A modern take on a classic chocolate cake with cherries – this one includes not only cocoa but also a generous amount of chocolate :). That’s why I decided it doesn’t even need a chocolate glaze. And it truly doesn’t – this chocolate cherry cake is wonderfully rich in flavour and beautifully moist, with the sour cherries adding a lovely juiciness. It’s also a timeless combination that never gets old: chocolate and cherries! Be sure to save this recipe for later :).
Ingredients for the chocolate cherry cake:
- 90 g butter
- ¾–1 cup soft brown sugar
- 1 large egg
- 100 g dark chocolate (70%), melted and slightly cooled
- 1 cup (150 g) plain flour
- ½ cup ground almonds
- ¼ cup cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon bicarbonate of soda
- 220 ml buttermilk or kefir
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 300 g sour cherries
All ingredients should be at room temperature, except the cherries, which can be frozen.
In a mixing bowl, cream the butter and sugar until pale and fluffy. Add the egg and beat well. Stir in the melted and cooled chocolate. Add the buttermilk and both extracts. Then sift in the flour, baking powder, bicarbonate of soda and cocoa powder, and add the ground almonds. Gently fold everything together with a spatula until just combined. The batter will be fairly thick.
Line the base of a 23 cm round tin with baking parchment. Transfer the batter into the tin and smooth the top. Arrange the cherries on top.
Bake at 170°C for about 45 – 50 minutes, or slightly longer if needed. Avoid overbaking – a skewer may have melted chocolate on it, but should not show raw batter. Remove from the oven and allow to cool completely.
Enjoy!
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