Reviewed: Apr. 29, 2012

I changed this so much I'm almost ashamed to rate it...but I didn't want to use oil, so used butter. Liked the idea of coffee, but reviewers said the batter was too runny so I added a heaping spoonful of instant coffee. Half and half was cheaper than milk, so used that. My batter was too stiff so I used a lot of the juice from the cherries until it was still thick, but pliable. Baked for 50 minutes, until the toothpick came out clean, the cake came out of the pan with no problem and there was no problem with cherries or chocolate chips sinking to the bottom. Loved the flavor the coffee (very subtle) imparted. The icing was a little sparse as I didn't use all the confectioners' sugar called for, but with all the lusciousness of the cake, it really was more for decoration. Definitely a keeper for me with these changes!!! Thanks for the basic ingredient thought-process!!!

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Reviewer:

Emily Tisdale

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Cooking Level: Expert

Reviewed: Oct. 10, 2011

I was craving chocolate and cherry and stumbled upon this recipe. I read the reviews before starting and I also threw my chocolate chips and cherries onto the cake 5 minutes into baking and they all still sunk. It did end up making a super fudgy bottom on the cake which was totally delicious but disappointing cause half of it stuck to the bottom of the pan and I had to scrape it up to serve with each slice. I omitted the buttercream and used maraschino cherry juice instead of coffee - I may use kirsch next time cause the cherry juice didn't seem to make a difference in the flavour and I only got the cherry taste when I bit into the chopped cherries themselves. Overall I did enjoy this cake and will try it again. Thanks for sharing.

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Reviewer:

Roxanne J.R.

Cooking Level: Intermediate

Reviewed: Aug. 7, 2011

Tasty and wonderful!

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Reviewer:

Valerie

Reviewed: Aug. 7, 2011

Overall, this is a really good recipe, everyone really liked it. It was moist and fudgey. I think next time I will reduce the amount of chocolate chips from 2 cups back to 1 cup. I also ended up baking this for MUCH longer than the time stated in the recipe...almost an hour.

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Reviewer:

anitakegg

Reviewed: Apr. 21, 2011

This is my main chocolate cake recipe. Whenever I need chocolate cake, I use this recipe and just omit the cherries and chocolate chips. This cake comes out so moist and dark. I use Ghiradelli cocoa to make it even richer. My husband loves it with the cherries, but I'm not a big fan of maraschino cherries. When you put the choc chips it, they do sink no matter what. But in a way, it's good because it creates a thick chocolate layer. Just use parchment paper to line the pan so it doesn't stick.

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Reviewer:

anonymous

Reviewed: Jan. 28, 2011

I thought this cake was extremely moist and flavorful. I did make my own frosting with b/c I can't imagine a buttercream with 4 cups of powd. sugar to only one stick of butter. The recipe is exactly the same as the one listed, except you use 2 cups powd. sugar and only 1 tablespoon vanilla. It's plenty sweet and delicious on this cake.

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Reviewer:

cookiemama

Reviewed: Jan. 23, 2011

Wonderful recipe. Easy, fast, and tasty! I love making it.

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Reviewer:

Kit T.

Cooking Level: Intermediate

Reviewed: Jun. 16, 2010

Brought this in for a birthday party at work today, and everyone loved it! Definitely a keeper.

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Reviewer:

Deb Morris

Cooking Level: Expert

Living In: Milford, Delaware, USA

Reviewed: Jan. 1, 2010

I used raspberries instead of the maraschino cherries and it came out really well. I think next time I will make a raspberry and/or cherry cream frosting, depending on the fruit I use. I also think white chocolate chips will be better for this recipe, as it may not be quite as heavy or rich. Who knows, but I'll post an update. Thanks for the recipe!

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Reviewer:

Carmenchan25

Reviewed: Oct. 16, 2009

This cake turned out really well. I used the milk chocolate chips instead of semi - sweet. I made it for a bake off in a 'cherry' category and came in 3rd, definitley recommended!

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