Description
Delight in this rich and moist Chocolate Cherry Cake that combines the deep flavor of dark chocolate with juicy black cherries. Perfect for any occasion, this cake is beautifully topped with cherry jam glaze and served with thick whipped cream for an indulgent treat.
Ingredients
Scale
Cake:
- 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 your oven to 170C/325F fan. Lightly grease a 23cm diameter loose-bottomed flan tin to prevent sticking.
- Cream Butter and Sugar: Place the butter and golden caster sugar into a large bowl. Using an electric whisk or stand mixer, whisk until the mixture is fluffy, about 3-4 minutes.
- Add Extracts and Eggs: Mix in the vanilla and almond extracts. Whisk again, then add the eggs one at a time, mixing well after each addition. The mixture may look split but will come together in the next steps.
- Fold in Dry Ingredients: Gently fold in the ground almonds, cocoa powder, and baking powder until fully combined.
- Add Chocolate: Fold the melted dark chocolate and chocolate chips into the batter until thoroughly combined.
- Prepare Cake Tin and Cherries: Spoon the batter into the prepared flan tin and level with the back of a spoon. Slice half of the cherries in half, leaving the rest whole. Arrange the cherries on top with sliced cherries cut-side-up, pushing them gently into the batter.
- Bake: Place the 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 tbsp cold water and brush over the warm cake. Leave the cake to cool in the tin for 20 minutes, then remove it from the tin and place on a wire rack to cool completely.
- Serve: Serve the cake slightly warm or at room temperature topped with thick whipped cream. For extra flavor, swirl some cherry jam into the cream and garnish with fresh cherries.
Notes
- You can use fresh, frozen (still frozen or thawed with drained liquid), or tinned cherries (drained) for this recipe.
- Make the cake ahead, then cover and store at room temperature for up to 3 days. Warm slices in the microwave to serve warm.
- The cake freezes well. Cool completely, then cover and freeze. Thaw overnight in the fridge and bring to room temperature or warm slices in the microwave before serving.
- The cocoa powder and baking powder should be checked to ensure gluten-free if necessary.
Nutrition
- Serving Size: 1 slice (approx. 100 g)
- Calories: 330 kcal
- Sugar: 18 g
- Sodium: 80 mg
- Fat: 24 g
- Saturated Fat: 11 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 95 mg
