Name: Chocolate Cherry Cake Recipe
Prep time: 40 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: European
Ingredients: 225 g unsalted butter room temperature, cut into chunks; 200 g golden caster sugar; 1 tsp vanilla extract; 1 tsp almond extract; 4 medium eggs; 200 g ground almonds (course almond meal); 50 g cocoa powder; 1 tsp baking powder; 100 g dark chocolate (70%), melted; 50 g chocolate chips; 300 g fresh or frozen black cherries, pitted; 2 tbsp cherry jam; Thick whipped cream

If you love the combination of rich chocolate and tart cherries, this Chocolate Cherry Cake Recipe is going to become your new favorite dessert. It’s moist, luscious, and has a lovely almond twist that makes it feel extra special—perfect for sharing with friends or treating yourself after a long day.

A round dark brown cherry cake with a textured surface, studded evenly with shiny black cherries all over the top, one slice missing showing the moist crumb inside; the cake is on a white plate placed on a white marbled texture, surrounded by scattered fresh cherries and a small white bowl filled with creamy white and red swirled sauce nearby, a dark cloth partly visible in the background. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Chocolate Cherry Cake Recipe
Top Tip
How to Serve Chocolate Cherry Cake Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Chocolate Cherry Cake Recipe

Why You'll Love This Recipe

I’m genuinely obsessed with how the intense dark chocolate pairs with the bright, juicy cherries in this cake. Add in the almond meal and extracts, and it’s like the perfect chocolate cherry dessert that feels so indulgent but isn’t fussy at all to make.

Rich, deep flavors: Dark chocolate and cocoa powder create a moist, intense base that chocolate lovers will adore.
Juicy cherries: Fresh or frozen cherries add a tangy punch and a beautiful burst of color atop the cake.
Almond goodness: Ground almonds and almond extract lend a soft, nutty texture and flavor that balances the chocolate perfectly.
Easy to make: The batter comes together quickly, and the cherry jam glaze on top adds a glossy finish without extra hassle.

Ingredients & Why They Work

When shopping for this cake, you’ll want good-quality dark chocolate (around 70% cocoa is perfect) and cherries that are in season or frozen. Using ground almonds instead of flour keeps the cake naturally gluten-free while adding moisture and richness.

Flat lay of chunks of creamy unsalted butter, a small mound of golden caster sugar, two small white ceramic bowls each holding a clear liquid vanilla extract and a light amber almond extract, four whole uncracked medium brown eggs, a small heap of coarse ground almonds, a small pile of rich dark brown cocoa powder, a tiny mound of fine white baking powder, a small white ceramic bowl filled with melted dark chocolate, a small white ceramic bowl with glossy dark chocolate chips, fresh black cherries whole and halved arranged cut-side-up, a small white ceramic bowl holding deep red cherry jam, and a small white ceramic bowl of thick whipped cream placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Unsalted butter: Provides richness and moisture while allowing you to control the salt level in the cake.
Golden caster sugar: Gives just the right sweetness with a subtle caramel note that pairs beautifully with cherries.
Vanilla extract: Adds depth and warmth to the overall flavor.
Almond extract: Brings out the nuttiness from the ground almonds and complements the cherries perfectly.
Eggs: Help bind the cake together and give it structure without making it heavy.
Ground almonds: Replace traditional flour to keep it gluten-free and add a delicate texture.
Cocoa powder: Contributes a strong chocolate flavor with a touch of bitterness for balance.
Baking powder: Provides lift and keeps the cake light and fluffy.
Dark chocolate: Melted and folded in for that extra chocolate decadence throughout the batter.
Chocolate chips: Create little pockets of melted chocolate for a delightful surprise in each bite.
Fresh or frozen black cherries: Bring brightness and juiciness that contrasts with the chocolate richness.
Cherry jam: Used as a glaze to add a glossy finish and enhance the cherry flavor on top.
Thick whipped cream: The traditional serving suggestion that adds creaminess and balances the cake’s richness.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

The beauty of this Chocolate Cherry Cake Recipe is how wonderfully adaptable it is to your tastes and pantry. Whether you're craving a nut-free version or want to add a seasonal twist, there’s plenty of room to get creative while keeping the delicious core intact.

Nut-Free Variation: I’ve tried swapping the ground almonds with extra flour and a sprinkle of oat bran for texture. It still turned out moist and rich, perfect for guests with nut allergies.
Seasonal Twist: In spring, I loved adding a handful of fresh raspberries alongside the cherries for an extra pop of color and tartness.
Vegan Adaptation: While this recipe relies on eggs and butter, I experimented once with flax eggs and vegan margarine; it needed slightly longer baking but was surprisingly satisfying.
Cherry Jam Options: If you don’t have cherry jam, try apricot or raspberry preserves for a subtly different glaze flavor that pairs beautifully with chocolate.

Step-by-Step: How I Make Chocolate Cherry Cake Recipe

A dark brown chocolate cake slice with a soft, moist texture and visible cherries baked into it sits on a white plate. On top of the cake is a thick layer of white cream that drips slightly over the sides, with red cherry sauce drizzled on the cream. A whole shiny red cherry with its stem sits in the center on top. Around the plate, there are scattered dark brown chocolate chips and several whole red cherries with stems. The background is a white marbled texture with a larger portion of the chocolate cake blurred in the back. photo taken with an iphone --ar 2:3 --v 7

Step 1: Set the Stage with a Perfect Base

First things first, preheat your oven to 170°C (325°F) fan and give your 23cm loose-bottomed flan tin a good greasing. Having the oven at the right temperature ensures that your cake bakes evenly, while the greased tin makes sure the cake comes out smoothly after baking — no pan-induced heartbreak here!

Step 2: Cream the Butter and Sugar Until Fluffy

Pop the room-temperature butter and golden caster sugar into a large bowl. Whisk with an electric mixer for about 3-4 minutes until the mixture is pale and fluffy. This step is key for a light, moist cake — the air you whisk in creates the perfect texture.

Step 3: Infuse Flavors and Add Eggs Carefully

Mix in the vanilla and almond extracts to the fluffy butter mixture. Then, add the eggs one at a time, whisking thoroughly between each addition. The batter may look like it’s splitting temporarily, but don’t fret—that will smooth out once you fold in the dry ingredients.

Step 4: Fold in Dry Ingredients Gently

Time to add the magic trio: ground almonds, cocoa powder, and baking powder. Gently fold these dry ingredients in using a spatula—be deliberate but careful to not overmix, so your cake stays delightfully tender.

Step 5: Add the Chocolate Goodies

Fold the melted dark chocolate and chocolate chips into the batter for chocolatey bursts in every bite. Your batter should now be rich, smooth, and ready to transform into cake!

Step 6: Batter Meets Cherries

Pour the batter into your prepared tin, smoothing the top with the back of a spoon. Slice half of your cherries in half and leave the others whole. Arrange these cherries on top, with cut sides facing up, gently pressing them into the batter so they sink a little but stay visible.

Step 7: Bake to Perfection

Place your flan tin in the oven and bake for about 50 minutes. Check doneness by inserting a skewer into the center — it should come out clean or with just a few moist crumbs attached. Your kitchen will soon be filled with that wonderful chocolate-cherry aroma!

Step 8: Glaze Your Cake

While the cake is still warm, mix the cherry jam with 2 tablespoons of cold water and brush it over the top. This creates a glossy, beautiful glaze that locks in moisture and adds a sweet cherry sheen. Let the cake cool in the tin for 20 minutes before transferring to a rack to cool fully.

Step 9: Serve and Savor

Serve slices topped with thick whipped cream—swirling a little cherry jam into the cream adds a lovely touch. I find this cake absolutely irresistible slightly warm, but it’s just as wonderful at room temperature. It pairs beautifully with a cup of tea or a scoop of vanilla ice cream for an extra indulgent treat.

Top Tip

These tips will help you get the most out of your Chocolate Cherry Cake Recipe, ensuring a moist, flavorful cake every time and making the process enjoyable from start to finish.

Using Cherries: Whether you choose fresh, frozen, or tinned cherries, always make sure to drain any excess liquid if thawed or canned. This prevents extra moisture that could weigh down the cake and affect its texture.
Folding Technique: Gently folding the dry ingredients and chocolate into the batter keeps the cake light and fluffy—instead of dense and heavy. Take your time here; it really makes a difference.
Cherry Arrangement: Slice half of the cherries and arrange them cut-side-up on the batter, pushing them in slightly. This not only creates beautiful presentation but ensures the cherries stay juicy and delicious after baking.
Glazing: Don’t skip brushing the cherry jam diluted with cold water over the warm cake. This simple step adds a gorgeous shine and an extra burst of cherry flavor that elevates the whole dessert.

How to Serve Chocolate Cherry Cake Recipe

The image shows a clear glass mixing bowl on a wooden table, filled with dry ingredients for baking. Inside the bowl, there are three main piles: a light beige powder that looks like almond flour on the right side, a dark cocoa powder on the left side, and a small white pile of salt placed between and slightly above the other two. The inside of the bowl has some traces of a darker wet ingredient around the edges. The photo taken with an iphone --ar 2:3 --v 7

Garnishes

This cake shines wonderfully when served with thick whipped cream, either plain or with a small swirl of cherry jam stirred in for a hint of sweetness and color. Fresh cherries on top add a lovely fresh contrast. For an extra touch, sprinkle a few slivered almonds or dust with cocoa powder right before serving.

Side Dishes

To complement the rich chocolate and tart cherries, consider serving with a scoop of vanilla ice cream or salted caramel sauce for decadent pairing. A crisp green salad or a simple fruit compote can also balance the richness if serving as part of a larger meal.

Make Ahead and Storage

Storing Leftovers

After baking, allow the Chocolate Cherry Cake to cool completely, then cover well and store at room temperature. It stays fresh and delicious for up to 3 days—perfect for enjoying over the week without losing its moist texture.

Freezing

This cake freezes beautifully! Once completely cool, wrap it tightly in cling film and foil to prevent freezer burn. Freeze for up to 2 months. To enjoy, defrost overnight in the refrigerator and bring to room temperature before serving.

Reheating

If you like your Chocolate Cherry Cake warm, reheat individual slices in the microwave for 10–15 seconds or until just warmed through. This brings back that freshly baked feel and pairs wonderfully with whipped cream or ice cream.

Frequently Asked Questions:

Can I use frozen cherries straight from the freezer?

Absolutely! You can use frozen cherries directly without thawing. If you do thaw them, just be sure to drain any excess liquid to keep the cake from becoming too wet.

Is this cake gluten-free?

Yes, the Chocolate Cherry Cake Recipe uses ground almonds instead of flour and gluten-free baking powder and cocoa powder, making it naturally gluten-free—just double-check your ingredients to be certain.

How long does the cake keep fresh?

When stored covered at room temperature, it remains fresh and moist for up to 3 days. After that, freezing is a great option to extend its shelf life.

Can I make this cake ahead of time?

Definitely! You can bake the cake ahead, cool completely, cover, and keep it at room temperature for up to 3 days. It’s also perfect for freezing if you want to prepare it well in advance.

Final Thoughts

Making this Chocolate Cherry Cake Recipe is like giving yourself a warm, indulgent hug. The blend of rich chocolate, tart cherries, and nutty almonds always feels like a special treat—whether for a cozy family gathering or a festive occasion. Trust me, once you’ve tried it, it’s going to become a firm favorite in your baking repertoire. So grab those cherries and get baking—you’re in for a truly delicious experience!