Chocolate and cherry are a natural flavor combination. This is a lovely little recipe to have in your recipe repertoire. It goes together in a flash, it can be a loaf, a cake, bars…whatever you want and oh yes…and it’s delicious. It’s true confession time. I always have a couple of boxes of cake mixes in my cupboard. And you do, too, don’t you? I always have at least a chocolate and a yellow mix. You just never know. This recipe, right here…this is reason enough to keep a mix on hand. I suspect the original recipe for this was probably in a Pillsbury™ Bake-Off cookbook. There are some little gems in those books. But, of course, I’ve made a couple of changes to my original recipe. You stir this up, no mixer. It goes together in moments, so set the oven to 350°F before you begin the prep, or you’ll have to wait, tapping your fingers on the counter. I don’t wait well. It’s a character flaw I’m working on.
You put everything in a large bowl, using a spatula, stir/fold everything together until thoroughly combined.
Scrape the batter (it will be very thick) into the buttered and floured pan(s) and bake. I baked 2 loaf-pans for 22 minutes, but it will depend on your oven and what shape/type pan you use. When the cake tests done, remove it/them from the oven and cool to room temperature before icing. A hint—I think is much better the next day. I ice it, cover it with plastic wrap and let it sit on the counter. The consistency and flavor are both better the next day. I also like to gently “bathe” the cake with ruby Port, rum or bourbon, but this is completely optional.
Chocolate-Cherry Loaf Cake
- 1 box chocolate cake mix (I used Betty Crocker™ Triple Chocolate Mix)
- 1 tablespoon instant espresso coffee powder
- 1 heaping tablespoon cocoa powder
- 1 can cherry pie filling
- 2 eggs, well beaten
- 2 teaspoons vanilla extract
- 1 teaspoon chocolate extract (optional)
- 3-4 tablespoons ruby Port, rum or bourbon (optional-see NOTE)
- Your favorite chocolate icing or powder sugar, if desired
Butter and flour 2 8X4-inch loaf pans. Preheat oven to 350°F.
Place all the ingredients in a large mixing bowl, except the Port and icing. Using a spatula (a mixer will crush and destroy the cherries, so don’t use one), fold/stir all the ingredients together just until mixed. Do not over mix. Scrape half the batter into each pan. Place the pans in the preheated oven; bake for 20-25 minutes or until the cake test done. Remove from the oven; cool to room temperature. Ice, if desired.
NOTE: Let the cakes cool for about 10 minutes. Then, I like to pour 2-3 tablespoons of ruby Port over each loaf, let it absorb and then cool completely. Frost with chocolate icing or sprinkle with powdered sugar. I like to serve with a scoop of vanilla ice cream.
Chocolate-Cherry Loaf Cake Recipe©Marcia Lahens 2018. All rights reserved.