Description
This decadent Chocolate Cherry Cake combines the rich flavors of cocoa and dark chocolate with juicy black cherries, creating a moist and flavorful dessert perfect for any occasion. The cake is made with ground almonds for a tender crumb and is topped with cherry jam glaze and served with thick whipped cream for an indulgent finish.
Ingredients
Scale
Cake Ingredients
- 225 g (1 cup minus 1 tbsp) unsalted butter, room temperature, cut into chunks
- 200 g (1 cup) golden caster sugar
- 1 tsp vanilla extract
- 1 tsp almond extract
- 4 medium eggs
- 200 g (1 2/3 cups) ground almonds (coarse almond meal)
- 50 g (1/2 cup) cocoa powder
- 1 tsp baking powder
- 100 g (3.5 oz) dark chocolate (70%), melted
- 50 g (1/3 cup) 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 after baking.
- Whisk Butter and Sugar: Place the butter and sugar into a large bowl and whisk with an electric whisk or stand mixer for about 3-4 minutes until the mixture is fluffy and pale.
- Add Extracts and Eggs: Mix in vanilla extract and almond extract, then gradually whisk in the eggs one at a time. The mixture may look separated temporarily but will come together as you continue.
- Fold Dry Ingredients: Gently fold in the ground almonds, cocoa powder, and baking powder to avoid deflating the mixture.
- Incorporate Chocolate: Fold in the melted dark chocolate and chocolate chips until well combined and smooth.
- Fill the Tin and Add Cherries: Spoon the batter into the prepared tin and level the surface with the back of a spoon. Slice half the cherries in half and leave the rest whole. Arrange them on top, with cut sides up, and gently press into the batter.
- Bake the Cake: Bake in the preheated oven for 50 minutes or until a skewer inserted into the center comes out clean.
- Glaze the Cake: Mix the cherry jam with 2 tablespoons of cold water and brush it over the warm cake to add shine and extra flavor.
- Cool and Serve: Let the cake cool in the tin for 20 minutes before transferring it to a wire rack to cool completely. Serve slightly warm or at room temperature topped with thick whipped cream and optionally some fresh cherries.
Notes
- Use fresh, frozen, or tinned cherries. For frozen cherries, use them directly from frozen or drain excess liquid if defrosted.
- If using tinned cherries, drain the liquid before using to avoid excess moisture.
- This cake can be made ahead and stored covered at room temperature for up to 3 days.
- Individual slices can be warmed briefly in the microwave if you prefer serving the cake warm.
- The cake also freezes well; wrap tightly and freeze. Defrost overnight in the fridge before serving and bring to room temperature or warm slices in the microwave.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 25 g
- Sodium: 100 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 85 mg