This easy and indulgent Chocolate Cherry Cake by Nigella Lawson is a perfect treat for any occasion. With a rich chocolate base and a smooth, glossy glaze, it’s a delightful combination of flavors. Quick to prepare with simple ingredients, this cake is sure to impress anyone with its decadent taste and beautiful presentation.
Ingredients Needed
Cake:
- 1 box (15.25 ounces/425g) devil’s food cake mix
- 3 large eggs
- ¼ cup (60ml) canola oil
- 1 teaspoon almond extract
- 1 can (21 ounces/595g) cherry pie filling
Chocolate Glaze:
- 3 tablespoons (45g) butter
- 2 tablespoons (30ml) corn syrup
- ¾ cup (130g) semi-sweet chocolate chips
- ¼ teaspoon vanilla extract
Optional Garnish:
- Maraschino cherries
How To Make Chocolate Cherry Cake
- Prepare the Oven and Pan: Preheat the oven to 350°F (175°C). Spray a bundt pan with nonstick baking spray.
- Mix the Cake Batter: In a large bowl, stir together the cake mix, eggs, oil, and almond extract until just combined. Fold in the cherry pie filling.
- Bake the Cake: Bake for 40-45 minutes. Cool for 15 minutes, then invert onto a cake plate. Let the cake cool completely for about 2 hours.
- Make the Glaze: In a microwavable bowl, microwave the butter and corn syrup for 45 seconds at 50% power. Add the chocolate chips and microwave for another 45 seconds at 50% power. Stir until the chips are fully melted. If needed, microwave in 15-second intervals until fully melted. Stir in the vanilla extract.
- Drizzle the Glaze: Drizzle the chocolate glaze over the cooled cake. Optionally, cut maraschino cherries in half and arrange them on top or around the base of the cake.
Recipe Tips
- Use room temperature eggs: Room temperature eggs mix better with the batter and help create a smoother texture in the cake. Take your eggs out of the fridge 15-20 minutes before baking.
- Do not overmix the batter: Stir the ingredients just until combined to avoid a dense cake. Overmixing can cause it to be heavy.
- Check for doneness with a toothpick: Insert a toothpick in the center of the cake; if it comes out clean, the cake is done. If it has batter on it, bake for a few more minutes.
- Cool the cake properly: Let the cake cool in the pan for 15 minutes, then invert it onto a plate. This helps prevent it from breaking apart.
How To Store Leftovers?
- Refrigerate: Allow the leftover cake to cool to room temperature before refrigerating. Wrap it tightly in plastic wrap or store it in an airtight container. It will stay fresh in the fridge for up to 5 days.
- Freeze: After the cake cools completely, wrap it tightly in plastic wrap and place it in a freezer-safe container or bag. It can be frozen for up to 2 months. To serve, thaw it at room temperature for a few hours before enjoying it.
Nutrition Facts
Serving Size: 1 slice (85g)
- Calories: 280
- Total Fat: 11g
- Saturated Fat: 5g
- Cholesterol: 30mg
- Sodium: 276mg
- Potassium: 179mg
- Total Carbohydrate: 48g
- Dietary Fiber: 1g
- Sugars: 27g
- Protein: 3g
Try More Nigella Recipes:
- Nigella Meringue
- Nigella Lawson Smoked Salmon Pasta
- Nigella Tartiflette
- Nigella Slow Cooker Lamb Shanks
Nigella Chocolate Cherry Cake
Description
This easy and indulgent Chocolate Cherry Cake by Nigella Lawson is a perfect treat for any occasion. With a rich chocolate base and a smooth, glossy glaze, it’s a delightful combination of flavors. Quick to prepare with simple ingredients, this cake is sure to impress anyone with its decadent taste and beautiful presentation.
Ingredients
Cake:
Chocolate Glaze:
Optional Garnish:
Instructions
- Prepare the Oven and Pan: Preheat the oven to 350°F (175°C). Spray a bundt pan with nonstick baking spray.
- Mix the Cake Batter: In a large bowl, stir together the cake mix, eggs, oil, and almond extract until just combined. Fold in the cherry pie filling.
- Bake the Cake: Bake for 40-45 minutes. Cool for 15 minutes, then invert onto a cake plate. Let the cake cool completely for about 2 hours.
- Make the Glaze: In a microwavable bowl, microwave the butter and corn syrup for 45 seconds at 50% power. Add the chocolate chips and microwave for another 45 seconds at 50% power. Stir until the chips are fully melted. If needed, microwave in 15-second intervals until fully melted. Stir in the vanilla extract.
- Drizzle the Glaze: Drizzle the chocolate glaze over the cooled cake. Optionally, cut maraschino cherries in half and arrange them on top or around the base of the cake.
Notes
- Use room temperature eggs: Room temperature eggs mix better with the batter and help create a smoother texture in the cake. Take your eggs out of the fridge 15-20 minutes before baking.
- Do not overmix the batter: Stir the ingredients just until combined to avoid a dense cake. Overmixing can cause it to be heavy.
- Check for doneness with a toothpick: Insert a toothpick in the center of the cake; if it comes out clean, the cake is done. If it has batter on it, bake for a few more minutes.
- Cool the cake properly: Let the cake cool in the pan for 15 minutes, then invert it onto a plate. This helps prevent it from breaking apart.
Nigella Chocolate Cherry Cake