Description
This delicious chocolate cherry cake is perfect for any occasion, offering a rich flavor with the sweetness of cherries.
Ingredients
Scale
- 225 g unsalted butter (room temperature, cut into chunks)
- 200 g golden caster (or granulated) sugar
- 1 tsp vanilla extract
- 1 tsp almond extract
- 4 medium eggs
- 200 g ground almonds (course almond meal)
- 50 g cocoa powder (usually gluten-free, but best to check if required)
- 1 tsp baking powder (ensure it’s gluten-free if required)
- 100 g dark chocolate (70% is good, melted)
- 50 g chocolate chips
- 300 g fresh or frozen black cherries (pitted)
- 2 tbsp cherry jam
- to taste thick whipped cream
Instructions
- Preheat the oven to 170C/325F (fan) and lightly grease a 23cm diameter loose-bottomed flan tin.
- Place the butter in a large bowl with the sugar. Whisk with an electric whisk (or in a stand mixer) until fluffy (about 3-4 minutes).
- Add in the vanilla extract and almond extract, then whisk again whilst adding in the eggs, one at a time. It will look like the mixture has split at this point, but don’t worry, it will come back together.
- Fold in the ground almonds, cocoa powder, and baking powder.
- Fold in the melted chocolate and chocolate chips until thoroughly combined.
- Spoon the mixture into the prepared flan tin. Level the mixture with the back of a spoon.
- Slice half of the cherries in half and leave half of them whole.
- Arrange the whole and halved cherries on top of the cake mixture. Arrange the sliced ones cut-side-up. Push the cherries into the mixture slightly.
- Place in the oven to cook for 40-50 minutes – until an inserted skewer comes out clean.
- Take out of the oven.
- Mix the cherry jam with 2 tbsp of cold water. Brush on top of the warm cake. Leave the cake to cool in the tin for 20 mins, before removing and placing on a rack to cool further.
- Serve topped with thick whipped cream. I like to serve it slightly warm, with a little of the cherry jam swirled into the cream and a few fresh cherries to decorate. You can serve this cake warm (tastes great with ice cream) or room temperature.
Notes
- Ensure the cocoa powder and baking powder are gluten-free if necessary.
- Pitting the cherries can be done in advance to save time.
- This cake is delicious both warm and at room temperature.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 80 mg