Name: Chocolate Cherry Cake Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: British
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; Thick whipped cream

If you're craving a dessert that’s both indulgently rich and delightfully fruity, this Chocolate Cherry Cake Recipe is exactly what you need. Picture dense, moist chocolate cake layered with juicy black cherries and topped with a shiny cherry jam glaze — pure magic with every bite.

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 genuinely adore this cake — it’s one of those recipes that never fails to impress guests and satisfy any chocolate craving. Plus, it’s gluten-free, which is a huge win in my book!

Rich and Moist Texture: The combination of ground almonds and dark chocolate makes this cake irresistibly soft and flavorful.
Fruity Boost: Juicy black cherries add fresh sweetness and a pop of color that really elevates the chocolate.
Simple & Elegant: Despite how impressive it looks, it’s straightforward to make — perfect for both beginners and seasoned bakers.
Versatile Serving: Delicious warm with whipped cream or at room temperature, making it great for any occasion.

Ingredients & Why They Work

Before you start, let’s talk about the key ingredients that make this dessert special — and a couple of tips for picking the best versions to get that perfect Chocolate Cherry Cake.

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: Using room temperature butter helps you achieve a fluffy batter when creamed with sugar.
Golden Caster Sugar: This fine sugar dissolves easily and adds a gentle caramel note.
Vanilla Extract: Enhances the overall flavor with its warm, sweet aroma.
Almond Extract: Provides a subtle nutty depth that complements the cherries beautifully.
Eggs: These bind the ingredients and add structure to the cake.
Ground Almonds (Almond Meal): Adds moisture and a tender crumb while keeping the cake gluten-free.
Cocoa Powder: Use a good quality, unsweetened cocoa for that deep chocolate flavor.
Baking Powder: Helps the cake rise without gluten.
Dark Chocolate (70%): Melted dark chocolate intensifies the richness.
Chocolate Chips: For little pockets of melty chocolate throughout the cake.
Black Cherries: Fresh or frozen cherries bring tartness and juiciness to every bite.
Cherry Jam: Creates a glossy glaze and adds extra cherry sweetness on top.
Thick Whipped Cream: The perfect creamy topping to balance the rich cake.

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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

This Chocolate Cherry Cake Recipe is wonderfully versatile, so feel free to play around with it and make it truly your own. Whether you want to switch up the chocolate type or add a little extra zing to the cherries, there’s room to personalize every slice.

Dark Chocolate Intensity: For a richer taste, try increasing the dark chocolate to 120 g or using chocolate with a higher cocoa content. I love how this makes the cake even more decadent without overpowering the cherries.
Cherry Variations: Fresh, frozen, or tinned cherries all work beautifully here. When I’m short on time, frozen cherries straight from the freezer save me a step without sacrificing flavor.
Nut Substitutes: Although ground almonds provide great texture and moisture, you can try finely ground hazelnuts or pecans if you want a different nutty twist. Just make sure it’s the same quantity to keep the structure perfect.
Jam Alternatives: Don’t have cherry jam on hand? Raspberry or strawberry jam can add a lovely fruity kick for a slightly different but equally delicious finish.

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: Preheat and Prep Your Pan

First things first—get your oven ready by preheating it to 170°C (325°F fan). This consistent moderate heat helps the cake bake evenly. Lightly grease a 23cm diameter loose-bottomed flan tin to keep the cake from sticking but still allow easy removal once it’s baked. I find using a loose-bottomed tin makes transferring this moist cake a breeze.

Step 2: Whisk Butter and Sugar Until Fluffy

Place 225 g of room-temperature unsalted butter and 200 g golden caster sugar into a large bowl. Using an electric whisk or stand mixer, whisk them together until the mixture is delightfully fluffy—this usually takes about 3 to 4 minutes. You’ll notice the mixture change from buttery lumps to a creamy, light texture that’s perfect for trapping air, giving your cake a tender crumb.

Step 3: Add Your Extracts and Eggs

Next up, stir in 1 teaspoon each of vanilla and almond extracts. These extracts add a subtle but wonderful depth to the flavor profile. Then, add in the eggs one by one, whisking thoroughly after each addition. It may look like the mixture splits at this point, but that’s completely normal. Trust the process—once you fold in the dry ingredients, everything will come together beautifully.

Step 4: Fold in Dry Ingredients

Now gently fold in 200 g ground almonds, 50 g cocoa powder, and 1 teaspoon baking powder. Folding rather than whisking here keeps your batter light while ensuring the almond meal and cocoa are evenly incorporated. This is where the cake’s gluten-free magic happens, giving it a lovely moist texture without any wheat.

Step 5: Mix in the Chocolate

Fold in the melted 100 g dark chocolate and 50 g chocolate chips until combined. These chunks of chocolate throughout the batter create delightful pockets of melty goodness when baked. The batter will now be rich, thick, and luscious—the perfect base for those juicy cherries.

Step 6: Arrange Cherries and Bake

Pour the batter into your prepared flan tin, spreading it evenly with the back of a spoon. Slice half of your 300 g black cherries in half — leaving the rest whole — then arrange them on top with sliced cherries cut-side-up. Gently push them into the batter so they don’t fall off during baking. Pop the tin in the oven and bake for 50 minutes, or until a skewer inserted in the middle comes out clean. Your kitchen will start to smell heavenly about halfway through!

Step 7: Glaze and Cool

While the cake is still warm, mix 2 tablespoons of cherry jam with 2 tablespoons cold water and brush this glaze all over the top. It adds a beautiful gloss and a burst of extra cherry flavor. Let the cake cool in the tin for 20 minutes—this helps it set—then carefully remove it and transfer to a wire rack to cool completely before serving.

Step 8: Serve and Enjoy

Serve your Chocolate Cherry Cake slightly warm or at room temperature topped with thick whipped cream. For a special touch, swirl a little cherry jam into the cream and garnish with fresh cherries. This combination creates an indulgent, beautifully balanced dessert that’s perfect for any occasion.

Top Tip

These tips will help you get the most luscious and beautifully textured result from your Chocolate Cherry Cake Recipe every time you bake it.

Cherry Prep: Using frozen cherries straight from the freezer works wonderfully and keeps the cake moist, but if they’ve thawed, make sure to drain any excess juice to avoid a soggy cake base.
Mixing Batter: When your batter looks a bit split after adding eggs, don’t panic! Gentle folding and continuing to combine will bring it back together into a smooth, glossy mix.
Cherry Arrangement: Pushing the cherries just slightly into the batter ensures they stay put during baking and burst with flavor in every bite.
Cherry Jam Glaze: Brushing the warm cake with thinning cherry jam adds a gorgeous shine and an extra hit of fruity sweetness – don’t skip this step!

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

Serve slices topped generously with thick whipped cream swirled with a little cherry jam for that extra fruity kick. Fresh cherries scattered on top create a stunning, inviting presentation. For a decadent touch, sprinkle a few more chocolate chips or a light dusting of cocoa powder.

Side Dishes

This cake pairs beautifully with a scoop of vanilla or cherry ice cream for a luscious contrast. Serve alongside a light fruit salad or a simple green salad dressed with a citrus vinaigrette to balance the richness. For a cozy setting, a cup of freshly brewed black tea or a bold coffee complements the deep chocolate and cherry flavors perfectly.

Make Ahead and Storage

Storing Leftovers

After baking, allow the cake to cool completely, then cover it tightly and store at room temperature for up to 3 days. This keeps it moist and fresh without drying out. When ready to serve leftovers, warming individual slices gently in the microwave brings out the chocolate and cherry flavors beautifully.

Freezing

The Chocolate Cherry Cake freezes exceptionally well. Once fully cooled, wrap it tightly in cling film and place it in an airtight container or freezer bag. Freeze for up to 3 months for best quality. When ready to enjoy, thaw overnight in the refrigerator.

Reheating

For that just-baked feel, warm slices individually in the microwave for 10-15 seconds. This gently revives the moistness and makes the chocolate melt slightly, perfect with a dollop of whipped cream or ice cream.

Frequently Asked Questions:

Can I use frozen cherries in this cake?

Absolutely! Frozen cherries work perfectly in this Chocolate Cherry Cake Recipe—use them straight from the freezer or thawed and well-drained to prevent excess moisture.

Is this cake gluten free?

Yes, the cake uses ground almonds instead of flour, and the cocoa powder and baking powder should be checked to ensure they are gluten-free, making this recipe safe for gluten-free diets.

Can I make the cake ahead of time?

You sure can! Make it ahead, then store covered at room temperature for up to 3 days, or freeze for longer storage. It reheats beautifully.

What’s the best way to serve this cake?

Serve slightly warm or at room temperature with thick whipped cream and a swirl of cherry jam. It’s also delicious alongside vanilla ice cream or fresh fruit for a special treat.

Final Thoughts

Baking this Chocolate Cherry Cake Recipe is a joyful experience that yields a rich, moist cake bursting with the perfect balance of deep dark chocolate and bright cherry flavors. Whether for a special occasion or a cozy treat with loved ones, it’s a dessert that always feels like a celebration. I hope you enjoy making and sharing it as much as I do!