Back to Cherry Cola Chocolate Cake

Print Options

 
 
 

Card Sizes

 
 
 
 Print
Cherry Cola Chocolate Cake Recipe

Cherry Cola Chocolate Cake Recipe

For a truly different chocolate cake, think outside the box and inside the slow cooker. This easy dessert comes out warm, moist, fudgy and wonderful. And it won't heat up the kitchen. —Elaine Sweet, Dallas, Texas
TOTAL TIME: Prep: 30 min. + standing Cook: 2 hours + standing YIELD:8 servings

Ingredients

  • 1/2 cup cola
  • 1/2 cup dried tart cherries
  • 1-1/2 cups all-purpose flour
  • 1/2 cup sugar
  • 2 ounces semisweet chocolate, chopped
  • 2-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup chocolate milk
  • 1/2 cup butter, melted
  • 2 teaspoons vanilla extract
  • TOPPING:
  • 1-1/4 cups cola
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 2 ounces semisweet chocolate, chopped
  • 1/4 cup dark rum
  • Vanilla ice cream and maraschino cherries, optional

Directions

  • 1. In a small saucepan, bring cola and dried cherries to a boil. Remove from the heat; let stand for 30 minutes.
  • 2. In a large bowl, combine the flour, sugar, chocolate, baking powder and salt. Combine the chocolate milk, butter and vanilla; stir into dry ingredients just until moistened. Fold in cherry mixture. Pour into a 3-qt. slow cooker coated with cooking spray.
  • 3. For topping, in a small saucepan, combine the cola, sugar and brown sugar. Cook and stir until sugar is dissolved. Remove from the heat; stir in chocolate and rum until smooth. Pour over batter; do not stir.
  • 4. Cover and cook on high for 2 to 2-1/2 hours or until set. Turn off heat; let stand, covered, for 30 minutes. Serve warm with ice cream and maraschino cherries if desired. Yield: 8 servings.
Editor's Note: This recipe does not use eggs.

Nutritional Facts

1 each: 500 calories, 17g fat (10g saturated fat), 34mg cholesterol, 380mg sodium, 80g carbohydrate (59g sugars, 2g fiber), 5g protein

Reviews for Cherry Cola Chocolate Cake

Sort By :
MY REVIEW
Reviewed Mar. 7, 2016

"Good but not enough to make again. Easy to make but short on flavor and true "cakiness". Couldn't taste the cherry cola."

MY REVIEW
Reviewed Feb. 10, 2016

"I too appreciate all the reviews before jumping in and trying something. TOO sweet was the overwhelming comment, and easily understood. Though there's only a 1/2 C of sugar in the cake, you then pour 1 C. of sugar into a more than a cup of cola that Also Has Sugar. Wow! That sounds over the top to me. Yes, I agree teenagers and many men would say it wasn't too sweet; but for the majority of us we know the problems that sugar can cause and have learned less is better. Using less sugar also allows other flavors to develop and come through."

MY REVIEW
Reviewed Jan. 19, 2015

"This cake is so so. This was my first attempt at making a slow cooker cake. It came out fine in the cooker, however I found the flavor (as far as chocolate cakes go) bland and texture to be more on the bread pudding side. I did't pick up any benefit from the cola and kept wanting there to be more cherries in the cake. Won't be making this recipe again."

MY REVIEW
Reviewed Jun. 14, 2014

"This recipe is somewhere between ok and good, which is not good enough for me to want to make it again. Some reviewers thought it was too sweet, I didn't. One thing I like about it is that, with some adjustments and manipulations, it could be the basis for Lava Cake."

MY REVIEW
Reviewed Apr. 1, 2014

"I make a new treat every week for my Sunday School Class. We are doing a play for our dinner theater set in the 1950's, with a soda shop and I thought this would be great. I used diet cherry coke in the cake and topping. The guys begged for me to make it again. No one thought it was TOO sweet. I also used fat free Chocolate milk to cut out some of the fat.which made the cake lighter in calories and fat."

MY REVIEW
Reviewed Dec. 5, 2013

"I appreciate people reviewing, with the changes they make. It is helpful to me to know what people have tried as substitutes for alcohol. Often I will pass over a recipe that includes alcohol because I don't know what does and does not work as an appropriate substitute ingredient. I also appreciate ideas others have to reduce the sweetness on the palate; adding whipped cream, etc. I tend to have problems thinking outside the box, so I truly appreciate the brave souls who have used tweaking recipes as an adventure; thanks for sharing your experiences!"

MY REVIEW
Reviewed Aug. 8, 2013

"got a question? why does most reviewers say it's to sweet//// !/2 c sugar should not have made it to sweet. Do you think it could be the chocolate milK and if so can white milk be used instead....THANK YOU"

MY REVIEW
Reviewed Jul. 19, 2013

"This cake was an absolute hit at the office! I'm always looking for new ways to spoil the guys at work...and was informed that I'm "not allowed" to ever make this one again it was so good! Used a dark, spiced rum and that was a great addition to this ultra-sweet and rich cake!"

MY REVIEW
Reviewed Jun. 3, 2013

"Way too sweet, but not in a good way. Will not make this one again."

MY REVIEW
Reviewed Jan. 1, 2013

"Very good!"

MY REVIEW
Reviewed Oct. 6, 2011

"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!!"

MY REVIEW
Reviewed Aug. 1, 2011

"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."

MY REVIEW
Reviewed Apr. 28, 2011

"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!"

MY REVIEW
Reviewed Apr. 12, 2011

"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."

MY REVIEW
Reviewed Apr. 2, 2011

"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!"

MY REVIEW
Reviewed Mar. 30, 2011

"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!"

MY REVIEW
Reviewed Mar. 28, 2011

"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."

MY REVIEW
Reviewed Mar. 28, 2011

"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."

MY REVIEW
Reviewed Mar. 27, 2011

"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."

MY REVIEW
Reviewed Mar. 27, 2011

"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."

MY REVIEW
Reviewed Mar. 26, 2011

"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!"

MY REVIEW
Reviewed Mar. 26, 2011

"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."

MY REVIEW
Reviewed Mar. 26, 2011

"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."

MY REVIEW
Reviewed Mar. 26, 2011

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

MY REVIEW
Reviewed Mar. 26, 2011

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

MY REVIEW
Reviewed Mar. 26, 2011

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

MY REVIEW
Reviewed Mar. 26, 2011

"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 .."

MY REVIEW
Reviewed Mar. 26, 2011

"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?"

MY REVIEW
Reviewed Mar. 26, 2011

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

MY REVIEW
Reviewed Feb. 20, 2011

"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."

MY REVIEW
Reviewed Jan. 30, 2011

"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."

MY REVIEW
Reviewed Jan. 24, 2011

"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!!"

MY REVIEW
Reviewed Dec. 14, 2009

"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!!"

Loading Image