Reviewed: Jul. 12, 2009

This is a wonderful recipe. I made large cupcakes and topped them with an almond butter cream frosting and a fresh cherry. Perfect.

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thewriteteach

Cooking Level: Expert

Home Town: Pleasanton, California, USA

Living In: Springfield, Missouri, USA

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Reviewed: May 9, 2009

This is one of my very favorites. It's delicious but super-easy, and since it does involve more work than a dump cake, you can make it for special occasions without feeling like you're cheating. ;) One thing I've learned, though: you can't make it with a frosting that's too chocolatey, or it overpowers the cherry taste, and instead of a cherry chocolate cake you have a chocolate-cake-and-oh-yeah-cherries-I-guess. As delicious as this site's chocolate fudge buttercream is, give it a pass for this one. Otherwise, yum!

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DasRach

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Reviewed: May 6, 2009

YUMMY. I am not a big cake eater, but I definitley liked this one. I don't think the cake was too moist as other's have commented. I think it was near perfect with the added pie filling. I topped it with the cream cheese/brown sugar icing found from the Chocolate Torte recipe elsewhere on this site and then topped that with maraschino cherries. Very good.

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jaythecook

Cooking Level: Intermediate

Home Town: Lubbock, Texas, USA

Living In: Richmond, Virginia, USA

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Reviewed: Feb. 28, 2009

I've been looking for a cherry chocololate cake recipe, and was unsure it even existed until I found this one. I was a little unsure while I was making it, and even when it came out of the oven, BUT THIS CAKE WAS AWESOMMMMMEEEEEE. It was really rich and moist and delicious. Perfect balance of chocolate with a cherry taste. Yum!

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Sloopy

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Reviewed: Nov. 13, 2008

This cake was sooooo good! Very moist, and dense, with amazing flavor. Thank you so much for a great recipe!:)

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momofmy4crazykids

Cooking Level: Intermediate

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Reviewed: Aug. 15, 2008

I did not care for this recipe. I thought it was WAYYYYY too rich and sweet. Sorry

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Ayliee

Cooking Level: Expert

Home Town: Kansas City, Missouri, USA

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Reviewed: Jul. 10, 2008

Great recipe! I did make a few small changes, but hubby and I both loved it. I made a half recipe in an 8 x 8 pan. I added about 2/3 of a can of the cherry pie filling. As I served it, I sprinkled powdered sugar over the top, and added another spoonful of the cherries. Yum. This recipe was easy to put together and will be a regular in our house.

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CH_ELMORE

Cooking Level: Intermediate

Living In: Marshall, Illinois, USA

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Reviewed: Jul. 7, 2008

Not good. Wierd consistency, and not much flavor. Will not make again.

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Karissa

Cooking Level: Professional

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Reviewed: Jul. 6, 2008

I made this cake and added a shot glass of cherry liquor for a little jolt...and also added the cherry liquor to a whipped topping instead of choc. icing....It was really good...I got a lot of compliments on such an easy recipe....Thanks Ginger

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MARIE/D

Cooking Level: Expert

Home Town: Norristown, Pennsylvania, USA

Living In: Sewell, New Jersey, USA

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Reviewed: Mar. 30, 2008

This recipe is very nice. As always I followed all directions to the tee. The batter looked like slop in the pan, but once it baked it looked and smelled great. I used a chocolate gonache recipe I found on this website to top it. We tried it without the topping and with. Either way was fine. We even ate it with ice cream. I am not a cherry fan at all, but this was really good. I wonder if this would work with a blackberry pie filling and vanilla cake. I have read other reviews and I might use a box mix to cheat next time. Nothing wrong with this recipe just looking to save time. Overall great recipe.

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Shonna

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

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Reviewed: Feb. 11, 2008

this is like so yummy!i did this for my homecon and my frieng love it too.it's so easy and fast to make!

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yummy

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Reviewed: Feb. 5, 2008

I made this cake for my son's birthday (topped with a Chocolate Buttercream frosting recipe from allrecipes.com), and everyone loved it. I highly recommend this cake.

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jennieoh

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Reviewed: Oct. 23, 2007

Easy, delicious, and it does keep well! My husband loves this in cupcake form!

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zombified

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

Living In: Tracy, California, USA

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Reviewed: Mar. 15, 2007

What a fabulous cake. The cherries make it really moist and add an intriguing flavor. I made one and a half times the recipe in a 9x13 for a really high, rich cake. No need for frosting. Thanks for a winner!

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Basg

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Jerusalem, Mehoz Yerushalayim, Israel

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Reviewed: Feb. 21, 2007

I expected a lot more of this cake. The taste was quite ordinary and I'm not sure I liked the cherries "popping" up while I was eating the cake. I made it in two 9 inch round shapes but I had to bake it a lot longer than the suggested time.

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Anja B.

Cooking Level: Intermediate

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Reviewed: Jan. 1, 2007

I tried this recipe for a potluck. IT was a big hit. I just sprinkled powder sugar on top instead of frosting it. I think this recipe is better than using the devil's food cake mix. Very moist and yummy!!

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3kids2cook4

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Reviewed: Jul. 13, 2006

This cake was delicious, very dense and moist. I cut the ingredients in half (using a 12 oz. can of cherry filling, instead of cherry *pie* filling) and baked it in an 8" square pan for about 28 minutes. I made a chocolate glaze to put on top, but I think I'd prefer the cake plain.

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BRANDI44

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Reviewed: Jun. 19, 2006

This cake was easy to make but was very ordinary. Tasted very much like a boxed cake with cherries thrown in. Sorry, but for us this is not a keeper.

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Marie C.

Cooking Level: Expert

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Reviewed: Apr. 30, 2006

I followed the recipe exactly and I'm not sure you have the correct quantity for a normal cake pan. My cake rose above the edges, still wet mind you and overflowed onto the bottom of the oven. Smoke is everywhere. I consider myself a pretty good cook, and I would advise that if anyone is unsure of the quantity of cake to their cake pan please use a cup cake pan or muffin pan. I had to take it out of the oven, the whole kitchen full of smoke and the edges cooked perfect and the whole middle of the cake still uncooked. Taste is also a little bland for my liking.

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AUSSIEMUM1

Cooking Level: Expert

Living In: Brisbane, Queensland, Australia

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Reviewed: Apr. 16, 2006

tastes very good and easy to make. we had it for dessert at easter dinner - my sister in law thought it was too rich - she would like to suggest making it with less cocoa and more cherries, but her boyfriend liked it just the way it was :-)

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