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Chocolate cherry beer cake recipe

Chocolate cherry beer cake recipe

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  • Recipes
  • Dish type
  • Cake
  • Cakes with fruit
  • Cherry cake

A unique combination of flavours - this chocolate cake is studded with cherries and made with beer for a special something that everyone will be trying to put their finger on. Enjoy!

31 people made this

IngredientsServes: 24

  • 375g plain flour
  • 2 teaspoons bicarbonate of soda
  • 1 teaspoon salt
  • 150g butter
  • 400g caster sugar
  • 2 eggs
  • 60g cooking chocolate, melted
  • 250ml beer
  • 175g buttermilk
  • 60ml cherry juice
  • 250g cherries, stones removed and halved
  • 120g chopped walnuts
  • 150g butter
  • 1 egg
  • 110g cooking chocolate, melted
  • 500g icing sugar, sifted
  • 3 tablespoons milk

MethodPrep:30min ›Cook:50min ›Ready in:1hr20min

  1. Preheat oven to 180 C / Gas 4. Grease and flour a 20x30cm cake tin, or two 23cm round tins. Sift flour, bicarbonate of soda and salt. Set aside.
  2. In a large bowl, cream 150g butter and caster sugar until light and fluffy. Add 2 eggs and melted chocolate. Add flour mixture alternately with beer, buttermilk and cherry juice. Mix until smooth, then fold in cherries and chopped nuts. Pour cake mixture into prepared tin.
  3. Bake at 180 C / Gas 4 for 45 to 60 minutes, or until a skewer inserted into the centre of cake comes out clean.
  4. To make icing: in a large bowl, combine 150g butter, 1 egg, 110g melted chocolate, icing sugar and milk. Beat until smooth. Spread on top of cooled cake.

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Reviews & ratingsAverage global rating:(17)

Reviews in English (17)

This cake is stunning. we used a stout but could see using others. the icing is a treat. Make this cake!-14 Jun 2012

The cake came out okay - edible but not great. As others said the mixture take up a lot of space and the cake comes out like fudge. It's not quite a cake. So much sugar is used and yet it's not particularly sweet (NOT WORTH THE CALORIES).-08 Apr 2018

made this tasted scrummy .will deffo make it again-14 Sep 2015

Chocolate Cherry Cake Recipe

Chocolate Cherry Cake Recipe only calls for 4 simple ingredients making it super easy to enjoy dessert anytime a craving hits. Sometimes we want dessert but need something simple and this decadent chocolate cake does not disappoint.

Luxury chocolate fudge recipe request

Does anyone have a high quality fudge recipe? I've gotten so many recipes from here I am hoping you can help.

I don’t know about luxury, but this is how my mom has always made it, and it’s just divine. Just melts in your mouth. I’m Homer Simpson salivating over here just thinking about it.

Yes, it’s just the one off the marshmallow fluff label. Yes, it’s the one from before they changed it.

My brothers and I used to get in so much trouble for eating the whole pan the night it was made. She had to stop making it except on Christmas.

I take it to my in-laws’ family functions now and it’s always a hit.

I second this one! I just use the recipe straight off the Kraft Marshmallow Creme label. I also use Ghirardelli semi sweet bars.

Yep I love the fluff recipe too! I can't make it, cause I just eat it.

My favorite recipe is a follows:

1 can sweetened condensed milk

3 cups dark Chocolat chips

2 tablespoons of red wine

Line an 8x8 pan with tin foil.

Combine condensed milk and chocolate in a pot over medium heat. Stir continuously until its all melted and mixed, remove from heat, and stir in salt and wine. Pour into the prepared pan and refrigerate until solidified. Once it's done, lift it out by the tin foil, peel the foil off and cut into cubes.

This is the one I make several batches of every December:

1 C whole milk or half and half

2 oz unsweetened chocolate, chopped

Prepare a loaf pan, buttering bottom and sides. Lightly butter the inside of a medium saucepan (keeps crystals from forming). Add sugar, half and half, chocolate, and corn syrup. Bring to a boil, stirring constantly to dissolve sugar.

When mixture boils, attach candy thermometer and cook, stirring occasionally (medium heat or a bit higher) until thermometer reads 236 degrees F.

Immediately put pan in cold water to cool mixture (I use my sink). Add butter and vanilla without stirring. Let cool, without stirring, until thermometer reads about 150.

Remove pan from water and stir with a heavy wooden spoon until mixture gets thick, loses its sheen, and holds its shape. This is the trickiest part it goes from 'not ready, it's going to be sticky goo' to 'too much stirring, now it's hard' in less than 30 seconds. Immediately pour mixture into prepared pan and let cool at room temperature.

Cake 16: Chocolate Beer Cake

You voted on it! In the last post I asked you all to vote on the next key ingredient for the 52 cakes project. It was a tie for the lead with beer and balsamic vinegar both taking first place. I chose beer this week, but I promise that balsamic vinegar will take the cake next week. Now you’ll find that most cakes that involve beer use Guinness or other dark, stout beers. Not this time, folks.

This is the first cake I have had to make in the 52 Cakes project where I don’t exactly have an audience to receive the cake. We all know I cannot eat these cakes by myself – that would be a horrible error in judgment. As it turns out, I have a neighbor who brews his own beer and was kind enough to share one of his delicious brewskis with my husband and I. So in return for their kindness, I shall share with them a chocolate beer cake (if they’ll have it – it’s rather unexpected).

Chocolate Beer Cake Recipe Ingredients

  • 1 cup of pale ale or wheat beer (I used Schlafly Pale Ale, local to St. Louis)
  • 0.5 cup unsalted butter
  • 0.75 cup unsweetened cocoa powder
  • 2 cups sugar
  • 0.75 cup sour cream
  • 2 eggs
  • 1 tablespoon vanilla extract
  • 2 cups flour
  • 1 tablespoon baking soda

Chocolate Beer Cake Recipe Directions

Preheat your oven to 350 degrees, and grease your round bundt pan well. Whisk the sour cream, eggs and vanilla well in a small bowl – the mixture should be creamy yet fluffy. Pour one cup of beer into a large saucepan over medium heat. Drink the rest – I would hate for there to be a party foul on cake night. Slice up the stick of unsalted butter into about 1 tablespoon chunks and drop them in that beer to melt them slowly while stirring occasionally. As soon as that butter is melted, whisk in the unsweetened cocoa powder and white sugar until you have a rich, dark, chocolaty mixture. Add your egg/sour cream/vanilla mixture to the chocolate mixture and whisk together. Mix the creamy combo with your flour and baking soda until mixed.

Pour into your greased bundt pan, and bake for about 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Take the pan out of the oven and cool for about 15 minutes on a wire rack. Lay some parchment paper or wax paper on another wire rack and invert the bundt pan and let the cake gently slide out. Ditch the pan and let the cake cool the rest of the way on the rack. Frost with a cream cheese frosting (you can use one of the recipes on the site: cream cheese frosting recipe #1 and cream cheese frosting recipe #2) and I garnished with chocolate freshly grated into a fine powder.

This cake is large and feeds many – if you have a smaller audience, you could easily cut the recipe by 1/3 to 1/2. Serve and enjoy!

About HeatherPhysioc

Heather is an advertising professional in Kansas City. She is a vegetarian food-lover who finds joy in cooking, baking and finding new restaurants in new cities. She leads a pack of animals, including her beagle Ford, her shepherd-collie-retriever mix, Otto, and cat, Ahab.

Chocolate Guinness Beer Cake

Did I ever tell you guys about that time my husband and I wanted desperately to become beer drinkers?

It was many years ago. We were sitting in the living room watching tv when this beer commercial came on. I think it was a Heineken or something. They showed that cold, crisp refreshing beverage being poured into a frosty mug. The froth bubbled over the top and our mouths watered!

Hubby ran out to the store and brought back a six pack. We placed them on the counter, looked at each other like two mischeivious teens sneaking into their parents beer and immediately took it to the head.

I wish you guys could have seen our disgusted faces. That wasn’t our first time having beer. We’d tried to like this stuff on several occasions with several different brands and we could never get past the first sip!

Ok beer drinkers, please advise! Is there a learning curve to this? Are we doing something wrong? Perhaps our taste buds are wired wrong? I just don’t get it! How can something so delicious looking and well loved by many taste so horrible to us?

I sure hope we get over this because I feel like I’m totally missing out!! Until then, we’ve settled for beer-infused things like beer punch and beer batter fish, you know, things that actually taste good.

Oh and this freakin awesome Chocolate Guinness Beer Cake! Yes this is how beer should taste!!

My husband was a little reluctant to try this beer cake. When I asked him to bring back some guiness beer from the store he gave me this “oh good lord woman, just give up already” look.

I told him I was making a beer cake and he did his imaginary pucking motion.

Then I told him it was a chocolate beer cake. He eyed me suspiciously but it was enough to peak his curiosity and get his butt to the store.

I knew that I was gonna love this cake. With the sharp, bubbly taste of beer I knew it would add lots of fluff to the batter the same way club soda does. Chocolate and beer works. I don’t know how but it does.

This cake doesn’t taste big like beer to me. The beer does give it a slight “twang” but I wouldn’t guess beer if I was trying ti pinpoint the flavor. It reminds me a chocolate sour cream pound cake, just not as dense.

This Guinness beer cake is thick, fluffy, chocolatey, and tender. The smooth chocolate buttercream frosting pairs so well with it! You MUST serve this cake with vanilla ice cream. Did you read what I just said?

Let me say it again just in case, “YOU MUST SERVE THIS CAKE WITH VANILLA ICE CREAM!” Trust me!! Once that ice cream starts to melt into this cake and frosting it’s divine!! Which leads me to believe a vanilla buttercream frosting would probably be delicious as well.


  1. Cake:
    • 1 Box Devil's Food cake mix
    • 1 cup (8 ounces) cherry cola
    • 1/2 cup vegetable oil
    • 3 eggs
    • 1 teaspoon vanilla extract
    • One 10-ounce jar maraschino cherries, drained (reserve 1/4 cup of the liquid) and chopped
  2. Frosting:
    • 1/3 cup butter, at room temperature
    • 4 1/2 cups powdered sugar, sifted
    • 1/4 cup milk
    • 1 1/2 teaspoons vanilla extract
    • One 7-ounce jar marshmallow crème
    • 18 fresh cherries, chopped

Chocolate Stout Cherry Pie

This is a baking PSA, a result of an ongoing panic attack I’ve been having since I turned my book into the publisher. I’ve been convinced that most people who attempt to make my Chocolate Stout Cake with Raspberry Chocolate Ganche won’t know there is a difference between weight ounces and fluid ounces, confuse the two and end up with a failure. These things keep me up at night. Because if you make a recipe of mine and it fails, I feel awful, even if the recipe isn’t to blame. Even if you are totaly to blame for the failure, I still feel terrible.

Weight ounces and fluid ounces are not the same thing. In fact, for the most part, they have nothing to do with one another.

Weight ounces measure weight, fluid ounces measure volume. One does not equal the other.

Take a bag of chocolate chips, for example. It will probably list on the package: 12 weight ounces (often abbreviated as just “wt oz“). Pour those chocolate chips into a measuring cups and you’re bound to see it reach about 2 cups, or 16 fluid ounces.

12 weight ounces of chocolate equals about 16 fluid ounces.

Cheese is the same. 8 weight ounces of shredded cheese is about 16 fluid ounces.

Flour is even worse. Most bakers weigh their flour rather than measure it in cups (although most recipes will say cups) but if you see a baker call for ounces of flour, she probably means weight, not volume. Have I lost you yet?

Generally, 1 cup (8 fluid ounces) of flour is only 4 weight ounces.

Most of the time, the difference is easy to distinguish, and lucky for us, beer is equal when it comes to fluid ounces and weight ounce. 8 fluid ounces of beer equals 8 weight ounces (one less thing to worry about!)

The biggest worry in the cooking and baking world are generally cheese and chocolate. Mostly because they are sold in weight ounces, but recipes vary when it comes to what they call for. Recipes should call for those items in weight ounces, but if you aren’t familiar, and just load up your measuring cup with shredded cheese or chocolate chips and think you’re looking for fluid ounces, you’ll most likely have a recipe disaster on your hands.

When you see a recipe calling for ounces: figure out what type of ounces or your recipe may not work.

Thank you for letting me get that off my chest, I feel better. Although I still want to kick the crap out of the a-hole who decided to use the same word for both.

And take moment to check out those glorious cherries in the middle of that pie.


  1. For cake:
    1. Preheat oven to 350°F. Butter three 8-inch round cake pans with 2-inch-high sides. Line with parchment paper. Butter paper. Bring 2 cups stout and 2 cups butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.
    2. Whisk flour, sugar, baking soda, and 1 1/2 teaspoons salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Divide batter equally among prepared pans. Bake cakes until tester inserted into center of cakes comes out clean, about 35 minutes. Transfer cakes to rack cool 10 minutes. Turn cakes out onto rack and cool completely.
    1. Bring cream to simmer in heavy medium saucepan. Remove from heat. Add chopped chocolate and whisk until melted and smooth. Refrigerate until icing is spreadable, stirring frequently, about 2 hours.
    2. Place 1 cake layer on plate. Spread 2/3 cup icing over. Top with second cake layer. Spread 2/3 cup icing over. Top with third cake layer. Spread remaining icing over top and sides of cake.

    4 Ingredient Chocolate Cherry Cake

    I love simple dessert recipes that require just a couple ingredients to make. I have shared quite a few of our favorites here on the blog. Our Boston Cream Poke Cake is one of our favorite easy cake recipes. It uses canned frosting to create a easy chocolate ganache. I used that same technique with this Chocolate Cherry Cake. The layer of chocolate kicks this dessert over the top.

    So many simple cake recipes start with a basic boxed cake mix. In this recipe, I used a Dark Chocolate Fudge. I LOVE chocolate. If you prefer less chocolate, you could use a Devils food cake mix or just a plain chocolate. The cherry flavor really comes though from the Cherry Pie filling. You will definitely taste it on your first bite.

    This cake is super tasty all by itself. I added on some whipped cream and a cherry on top just to give it a bit of extra yumminess. The cake would perfect without the garnish too! As you take your first bite, you think, “oh this is a great basic chocolate cake.” Then the cherry flavor kicks and you realize that it is not just a plain cake.

    Summer is just around the corner and I plan to make this for our first family grill-out. I think it will be great for summer bbq’s and potlucks.

    The ingredients for this super tasty cake are so simple. You will need a chocolate cake mix, canned cherry pie filling, 2 eggs, and a can of Duncan Hines Creamy Home Style Frosting. You can have this delicious dessert in the oven in just a few minutes time.

    1 box Chocolate Fudge Cake Mix
    2 Eggs
    21 oz Cherry Pie Filling
    1 can Duncan Hines Creamy Homestyle Chocolate Frosting

    Grease 13 x 9 cake pan. Set aside.
    Preheat oven to 350.
    Combine cake mix, pie filling and eggs in a large bowl.
    Mix until well combined.
    Spread into to prepared pan.
    Bake 25 minutes or until toothpick inserted in center comes out clean.
    Allow to cool 15 minutes.
    Remove lid and foil liner from frosting.
    Heat frosting in microwave for 30 seconds and stir. Repeat until frosting is pourable.
    Pour over cake and refrigerate at least 15 minutes.
    Garnish with whipped cream and maraschino cherries if desired.
    Inspired by: Sweet And Savory by Sunshine!


    For the chocolate and ale cake, grease and flour a 25cm/10in loaf tin. Preheat the oven to 180C/350F/Gas 4.

    Slowly mix the dark ale into the cocoa powder to form a paste.

    In a separate bowl, beat the butter and soft dark brown sugar together until smooth and creamy, then add the eggs one at a time beating between each addition.

    Stir in the cocoa and ale mixture. Sift in the flour, baking powder and bicarbonate of soda in batches, stirring between each addition.

    Pour the cake batter into the prepared tin and bake for 30-35 minutes, or until springy to the touch. Cool on a wire rack.

    Melt the chocolate in a heatproof bowl suspended over a pan of simmering water.

    Beat the icing sugar and butter together to form a soft paste. Add four tablespoons of dark ale and then fold in the melted chocolate.

    For the muscovado and malt cream, whip all the ingredients together in a large bowl until thick and smooth.

    When the cake has cooled completely, cut it into slices.

    Serve with the beer and chocolate icing spread over the cake and a dollop of muscovado and malt cream on the side.