Chocolate & Cherry is definitely a match made in heaven so is this recipe. A quick, scrumptious, yummy "Chocolate Cherry Dump Cake". It is named so because u actually don't mix any of the ingredients and dump everything in a baking dish and after 30 minutes you get this beautiful gooey cake out. This rustic cake can be ideally made with a cherry pie filling and a chocolate cake mix. But I am making it here from scratch for all who doesn't have an access to these ready made mixes near them.
Serve : 2
Preparation time: 45 minutes
Ingredients:
For cherry pie filling:
Cherry: 2 cups (pitted)
Sugar: 1/2 cup
Corn starch: 1 tablespoon
Water: 1/4 cup
For cake mix:
All purpose flour: 1 cup
Butter: 50 grams (cold cut in small pieces)
Cocoa powder: 1/4 cup
Baking powder: 1 teaspoon
Salt: 1 pinch
Sugar: 1/4 cup (fine granulated sugar, I am using Vanilla Sugar)
Vanilla essence: 1/2 teaspoon
To assemble:
Butter: 1/2 cup (melted)
Method:
1) For cherry pie filling heat a saucepan and add cherry, sugar, water at medium flame for 5-7 minutes until soft and cooked. Mix cornstarch with 2 tablespoon of cold water and mix it in the cooking cherry mixture. Let it cook for another couple of minute. Set aside.
2) Sieve together flour, cocoa powder, baking powder, and salt. Add cold butter and mix it using a back of spoon or finger tip. It should resemble a fine bread crumb after mixing well. Add fine sugar and vanilla essence, mix well. Cake mix will look like a dry brown, crumb like of a powder.
3) Preheat the oven at 190 degree celsius. To assemble take a baking dish spread the cherry pie filling at the base top a thin layer or cake mix evenly.
4) Spread the melted butter over the cake mix using a spoon to make it wet.
5) Bake at 180 degree celsius about 30 minutes. The cherry will be bubbling from inside and cake topping will be hard to touch.
6) Let it cool for 10 minutes before you serve. Serve warm as it is or with a cold vanilla ice cream or cold whipped cream.
BON APPETIT..
Serve : 2
Preparation time: 45 minutes
Ingredients:
For cherry pie filling:
Cherry: 2 cups (pitted)
Sugar: 1/2 cup
Corn starch: 1 tablespoon
Water: 1/4 cup
For cake mix:
All purpose flour: 1 cup
Butter: 50 grams (cold cut in small pieces)
Cocoa powder: 1/4 cup
Baking powder: 1 teaspoon
Salt: 1 pinch
Sugar: 1/4 cup (fine granulated sugar, I am using Vanilla Sugar)
Vanilla essence: 1/2 teaspoon
To assemble:
Butter: 1/2 cup (melted)
Method:
1) For cherry pie filling heat a saucepan and add cherry, sugar, water at medium flame for 5-7 minutes until soft and cooked. Mix cornstarch with 2 tablespoon of cold water and mix it in the cooking cherry mixture. Let it cook for another couple of minute. Set aside.
2) Sieve together flour, cocoa powder, baking powder, and salt. Add cold butter and mix it using a back of spoon or finger tip. It should resemble a fine bread crumb after mixing well. Add fine sugar and vanilla essence, mix well. Cake mix will look like a dry brown, crumb like of a powder.
3) Preheat the oven at 190 degree celsius. To assemble take a baking dish spread the cherry pie filling at the base top a thin layer or cake mix evenly.
4) Spread the melted butter over the cake mix using a spoon to make it wet.
5) Bake at 180 degree celsius about 30 minutes. The cherry will be bubbling from inside and cake topping will be hard to touch.
BON APPETIT..
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