a 9x13-inch baking pan and line the bottom with parchment paper for easier slicing.
- In a large bowl, whisk together the flour, granulated sugar, brown sugar, cocoa powder, baking powder, baking soda, and salt until well combined and no cocoa lumps remain.
- In a separate bowl, whisk the eggs, milk or buttermilk, oil, melted butter, and vanilla until smooth and slightly thickened.
- Pour the wet ingredients into the dry ingredients and whisk just until the batter is mostly combined; it will be thick at this stage.
- Carefully pour in the hot water or hot coffee and whisk until the batter is smooth and glossy. Do not overmix; stop when no dry streaks remain.
- Pour the batter into the prepared pan and smooth the top with a spatula so it reaches evenly into the corners.
- In a medium bowl, stir together the cherry pie filling and lemon juice. If using, fold in the chopped dark chocolate or mini chocolate chips.
- Spoon the cherry pie filling evenly over the surface of the batter in small mounds, leaving some gaps so the batter can rise between the cherries.
- Bake for 30 to 35 minutes, or until the cake is set around the edges and a toothpick inserted into a chocolate area (not a cherry pocket) comes out with a few moist crumbs.
- Transfer the pan to a wire rack and let the cake cool completely in the pan. The cherry filling will sink slightly into the cake as it cools.
- While the cake cools, place the chocolate chips or chopped chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan over medium heat until steaming and just starting to bubble at the edges.
- Pour the hot cream over the chocolate, let sit for 2 to 3 minutes, then add the vanilla and a pinch of salt. Stir gently until the mixture is smooth and glossy. Let the ganache cool until it thickens slightly but is still pourable.
- Pour the ganache over the cooled cake, spreading it gently with an offset spatula or the back of a spoon to cover the top in an even layer.
- Let the cake sit at room temperature for 20 to 30 minutes, or chill briefly, until the ganache is set enough to slice cleanly. Cut into squares and serve.
Notes
For a deeper chocolate flavor, use Dutch process cocoa and hot coffee instead of water.
You can bake this as two 8-inch or 9-inch round layers; reduce the bake time slightly and watch closely.
The cake keeps well, covered, in the refrigerator for up to 3 days; the cherry filling helps keep the crumb moist.
If using homemade cherry pie filling, cool it to room temperature before spooning over the batter so it does not thin the cake.
Let chilled slices sit at room temperature for 15 to 20 minutes before serving for the best texture and flavor.
You can bake this as two 8-inch or 9-inch round layers; reduce the bake time slightly and watch closely.
The cake keeps well, covered, in the refrigerator for up to 3 days; the cherry filling helps keep the crumb moist.
If using homemade cherry pie filling, cool it to room temperature before spooning over the batter so it does not thin the cake.
Let chilled slices sit at room temperature for 15 to 20 minutes before serving for the best texture and flavor.