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
Scale
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 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
Topping
- 300 g fresh or frozen black cherries, pitted
- 2 tbsp 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
