OPERA EATS: Cherry Chocolate Cake
Updated: Apr 4
In this post-COVID-19 era, home cooking is getting its mojo back, and Fort Worth Opera has curated a series of recipes from our incredible staff and singers! Join us as we dive into the culinary minds of the opera world!
The following recipe for Cherry Chocolate Cake comes from our fabulous Accounting Manager, Faye Falconnier. And no, she is not a falconer. Outside of the opera world, Faye is a mother of two, grandmother of two, and great grandmother of one! She also toured the country in 2006 giving a speech about having a will and documenting your wishes called, Being Prepared.
This is one of the easiest recipes we'll share. With only three ingredients, this Cherry Chocolate Cake is one for the books. Now let's get to it!
1 Devil's food super moist cake mix
1 Can cherry pie filling
1 1/2 Can chocolate frosting
1. Using 2 - 9" cake pans, prepare the cake mix per the mix's instructions with one exception - the liquid. Instead of adding the required liquid (like oil or water), add cherry gel/ juice from the canned cherries (usually about 1/2 cup of cherry gel/ juice). Finish remaining liquid requirements for cake mix with the recommended liquids from the cake mix.
2. Fold in cherries and bake according to the cake mix instructions.
3. Add 10 - 15 minutes to the baking time from what's recommended.
4. Frost, layer, and garnish with fresh cherries and chocolate ganache. Enjoy!
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