Chocolate Cherry Cake

October 14, 2012

It’s Ryan’s birthday today; Happy Birthday Ryan! This cake is for you 🙂

Ever since the spring of 2006, Ryan has brightened my day with his smiles, laughter, and care for others, and if you’re lucky enough to know this guy, you know exactly what I’m talking about.

Similarly, if you know Ryan, you are likely well aware of his incredible work ethic. Ryan is, hands down, the most hard working person that I know. Employed full time as a music teacher, gigging up to 6 shows a week, AND going to grad school, Ryan’s boundless energy and dedication to…well, EVERYTHING, is inspirational.

Caring, clever, personable, giving, and talented, Ryan is one truly incredible person. Seriously, it doesn’t seem possible to fit all of this awesomeness in one person, but Ryan somehow manages to do so.

Today I want to celebrate Ryan’s big day with a deliciously moist Chocolate Cherry Cake. Kathy, Ryan’s mom, always made Ryan this cake when he was growing up at home, and continuing with her tradition, I have done the same thing since he and I met six years ago.

In the past I have always relied upon devil’s food cake mix and a can of cherry pie filling to make this tasty birthday dessert, but this year I came across a recipe for a “made-from-scratch” version over at Southern Lady Cooks. (Thanks Judy!) While I was a little hesitant to play with tradition for Ryan’s birthday cake, I decided to give it a try, and boy am I glad that I did! Most, rich, and filled with chocolaty decadence, this cake is absolutely incredible, and with a burst of cherry within each bite, you simply cannot go wrong. Enjoy!

Chocolate Cherry Cake

Yields: 1 bundt cake (16 slices)

Ingredients:

Cake
2 cups all-purpose flour (9.2 oz.)
1 1/2 tsp. baking soda
1/2 tsp. salt
3/4 cup cocoa powder
1 1/4 cups white sugar
2 eggs
1 stick butter – melted (8 tbls.)
1 cup buttermilk
2 teaspoons vanilla extract
1/2 tsp. almond extract (this was not part of the original recipe, but I think it adds an extra special touch)
1 (21 ounce) can cherry pie filling
Frosting
3/4 cup white sugar
1/4 cup evaporated milk
3 tbls. butter or margarine
1/2 cup chocolate chips
1 tsp. vanilla extract

Directions:

Cake:

Preheat oven to 350 degrees.
Great a bundt pan
In a large bowl whisk together flour, baking soda, salt, cocoa and sugar.
Beat in eggs, melted butter, buttermilk, vanilla and cherry pie filling until just combined.
Transfer cake to greased pan and bake at 350 for 55-60 minutes, or until tooth pick comes out with only a few crumbs.
Cool 10 minutes in pan, the invert on cooling rack to release cake. Allow to cool.

Frosting:

Combine butter, sugar and milk in a sauce pan over medium heat. Cook, stirring, until it comes to a bubble.
Cook, continuing to stir, for one minute once it reaches a bubble.
Remove from heat and whisk in chocolate chips and vanilla until smooth.
Transfer frosting to a liquid measuring cup and pour over cooled cake.
Enjoy!

Recipe from Judy at Southern Lady Cooks. Thanks Judy!!