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.
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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.
- 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.
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
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
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:
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.
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.
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.
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!
Print
Chocolate Cherry Cake Recipe
- Prep Time: 20 minutes
- Cooling Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: British
- Diet: Gluten Free
Description
A decadent and moist Chocolate Cherry Cake infused with rich dark chocolate and fresh black cherries, perfect for dessert or special occasions. This gluten-free cake combines ground almonds and cocoa powder, topped with a luscious cherry glaze and served ideally with thick whipped cream.
Ingredients
Cake Batter
- 225 g (1 cup minus 1 tbsp) unsalted butter room temperature, cut into chunks
- 200 g (1 cup) golden caster (or granulated) sugar
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 4 medium eggs
- 200 g (1 ⅔ cups) ground almonds (coarse almond meal)
- 50 g (½ cup) cocoa powder
- 1 teaspoon baking powder (gluten-free)
- 100 g (3.5 oz) dark chocolate (70%), melted
- 50 g (⅓ cup) chocolate chips
Topping
- 300 g fresh or frozen black cherries, pitted
- 2 tablespoon 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.
- Make the Batter Base: Place the butter and sugar in a large bowl. Whisk with an electric whisk or stand mixer until fluffy, about 3-4 minutes.
- Add Flavors and Eggs: Add vanilla and almond extracts to the mixture. Then whisk in the eggs one at a time. The mixture may appear split but it will come together as you continue.
- Incorporate Dry Ingredients: Fold in the ground almonds, cocoa powder, and baking powder until fully combined.
- Add Melted Chocolate and Chips: Gently fold in the melted dark chocolate and chocolate chips, ensuring an even mix.
- Prepare Cherry Topping: Slice half the cherries in half, leaving the other half whole. Arrange the cherries on top of the cake batter in the tin, sliced side up, and gently press them into the mixture.
- Bake: Place the tin in the oven and bake for 50 minutes or until a skewer inserted into the center comes out clean.
- Glaze the Cake: Mix cherry jam with 2 tablespoons of cold water. While the cake is still warm, brush this glaze over the top.
- Cool and Serve: Let the cake cool in the tin for 20 minutes, then remove it to a wire rack to cool further. Serve slightly warm or at room temperature with thick whipped cream, optionally swirling some cherry jam into the cream and garnishing with fresh cherries.
Notes
- You can use fresh, frozen, or tinned cherries. If using frozen, place them into the batter while still frozen or drain excess moisture if thawed. For tinned cherries, drain the liquid thoroughly before use.
- This cake can be made ahead and stored at room temperature for up to 3 days, covered.
- For freezing, cool the cake completely, then cover and freeze. Defrost overnight in the refrigerator before bringing to room temperature or warming slices gently in the microwave.
- To serve warm, reheat individual slices in the microwave for a few seconds.
- Ensure baking powder and cocoa powder are gluten-free if necessary.
Nutrition
- Serving Size: 1 slice (approx. 1/12 cake)
- Calories: 325 kcal
- Sugar: 20 g
- Sodium: 80 mg
- Fat: 23 g
- Saturated Fat: 8 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 95 mg

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