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Cherry-Topped Chocolate Cake

 Cherry-Topped Chocolate Cake
Bonnie Cochran from Bryson City, North Carolina shares her special recipe for a dense and fudgy, flourless chocolate cake. “My husband and I love this rich, moist, ‘special occasion’ dessert,” she says. “The cherry pie filling and whipped topping really dress it up…and it’s sure to satisfy any sweet tooth!”
12-14 ServingsPrep: 30 min. Bake: 35 min. + cooling

Ingredients

  • 5 teaspoons baking cocoa, divided
  • 1 cup butter, cubed
  • 9 ounces semisweet chocolate, chopped
  • 5 eggs
  • 1/2 cup plus 1 tablespoon sugar, divided
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • 1 can (21 ounces) cherry pie filling
  • 1/2 cup heavy whipping cream, whipped

Directions

  • Coat a 9-in. springform pan with cooking spray; line with waxed paper
  • and spray the paper. Dust with 2 teaspoons cocoa. Place pan on a
  • double thickness of heavy-duty foil (about 18 in. square); securely
  • wrap foil around pan.
  • In a heavy saucepan over low heat, melt butter and chocolate. Cool to
  • lukewarm. In a large bowl, beat eggs and 1/2 cup sugar until thick
  • and lemon-colored. Combine the remaining cocoa and sugar; beat into
  • eggs. Add vanilla. Gradually beat in cooled chocolate mixture. Pour
  • into prepared pan.
  • Place pan in a large baking pan; add 3/4 in. of hot water to larger
  • pan. Bake at 325° for 35-40 minutes or until a toothpick
  • inserted near the center comes out clean. Cool on a wire rack for 20
  • minutes.
  • Carefully run a knife around edge of pan; cool completely. Serve with

2 of 2

Cherry-Topped Chocolate Cake (continued)

Directions (continued)

  • cherry pie filling and whipped cream. Refrigerate leftovers. Yield:
  • 12-14 servings.
Nutritional Facts: 1 serving (1 piece) equals 249 calories, 17 g fat (10 g saturated fat), 117 mg cholesterol, 164 mg sodium, 22 g carbohydrate, 1 g fiber, 3 g protein.