Cheat’s Choc Cherry Ripple Cake

If you haven’t had enough chocolate already this month, you must try this cake.

This is easy to make as it is based around a packet of chocolate cake mix. You just mix it up, no electric mixer required, stir in the cherries, bake, then slather on the cream and more cherries. I think the resulting cake is pretty similar in taste and texture to a Black Forest gateau.

Not keen on cherries or can’t find them in a jar? Just substitute thawed frozen raspberries instead.

This makes a decent sized cake that will easily feed 12. If you want to make it in advance, or can’t eat it all at once, it will keep for a few days in the fridge in a plastic cake container. It does need to be kept in the fridge because of the fresh cream.

The recipe calls for Betty Crocker cake mix as that is what I used, but if you have another brand then I’m sure it would be fine. My cake mix came with a packet of ready-made chocolate frosting – you could do without if you don’t have it.

Ingredients – serves 12:

  • 1 packet Betty Crocker Devil’s Food Cake mix (583g/20.5 oz), including ready-made frosting
  • 1/2 cup milk
  • 1/2 cup vegetable oil
  • 1/3 cup light sour cream
  • 2 eggs
  • 1 and 1/2 cups pitted Morello cherries, chopped plus a few left whole (I used drained cherries from a jar)
  • 1 cup thickened (heavy/double) cream

Method:

  • Heat your oven to 180C/160C fan forced/350F.
  • Grease two 23cm/9 inch spring-form cake pans with either cooking spray or a little butter.
  • Put the cake mix into a medium bowl. Whisk the milk, oil, sour cream and eggs in a jug then pour into the cake mix and stir until smooth.
  • Fold in 1 cup of the chopped cherries.
  • Divide the cake mixture between the two pans, then level out the tops using a spatula.
  • Bake for about 25-28 minutes, or until the cakes just spring back when touched lightly and a skewer inserted into the centre comes out clean.
  • Remove from the oven and leave to sit in the pans for 5 minutes before turning out onto a wire rack to cool completely.
  • Once the cakes have cooled, place one on your serving plate.
  • Whip the cream in a small bowl and gently fold through the remaining chopped cherries.
  • Spread half the ready-made frosting, if you have it, over the cake then top with half the cherry cream.
  • Sandwich the other cake on top, then spread with the remaining frosting and cherry cream.
  • Pile the reserved whole cherries on top of the cream.
  • Serve and enjoy!

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5 Responses to Cheat’s Choc Cherry Ripple Cake

  1. The Editor says:

    Reblogged this on Recipe Reblog.

  2. The Editor says:

    I could literally stick my face in the middle of this cake and eat it all up in five minutes! 🙂

  3. Pingback: Australia’s Biggest Morning Tea: Baking to raise funds | Recipe Adaptors

  4. Pingback: Blast from the Past: Birthday Cakes | Recipe Adaptors

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