Cherry chocolate chip cake

    (46)
    1 hour 5 min

    This is a wonderful chocolate cake that's studded with chocolate chips and chopped cocktail cherries, then iced with buttercream. If you don't want to use cocktail cherries, use any other type of cherries.


    44 people made this

    Ingredients
    Serves: 24 

    • 250g plain flour
    • 400g caster sugar
    • 65g unsweetened cocoa powder
    • 2 teaspoons bicarbonate of soda
    • 1 teaspoon baking powder
    • 1/2 teaspoon salt
    • 2 eggs
    • 225ml strong filter coffee
    • 250ml milk
    • 120ml vegetable oil
    • 2 teaspoons vanilla extract
    • 1 (225g) jar cocktail cherries, drained and chopped
    • 340g plain chocolate chips
    • Buttercream icing
    • 110g butter, softened
    • 500g icing sugar
    • 1/2 teaspoon salt
    • 2 tablespoons vanilla extract
    • 4 tablespoons milk, as needed

    Method
    Prep:30min  ›  Cook:35min  ›  Ready in:1hr5min 

    1. Preheat oven to 180 C / Gas 4. Grease and flour a 20x30cm (9x13 in) tin.
    2. In a large bowl, mix flour, sugar, cocoa, baking powder, bicarb and salt.
    3. Add eggs, coffee, milk, oil and vanilla. Beat until smooth (mixture will be thin).
    4. Fold in cherries and chocolate chips. Pour cake mixture into prepared tin.
    5. Bake at 180 C / Gas 4 for 35 minutes or until skewer inserted into centre comes out clean. It's best to leave it in the tin, because the chips and the cherries sort of sink to the bottom and solidify and will stick! Ice with buttercream.
    6. For the buttercream icing: In a large bowl, combine butter, icing sugar, 1/2 teaspoon salt and vanilla. Cream with an electric mixer. Add milk by the tablespoon until icing is smooth.

    Tip

    You can use two 23cm or three 20cm round cake tins instead. Simply bake at the same temperature and adjust baking time as needed.

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    Reviews & ratings
    Average global rating:
    (46)

    Reviews in English (40)

    by
    40

    I made two small changes when making this cake--I cut the mini chocolate chips back to one cup and instead of using milk in the glaze, I used the juice from the marachino cherries that I reserved for more of a cherry flavor. I did run my cherries through the food processor for a coarse chop, then set them to drain on paper towels before I tossed them with the mini chocolate chips in a little of the flour used in this recipe. This really helped them to sink less in the cake. I did bake this in a glass 9x13 pan, mine was done in just under 35 minutes. My whole family loved this cake, even my husband who's not usually a fan of chocolate and cherries. I would have liked more marachino cherries in the cake. I will make this again but I would double the amount of chopped marachino cherries.  -  18 Sep 2012  (Review from Allrecipes US | Canada)

    by
    28

    Woohoo, I'm the first person to rate this fabulous recipe. It just has so much flavour too it. You could almost call it a cherry surprise because you'll be eating away and then every once and a while you'll bite into a cherry and get this rush of flavour. And the chocolate chips, yummmmm. They drop to the bottom of the cake and give this fudgey bottom. This is also a very versatile recipe. I decided to use this recipe as the bottom layer of my wedding cake. I tripled the recipe to fill a 16-inch square cake pan and it came out just perfectly. It's actually kind of kewl to see a 16-inch square cake. It's just huge. It took a little longer to bake but it baked all the way through without burning. The only thing that I would recommend when baking this cake would be to line your pan with Parchment paper or Wax paper. That way it comes out of the pan easily and the cake stays nice and smooth for icing. Thank you for an amazing recipe. Sincerely, Martin  -  27 Sep 2001  (Review from Allrecipes US | Canada)

    by
    22

    The first thing I noticed about this recipe was that, as the caption says, there were too many things going on with it! For one thing, I believe the reason why many reviewers complain about the chips and cherries sinking to the bottom is that there is too much liquid in this recipe. I made the following changes, and it turned out moist, fudgey, rich, and delicious...with cherries (halved maraschinos) and chips suspended evenly throughout, and without sticking to the pan at all. Omitted coffee completely (not sure why it's even in the recipe), increased milk just slightly to 1.25 cups, used 1/2 cup unsweetened applesauce instead of oil, and used 1 cup (instead of 2...that's a TON!) of the mini chocolate chips. Used a bundt pan and baked for 55 minutes. Turned out wonderfully, & made the birthday girl very happy! Made a chocolate ganache as a topping.  -  16 Aug 2009  (Review from Allrecipes US | Canada)

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