Description
This rich and moist Chocolate Cherry Cake combines the deep flavors of dark chocolate and cocoa with the tartness of fresh or frozen cherries. Enhanced with ground almonds and a hint of almond and vanilla extracts, it's a decadent dessert perfect for any occasion. The cake is topped with a glossy cherry jam glaze and traditionally served with thick whipped cream, offering a luscious treat that can be enjoyed warm or at room temperature.
Ingredients
Scale
Cake 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
To Serve
- Thick whipped cream
Instructions
- Preheat and Prepare: Preheat the oven to 170C/325F (fan) and lightly grease a 23cm diameter loose-bottomed flan tin to ensure easy removal of the cake.
- Cream Butter and Sugar: Place the butter and golden caster sugar in a large bowl. Using an electric whisk or stand mixer, whisk until the mixture is fluffy and light in color, around 3-4 minutes.
- Add Extracts and Eggs: Add the vanilla and almond extracts to the mixture. Then whisk in the eggs one at a time, incorporating each fully before adding the next. The mixture may look split but will come back together in the next step.
- Fold in Dry Ingredients: Gently fold in the ground almonds, cocoa powder, and baking powder until evenly combined without over-mixing to maintain the cake’s light texture.
- Add Chocolate: Fold the melted dark chocolate and chocolate chips into the batter thoroughly, ensuring an even chocolate distribution.
- Assemble Cake Batter: Spoon the batter into the prepared flan tin and level with the back of a spoon for an even surface.
- Prepare Cherries: Slice half of the cherries in half and leave the other half whole. Arrange the whole and halved cherries on top of the batter, placing sliced ones cut-side-up, and gently push them slightly into the mixture.
- Bake: Place the flan tin in the oven and bake for 50 minutes, or until a skewer inserted into the center comes out clean.
- Glaze and Cool: Mix the cherry jam with 2 tablespoons of cold water and brush it over the warm cake to give a shiny glaze. Allow the cake to cool in the tin for 20 minutes before removing it and placing it on a rack to cool further.
- Serve: Serve the cake topped with thick whipped cream. Optionally swirl a little cherry jam into the cream and decorate with fresh cherries. The cake is delicious warm or at room temperature.
Notes
- Frozen cherries can be used directly from frozen; if thawed, drain excess liquid before use.
- Tinned cherries must be drained before using to avoid extra moisture in the cake.
- The cake can be made ahead: cool completely, cover, and store at room temperature for up to 3 days.
- For freezing, cool the cake, cover tightly, and freeze. Defrost overnight in the refrigerator and bring to room temperature before serving, or warm slices in the microwave.
- The recipe is naturally gluten-free if gluten-free baking powder and cocoa powder are used.
Nutrition
- Serving Size: 1 slice (approx. 120 g)
- Calories: 370 kcal
- Sugar: 21 g
- Sodium: 140 mg
- Fat: 26 g
- Saturated Fat: 12 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 95 mg
