Cherry Cola Chocolate Cake Recipe
Cherry Cola Chocolate Cake Recipe photo by Taste of Home

Cherry Cola Chocolate Cake Recipe

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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
MAKES:8 servings
Test Kitchen Approved
TOTAL TIME: Prep: 30 min. + standing Cook: 2 hours + standing
MAKES: 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

Nutritional Facts

1 serving (calculated without ice cream and cherries) equals 500 calories, 17 g fat (10 g saturated fat), 34 mg cholesterol, 380 mg sodium, 80 g carbohydrate, 2 g fiber, 5 g protein.

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.
Originally published as Cherry Cola Chocolate Cake in Country Woman August/September 2009, p38

Reviews for Cherry Cola Chocolate Cake

AVERAGE RATING
(27)
RATING DISTRIBUTION
5 Star
 (12)
4 Star
 (7)
3 Star
 (3)
2 Star
 (4)
1 Star
 (1)
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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."

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