Cherry Chip Cake with Chocolate Ganache Frosting

Cherry Chip Cake with Chocolate Ganache Frosting – A moist homemade cherry chip cake, whipped ganache filling, and a dark chocolate ganache frosting!

Cherry Chip Cake
I no-doubt inherited my father’s obsession with chocolate. However, I definitely did not inherit his affection for chocolate-and-fruit. I like my fruit, and I like my chocolate, but not together in the same bite. It’s just one flavor combination I’ve not come to get along with quite yet. I put fruit in my salad, that’s a big step.

Cherry Chip Cake
But like I said, Pops likes his chocolate any way he can get it, very much including pair with fruit. And he’s really got a thing for cherry chip cake. With chocolate frosting, of course. My mom used to make it from a box mix. Recently though, I had a thought. I should make cherry chip cake for my dad – surprise! 

Cherry Chip Cake
So I did it. I made a cherry chip cake – from scratch. Chopped the cherries and all. And covered the whole thing with chocolate. Just how I know the old man likes it. Isn’t she purdy??

Cherry Chip Cake
The funny part of this story? When I delivered this special cake to my Pops, he was ecstatic. A little… too ecstatic? Aparrently (ahem) the box cake mix for cherry chip cake is out of production. Aka: they’re not making it anymore. And dad has been pining for some of his favorite cake.

Oh. Yeah I knew that, that’s why I made this cake…. 😉

Cherry Chip Cake

Cherry Chip Cake
 
Prep time
Cook time
Total time
 
A moist homemade cherry chip cake with a hint of almond, whipped ganache filling, and a dark chocolate ganache frosting!
Author:
Recipe type: Dessert
Serves: 8-10
Ingredients
  • 12 tablespoons butter, softened
  • 1½ cups sugar
  • 2¼ cups flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ¾ cup milk
  • 6 egg whites
  • ½ teaspoon almond extract
  • 1 10-ounce jar maraschino cherries, rinsed and patted dry, finely chopped
  • 3 tablespoons cherry juice (from the maraschino cherry jar)
for the frosting
  • 2 cups heavy cream
  • 16 ounces semi sweet chocolate chips
Instructions
  1. Preheat oven to 350. Grease two 9-inch cake pans with butter or cooking spray. Dust with flour (just sprinkle some flour in the pan and tip it around to coat, then dump out the excess). Place a round piece of wax paper in the bottom of the pan. (You can buy pre-cut wax paper for cakes, I just traced mine and cut it out)
  2. In a large bowl cream together butter and sugar 3-4 minutes until very fluffy. In a separate bowl combine flour, baking powder, and salt and whisk to combine. In a large liquid measuring cup whisk together milk, egg whites, almond extract, and cherry juice.
  3. Alternate adding dry mixture and wet mixture into the butter-sugar bowl, starting and ending with the dry mixture. Be sure to mix well between each addition. Gently stir in cherries.
  4. Pour half of the batter into each of the prepared pans. Bake 25-30 minutes until an inserted toothpick comes out clean. Allow to cool completely on a cooling rack.
  5. When the cakes are completely cooled, prepare the frosting. Place chocolate chips in a large heat-safe bowl. Bring heavy cream to a boil in a large sauce pan over medium high heat. Pour cream over chocolate chips. Allow to sit for a minute or so. Whisk chocolate and cream until smooth. Pour about ⅓ of the chocolate mixture into a separate bowl. Place both bowls in the freezer for 10 minutes. Use a hand mixer to whip the bowl with the lesser amount of chocolate until fluffy (2-3 minutes). Spread the whipped chocolate onto one of the cakes, then place the second cake on top. Pour the remaining non-whipped chocolate over the top of the cake and spread to cover entire cake. Store in airtight container at room temperature.

 

Cherry Chip Cake

 

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Comments

Great cake & gorgeous pics! I made some cherry bread about a month ago and this looks like the next thing I should make with cherries! pinned

Do you think instead chopped marshino cherries, you could use actual cherry chips (like chocolate chips)? If so, any idea how much (1 1/2 cups maybe). I over-bought a bunch of Log House cherry chips and I’m trying to figure out how to use them. Thanks for any help you can give and I love your blog. I just discovered it about a month ago. This cake looks delicious. I just starting like fruit and chocolate together recently 🙂 Thanks again.

    Hi Annette! I think you could definitely use cherry chips – I’ve never even seen those! I need to get my hands on some! I would say probably 1 1/2 cups would do the trick. But you might also want to up the almond flavoring or add a little vanilla extract because you won’t be using cherry juice from the jar! Just a thought! If you do try this – let me know what you think, I’d love to get your feedback!! 🙂

I love the colours and flavours – a gorgeous cake! 🙂

That cake is gorgeous and I love the frosting. 🙂

I just found your blog today. Y.U.M. I hope you see this comment. Would it work in the recipe to use fresh cherries instead of the maraschino cherries?