Cherry Chocolate Cake

Name: Cherry Chocolate Cake
Prep time: 30 min
Cook time: 40 min
Yield: 12 serving
Ingredients: 350 g cherries; 100 g dark chocolate; 4 eggs; 150 g unsalted butter; 100 g white sugar; 50 g brown sugar; 100 g all-purpose flour; 100 g ground Hazelnuts; 1 teaspoon baking powder; pinch salt

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4.5

12 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Servings
12
Calories
310 kcal
Course
Cake
Cuisine
American

Cherry Chocolate Cake

Freya Patterson

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Tender cherry chocolate cake, a fluffy chocolatey cake spiked with cherries. An easy cake recipe made with melted dark chocolate and fresh, frozen, or canned cherries.

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Ingredients

Servings

350 g cherries fresh, frozen, or canned, 12.5 oz/ 2 ½ cups, Note 2
100 g dark chocolate 60-80% cocoa, Note 3
4 eggs large
150 g unsalted butter soft, 5.5 oz/ ⅔ cup
100 g white sugar divided 3.5 oz/ 1 cup
50 g brown sugar 1.8 oz/ ¼ cup, Note 4
100 g all-purpose flour 3.5 oz/ ¾ cup + 1 tablespoon, Note 1
100 g ground Hazelnuts 3.5 oz/ ¾ cup + 1 tablespoon
1 teaspoon baking powder
pinch salt

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Instructions

Preheat the oven to 180°C/ 350°F. Grease and flour a springform of about 24 cm/ 9.5 inches.
Cherries: Pit fresh fruit. If using frozen fruit, defrost and pat it dry with paper towels. If using canned fruit, drain and pat it dry as well.
Melt chocolate: Chop the dark chocolate and place it in a heat-proof bowl. Melt it at bain-marie (water bath), often stirring (Note 5). Let cool slightly while you prepare the rest.
Separate the eggs. Beat the egg whites with 50 g/ ¼ of the white sugar until stiff and glossy. Set aside.
Wet ingredients: Beat the soft butter, 50 g/ ¼ white sugar, and 50 g/ ¼ cup brown sugar until fluffy.
Mix in the egg yolks and the melted and cooled chocolate.
Dry ingredients: Mix flour, baking powder, ground hazelnuts, and salt in another bowl. Add them to the butter mixture and mix in very shortly, just until combined.
Carefully fold in the beaten egg whites.
Pour the mixture into the prepared pan. Top the cake batter with the cherries.
Bake for about 50 minutes or until a toothpick inserted in the middle of the cake comes out clean.
Check after about 30-40 minutes. If the top of the cake starts to get dark too soon, cover the pan loosely with a piece of aluminum foil to prevent it from getting burned.
Let cool in the pan for about 20 minutes. Release it from the form and let cool completely on a wire rack.

Equipments used:

Notes

Use a digital kitchen scale; baking is a science, and measuring the ingredients correctly guarantees for best results. However, measuring flour and butter using cups is very unprecise (Amazon affiliate link).
I weighed the cherries after pitting.
Semi-sweet chocolate is also fine; the cake will be a bit sweeter.
If you don’t have brown sugar, replace it with white sugar.
Pour some water into another pan. Place the bowl with the chocolate on top; the bowl should not touch the hot water. Heat on low heat, often stirring, until the chocolate is completely smooth. If the water gets too hot, remove the pot from the heat source and continue stirring the chocolate off the heat until melted.

Nutrition Information

Show Details

Serving 1slice Calories 310kcal (16%) Carbohydrates 29g (10%) Protein 5g (10%) Fat 20g (31%) Saturated Fat 9g (45%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Trans Fat 0.4g Cholesterol 82mg (27%) Sodium 61mg (3%) Potassium 162mg (5%) Fiber 3g (12%) Sugar 18g (36%) Vitamin A 413IU (8%) Vitamin C 2mg (2%) Calcium 57mg (6%) Iron 2mg (11%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 310 kcal

% Daily Value*

Serving	1slice
Calories	310kcal	16%
Carbohydrates	29g	10%
Protein	5g	10%
Fat	20g	31%
Saturated Fat	9g	45%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	4g	20%
Trans Fat	0.4g	20%
Cholesterol	82mg	27%
Sodium	61mg	3%
Potassium	162mg	3%
Fiber	3g	12%
Sugar	18g	36%
Vitamin A	413IU	8%
Vitamin C	2mg	2%
Calcium	57mg	6%
Iron	2mg	11%