Bittersweet Chocolate Cherry Decadence


Bittersweet Chocolate Cherry Decadence

Primary Media

Slice of chocolate cherry cake on a white plate served with a side of whipped topping, a maraschino cherry and a mint leaf

User Rating

4 out of 5 stars
Rate it:
2 ratings

Recipe Data


Recipe Wellness Badges


    Save Options

    Servings and Ingredients

    Serves 12
    Pam baking spray
    1 (15 oz) can pitted dark sweet cherries in heavy syrup, undrained
    1 c. Blue Bonnet-stick, softened
    1 c. granulated sugar
    4 eggs
    ¾ c. unsweetened cocoa powder, preferably Dutch process
    ⅓ c. self-rising flour
    1 tbsp. cherry brandy
    4 (1 oz each) squares bittersweet baking chocolate squares
    ¼ c. Blue Bonnet-stick
    1 tbsp. cherry brandy


    1. Preheat oven to 375 degrees. Spray 9-inch springform pan with baking spray; set aside.
    2. Cake: Drain cherries, reserving 1/2 cup of the syrup; set aside. Place 1 cup Blue Bonnet and the sugar in large bowl; beat with electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, beating until well blended after each addition. Beat on high speed 1 minute. Add cocoa powder, flour, 1/4 cup of the reserved cherry syrup and 1 tablespoon brandy; beat on low speed until well blended. Pour into prepared pan.
    3. Bake 25 to 30 minutes, or until just until center is firm. Cool 30 minutes. (Cake will sink as it cools.)
    4. Trace 6-inch circle with sharp knife in center of cake, using a plate or large plastic lid as a guide. Scoop out cake within traced area, leaving a 3/4-inch-thick layer of cake on bottom. Place removed cake in medium bowl; tear into small pieces. Set aside.
    5. Place cherries in food processor container; cover. Process until cherries resemble a coarse puree. Add to cake crumbs; mix well. Return to center of cake; smooth top with spatula.
    6. Frosting: Place chocolate and 1/4 cup Blue Bonnet in medium microwavable bowl. Microwave on MEDIUM (50% power) 1-1/2 minutes. Stir until chocolate is completely melted. Add 1/4 cup reserved cherry syrup and 1 tablespoon brandy; stir until well blended. Cool to spreading consistency. Spread onto top and side of cake. Refrigerate at least 30 minutes.

    Nutrition facts


    312 Calories per serving

    Amounts Per Serving

    • Total Fat: 20g
    • Cholesterol: 62mg
    • Sodium: 278mg
    • Total Carbohydrates: 34g
    • Protein: 4g

    Daily Values

    Vitamin A 13%
    Vitamin C 2%
    Iron 8%
    Calcium 3%

    Recipe Source:

    ConAgra Foods, Inc., Hy-Vee weekly ad from the week of February 5, 2014.