Name: Chocolate Cherry Cake Recipe
Prep time: 40 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 (or granulated) 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 (gluten-free); 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 looking for a luscious, show-stopping dessert, this Chocolate Cherry Cake Recipe is an absolute winner. Imagine rich dark chocolate folded into a moist, almond-infused cake, studded with fresh black cherries—pure comfort, perfect for any occasion.

A dark brown cherry cake with a rough top layer filled with whole dark cherries, showing one large slice missing to reveal the moist, dense inside with embedded cherries. The cake is on a round silver cake board, placed on a white marbled textured surface, with a few whole cherries scattered around. Nearby is a small white bowl containing creamy white yogurt swirled with red cherry sauce, and a woman's hand holding a gold fork rests beside the cake. A dark cloth folds softly 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 honestly can’t get enough of this cake. It’s one of those recipes that feels indulgent yet is surprisingly easy to pull together. Whether it’s a birthday, a dinner party, or just a sweet treat, it never fails to impress friends and family alike.

Decadently moist texture: Thanks to ground almonds and melted dark chocolate, this cake stays wonderfully soft and tender.
Gluten-free goodness: Perfect if you’re avoiding gluten but still crave a seriously delicious chocolate dessert.
Fresh cherry burst: The juicy black cherries add a lovely tart contrast that balances the rich chocolate perfectly.
Easy to serve: With its cherry glaze and fluffy whipped cream topping, it’s an elegant dessert with minimal fuss.

Ingredients & Why They Work

When you’re gathering ingredients for this cake, quality really does matter—especially the chocolate and cherries. I like to use dark chocolate with at least 70% cocoa for that rich depth, and fresh or frozen cherries that are juicy and flavorful. Here’s a little insight into why each ingredient shines in this recipe.

Flat lay of unsalted butter cut into chunks on a simple white ceramic plate, golden caster sugar in a small white ceramic bowl, a small white ceramic bowl with vanilla extract, a small white ceramic bowl with almond extract, four whole clean-shelled medium brown eggs arranged neatly, a simple white ceramic bowl filled with coarse ground almonds, a small white ceramic bowl containing fine cocoa powder, a small white ceramic bowl with baking powder, a white ceramic plate with a slab of melted dark chocolate, a white ceramic bowl with dark chocolate chips, a simple white ceramic bowl heaped with fresh black cherries—some whole and some halved—arranged symmetrically, a small white ceramic bowl holding glossy cherry jam, and a small white ceramic bowl with thick whipped cream, all 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: For that creamy richness and fluffy batter texture.
Golden caster sugar: Adds gentle sweetness without overpowering the other flavors.
Vanilla extract: Enhances the chocolate and cherry notes with a warm, familiar aroma.
Almond extract: A subtle nod to the ground almonds, deepening the cake’s nutty undertones.
Eggs: Bind everything together and give structure to the cake.
Ground almonds (almond meal): The star gluten-free ingredient that keeps this cake moist and tender.
Cocoa powder: Delivers that rich chocolate punch and beautiful color.
Baking powder (gluten-free): Helps the cake rise light and fluffy—check that it’s gluten-free if needed.
Dark chocolate (melted): Infuses the batter with intense chocolate flavor.
Chocolate chips: Add chocolatey pockets of gooey indulgence throughout.
Fresh or frozen black cherries: The juicy, slightly tart topping that makes this cake so special.
Cherry jam: Creates a shiny, sweet glaze that locks in moisture and adds extra cherry punch.
Thick whipped cream: The perfect creamy finishing touch for serving.

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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

The beauty of this Chocolate Cherry Cake Recipe lies in its versatility. Feel free to tweak it to suit your tastes or pantry—whether that means swapping out ingredients, adding a twist, or adjusting the toppings. Let your creativity shine!

Variation: I’ve found that adding a handful of chopped toasted walnuts or hazelnuts into the batter adds a delightful crunch and earthy note that pairs beautifully with the almond and cherry flavors.
Seasonal Twist: In summer, fresh cherries make this cake light and vibrant, but in winter I sometimes use frozen cherries straight from the freezer to keep that luscious tart flavor all year round.
Diet-Friendly: This recipe is naturally gluten-free thanks to ground almonds—just make sure your cocoa powder and baking powder are certified gluten-free if needed. It’s perfect for accommodating gluten sensitivities without compromising on richness or flavor.
Chocolate Swap: Feel free to use milk chocolate or a blend of dark and milk chocolate chips if you prefer a sweeter, less intense chocolate bite.

Step-by-Step: How I Make Chocolate Cherry Cake Recipe

A slice of dark chocolate cherry cake sits on a white plate, showing three layers: the bottom layer is dense and moist dark chocolate with embedded cherries visible inside; the middle layer is slightly crumbly but rich chocolate cake; the top layer is a glossy white cream with red cherry sauce drizzled over it and a single ripe cherry with stem placed at the top center. Around the plate are scattered chocolate chips and a few fresh cherries with stems. The background is a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Preheat and Prep Your Pan

Start by preheating your oven to 170C/325F with the fan on. While the oven warms, lightly grease a 23cm diameter loose-bottomed flan tin. This creates the perfect environment for the cake to bake evenly without sticking, and the loose bottom makes removing the cake a breeze once it’s done.

Step 2: Cream Butter and Sugar Until Fluffy

Place your softened butter and golden caster sugar into a large bowl. Using an electric whisk or a stand mixer, whisk them together for about 3 to 4 minutes. You’ll know you’re on the right track when the mixture turns pale and fluffy—this step is key to giving your cake that lovely light texture.

Step 3: Add Vanilla, Almond Extract, and Eggs

Next, stir in both the vanilla and almond extracts for that warm, nutty aroma. Then add the eggs one at a time, whisking continuously. Don’t worry if the batter looks like it’s curdling or split—that’s totally normal and it will come together once you fold in the dry ingredients.

Step 4: Fold in the Dry Ingredients Gently

Gently fold in your ground almonds, cocoa powder, and baking powder. Take your time with this part to ensure everything is well combined without knocking out the air you just whisked in. The almond meal adds a wonderful texture and moisture, while the cocoa powder gives the cake its rich chocolate color and flavor.

Step 5: Incorporate Melted Chocolate and Chips

Now, fold in the melted dark chocolate and chocolate chips evenly throughout the batter. This step amplifies the chocolate intensity and gives you delicious pockets of chocolatey goodness in every bite.

Step 6: Arrange the Cherry Topping

Spoon the batter into your prepared flan tin and smooth the top with the back of a spoon. Slice half of your cherries in half and leave the rest whole. Arrange both halved (cut side up) and whole cherries on top of the batter, pressing them gently in so they bake into the cake without sinking.

Step 7: Bake Until Perfectly Set

Bake your cake for 50 minutes at 170C/325F (fan). You’ll know it’s done when a skewer inserted into the center comes out clean. If cherries have released some juice during baking, that’s just extra deliciousness.

Step 8: Glaze and Cool

While the cake is still warm, mix cherry jam with 2 tablespoons of cold water to thin it. Brush this glaze gently over the top to give a beautiful shine and a slight sweetness that complements the cherries perfectly. Let the cake cool in the tin for 20 minutes before transferring to a wire rack to cool completely or to just room temperature if you prefer it slightly warm.

Step 9: Serve with Thick Whipped Cream

Serve slices with a generous dollop of thick whipped cream. For extra indulgence, swirl a bit of cherry jam into the cream and add a few fresh cherries on top. This cake truly shines whether served warm or at room temp, and it’s heavenly anytime you want a chocolate-cherry fix.

Top Tip

These tips really help ensure your Chocolate Cherry Cake Recipe turns out perfectly every time, making your baking experience smoother and more enjoyable.

Cherry Prep: If you're using frozen cherries, add them straight into the batter while still frozen to avoid excess moisture diluting the cake texture.
Mixing Eggs: When you add eggs one at a time, the batter might look like it’s splitting, but keep whisking—it comes together beautifully as you continue.
Baking Time: Check your cake at 50 minutes, but start testing with a skewer around 45 minutes as oven temperatures can vary. You want a clean skewer but a moist crumb inside.
Glaze Application: Brush the cherry jam glaze while the cake is still warm for a lovely glossy finish and to lock in moisture.

How to Serve Chocolate Cherry Cake Recipe

A clear glass mixing bowl sits on a wooden surface, containing three visible layers of dry ingredients. At the bottom is a dark brown powder, likely cocoa, covering about half the bowl’s base. On top of this and to one side is a pale cream-colored powder, with a finely ground texture, making up the largest portion in the bowl. There is a small mound of white powder, probably salt or baking soda, resting between the dark brown and cream-colored powders. The bowl’s handle is visible on the right side of the image. photo taken with an iphone --ar 2:3 --v 7

Garnishes

This Chocolate Cherry Cake shines when garnished with a generous dollop of thick whipped cream — for an extra indulgent touch, swirl in a little cherry jam into the cream. Fresh black cherries on top add a lovely fresh aroma and pop of color that complements the rich chocolate.

Side Dishes

Serve this cake alongside a scoop of vanilla ice cream for a classic pairing, or enjoy it with a simple mixed berry compote to echo the cherry flavors. For a lighter option, a fresh fruit salad with citrus segments works beautifully.

Make Ahead and Storage

Storing Leftovers

You can keep your Chocolate Cherry Cake covered at room temperature for up to 3 days—just make sure it’s well wrapped to retain its moistness and keep those flavors fresh.

Freezing

To freeze, cool the cake completely, then wrap it tightly in cling film and foil before placing it in the freezer. When you’re ready to enjoy, defrost overnight in the fridge, then bring to room temperature or warm slices gently in the microwave.

Reheating

If serving warm, simply microwave individual slices for a few seconds—this brings out the moist, melting chocolate and makes the cherry topping extra luscious.

Frequently Asked Questions:

Can I use frozen cherries instead of fresh ones?

Absolutely! You can use frozen cherries directly in the batter while still frozen to avoid extra moisture or thaw them and drain any excess liquid before adding. Tinned cherries work too, just drain thoroughly.

Is this cake suitable for gluten-free diets?

Yes, this recipe uses gluten-free baking powder and ground almonds, making it a perfect gluten-free option. Just double-check your cocoa powder and baking powder labels to be sure.

How should I store leftover cake?

Store the cake covered at room temperature for up to 3 days. For longer storage, wrap it tightly and freeze. Defrost in the fridge overnight before serving.

Can I make this cake ahead of time?

Yes! Bake the cake, cool completely, then cover and store at room temperature up to 3 days or freeze for longer storage. It's great for planning ahead for special occasions.

Final Thoughts

I hope this Chocolate Cherry Cake Recipe brings as much joy to your kitchen as it has to mine. There’s something truly magical about the rich dark chocolate combined with juicy cherries, finished off with that cherry glaze and fluffy cream. Whether for a special occasion or a cozy afternoon treat, it’s a dessert that never fails to impress and comfort. Happy baking and even happier eating!