Cherry Cola Chocolate Cake Recipe

Reviewed on Jan. 01, 2013 by leah.cahill

Very good!

Reviewed on Oct. 06, 2011 by jengl

Very rich, but oh my goodness!! Great as is, but I also tried with a wild cherry flavored water and maraschino cherries and it tasted just like chocolate covered cherries. Delicious!!

Reviewed on Aug. 01, 2011 by blue_eyes998

I don't know that I'd crave this again, but it was good. I made it in my 5 Qt slow cooker, so it cooked faster (hour and halfish I think) and then I still let it sit the 30 minutes. I left out the rum. It was super moist--wet, actually, but yummy. It was not pretty, but I wouldn't expect a cake cooked in a crock pot to be pretty.

Reviewed on Apr. 28, 2011 by erindumont59

Like the old hot fudge sundae cake, this is moist and filling, but better. I reduced the sugar by about 1/3, used chocolate chips instead of the chopped chocolate, and substituted cherry cola for the regular cola. Needing it in a hurry, I baked it in a 2-quart covered casserole dish and baked at 375 for about 45 minutes. It was a huge hit with my husband and his coworkers. Thanks for sharing this version!

Reviewed on Apr. 12, 2011 by JaniceMurphy11

This cake is over the top rich. If I ever made it again I would forego the topping and just make the cake itself. That being said, it is sloppy looking when served up right away, and down right terrible looking as a leftover.

Reviewed on Apr. 02, 2011 by ccubed

I have friends who enjoy coming for dinner when I am trying a new recipe as I did last night. This dessert was not only delicious but fun to make. Very much like a lava cake. Next time I might substitute rum for more cola.It was a hit!

Reviewed on Mar. 30, 2011 by Brenda D

My kids made this for supper the other night and it was good. I didn't have any dried cherries on hand, but used marachino cherries instead. We also substituted the cherry juice for the rum and the cake turned out fine. I will admit that it is pretty sweet, but being that sweet made sticking to portion sizes easier. As my grandma would say, "A little dab will do ya." Thanks for sharing!

Reviewed on Mar. 28, 2011 by jmymac

My 13 yr. old grandson found this recipe and wanted to try it. Since it is so easy to make, I let him make it. He used mini morsels instead of grating the chocolate, cherry cola (because that's what we had on hand) and no rum. The kids loved it, and he was so proud to have made our dessert! It was a little rich for me, but will make it again for the family.

Reviewed on Mar. 28, 2011 by rachelwelch

My teenage boys liked it, but way too sweet for me. Also doesn't look so appetizing left over. Next time I'll make it for a crowd to be eaten all at once.

Reviewed on Mar. 27, 2011 by gamber

Very good. I substituted the amaretta because I had it on hand. My husband, who is not a big sweets fan even loved it. He liked the subtle chocolate flavor with the cherries. I may add more cherries because they were so good.

Reviewed on Mar. 27, 2011 by nu2dallas

It was easy enough to make, but way over the top rich! WOW! I didn't include the rum since I don't drink. It smelled wonderful while cooking but just way too sweet.

Reviewed on Mar. 26, 2011 by kingstewie

This is a great recipe and easy to prepeare ahead of time. Also, if you write a review, please just write a review, people who read these reviews care what other people think of the recipe, they do not care about your carb intake or whether or not you buy or keep alcohol in the house. I don't care for rum so I just delete it and it turns out great!

Reviewed on Mar. 26, 2011 by Bleugerman

I am also diabetic and have to count carbs. But, there is an easy solution. I was taught in diabetes class that smaller portions are the way to enjoy these treats on occasion. That means not every day. And as for ice cream you can buy lower calorie/carb ice cream too. Or, instead have low carb whipped cream. You will still have fat, but beating cream with splenda cuts down on carbs.

Reviewed on Mar. 26, 2011 by essentially

for alanda the conversion of crockpot to oven is: For most crockpots, the low setting is about 200 degrees F and the high setting is about 300 degrees F. So my guess would be to set your oven for 300 degrees and bake for 2 1/2 hours covered, turn off oven and leave it in the oven for 30 minutes.

Reviewed on Mar. 26, 2011 by tupelogranma

I do not use or buy alcohol. How would I sub for the rum, and in what amount? Thanks

Reviewed on Mar. 26, 2011 by alanda

help, i dont have a slow cooker yet! can i use the oven? and what temp?

Reviewed on Mar. 26, 2011 by SingerRinger

If substituting almond extract be careful as it is pretty strong. Use about 1 tsp in place of the rum.

Reviewed on Mar. 26, 2011 by corpuscissy

Can't make this cake although I was tempted to try !! We have to limit our carbs to around 15 mg, per snack and 45 carbs per meal. Plus I guess if you add ice cream to this dessert you just upped the anty in carbs ..

Reviewed on Mar. 26, 2011 by kybriar

I need some help!! If I use almond extract how much do I use? Is it a 1/4 cup in place of the rum?

Reviewed on Mar. 26, 2011 by snoopyneum

To Sajen: If you read the recipe step by step, you'll find the topping goes on before it is baked.

Reviewed on Feb. 20, 2011 by Sajen

Help, Is the Toppping supposed to be put on top of the mixture in the slow cooker before it is cooked or after? The receipe is not clear on this point.

Reviewed on Jan. 30, 2011 by Mandy8

I made this using cherry coke and it came out amazing! Total hit with my family and friends, I will definitely be making it on a regular basis. I also used chocolate chips instead of grating chocolate.

Reviewed on Jan. 24, 2011 by rhduc

Made this yesterday. Used a 2 qt slow cooker instead of a 3 qt as recommended. Filled it right to the top, but worked out okay. Very good, but would possibly use amaretto (or almond extract) instead of rum. Also considered using cherry flavored dried cranberries (Craisins). All in all, very tasty, especially with the vanilla ice cream!!! Another winner from TOH!! Thanks!!

Reviewed on Dec. 14, 2009 by nurseKaren

My daughter-in-law was wanting me to make a "volcano cake", but I didn't have any 6 oz custard cups. I was looking for a similar recipe and this caught my eye. Cake in slow cooker...I had to try it. I did make a few changes. I just used chocolate chips rather than grating squares of chocolate and I also increased the sugar a little in the cake. In the topping, I added a tsp of almond flavoring and used Amaretto instead of the rum. It took 2 1/2 hours cooking on high in a 3 quart slow cooker. It was yummy!! Next time I plan to use a Cherry Coke and use the Amaretto again! I like Rum but didn't have any this time, but I liked the cherry/almond flavoring so much I don't know if I will ever try the Rum!! It was great left over the next day, too. I just heated a serving in the microwave. I never got around to trying it with ice cream!!