Cherry Topped Almond Fudge Cake
Indulge in the irresistible decadence of our Cherry Topped Almond Fudge Cake—a rich, fudgy chocolate cake infused with the aromatic essence of almond extract and adorned with a glossy chocolate ganache. This show-stopping dessert is crowned with vibrant maraschino cherries and the optional crunch of sliced almonds, making it as stunning as it is delicious. The combination of semi-sweet chocolate chips folded into the batter and the silky ganache topping ensures each bite is a decadent chocolate lover’s dream. With just 25 minutes of prep time and a foolproof baking process, this 12-serving cake is perfect for holidays, birthdays, or any occasion that calls for a touch of elegance.
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1.5 cups granulated sugar
- 3 large eggs
- 1 teaspoon pure almond extract
- 1.25 cups all-purpose flour
- 0.5 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 0.5 cup whole milk
- 0.75 cup semi-sweet chocolate chips
- 0.5 cup heavy cream
- 12 maraschino cherries (with stems)
- 0.25 cup sliced almonds (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
In a large mixing bowl, beat the unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the almond extract.
In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined.
Fold in the semi-sweet chocolate chips using a spatula.
Pour the batter into the prepared cake pan and spread it evenly.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Do not overbake.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
While the cake cools, prepare the ganache topping. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer (do not boil).
Remove the cream from heat and pour it over the remaining semi-sweet chocolate chips in a heatproof bowl. Let it sit for 2 minutes, then whisk until smooth and glossy.
Once the cake is completely cool, pour the ganache evenly over the top, allowing it to drip down the sides.
Decorate the cake with maraschino cherries, placing them evenly on top. Sprinkle sliced almonds around the edges for garnish if desired.
Let the ganache set for at least 15 minutes before serving. Slice and enjoy!
Nutrition Facts
Calories |
442 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.3 g | 34% | |
| Saturated Fat | 15.5 g | 77% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 101 mg | 34% | |
| Sodium | 153 mg | 7% | |
| Total Carbohydrate | 51.1 g | 19% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 33.2 g | ||
| Protein | 6.6 g | 13% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 43 mg | 3% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 184 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
