Chocolate cherry cake
&format=jpg)
Instructions
Tips
If you do not have fresh cherries, you can use frozen, pickled, or canned cherries instead. If so, remember to drain the cherries to avoid adding too much liquid to the batter. If you are using frozen cherries, let them to thaw for 20 minutes and dap them lightly with a piece of paper towel before adding them to the batter. If you are freezing fresh cherries to use for a delicious chocolate cake with cherries at a later time, we recommend removing pits and stalks before freezing them, so they are quick and easy to use directly from the freezer.
Tips
Instead of cherries you could use plums which has that same fruity tartness that cherries have.
Tips
Add 1 dl of cherry liquor too the cake mixture, this gives and even more intense cherry flavour.
Questions about chocolate cherry cake
Baking a delicious dessert sure to delight friends and family is easy with our moist chocolate cherry cake recipe. Learn more about the it by reading answers to some of the most frequently asked questions about the fruity chocolate cake.
Ingredients
Chocolate cherry cake:
|
Sweet cherries
|
400 g |
|---|---|
|
Soft butter
|
250 g |
|
Sugar
|
500 g |
|
Eggs
|
4 |
|
Flour (approx. 7½ dl)
|
450 g |
|
Cocoa powder (approx. 1 dl)
|
50 g |
|
Baking powder
|
4 tsp |
|
Vanilla sugar
|
4 tsp |
|
Milk
|
¼ litre |
|
Potato flour
|
2 tbsp |
Garnish:
|
Icing sugar
|
|---|
Other recipes
&format=jpg)
Serve a moist chocolate cherry cake
Making a wonderfully moist chocolate cherry cake from scratch is easy. It has a soft and tender texture and tastes equally delicious in the afternoon as in the evening, making it perfect for a dessert or a sweet snack. It gets its moistness from the creamy yoghurt and the juicy sweet cherries, making it irresistibly soft and almost gooey around the cherries.
The bold-flavoured chocolate cake with cherries looks just as good as it tastes when served sprinkled with icing sugar, creating a beautiful contrast between dark chocolate and white icing sugar.
Classic chocolate cake with cherries
A chocolate cake is always delicious, but in this recipe, the many fresh cherries are the almost literal cherry on top. They add moisture to the cake through the wonderful fruit juices that are released as they cook, creating a wonderfully delicate and soft chocolate cake with cherries. The fruit juices as well as the whole milk yoghurt make the cake's crumb soft and tender, giving it a great mouthfeel, just like a good classic chocolate cake should be.
If our chocolate cherry cake recipe has made you dream about other kinds of chocolate cake, why not have a look at our recipes for a classic chocolate sheet cake or chocolate coffee cake? Both are delicious, moist, bursting with flavour, and as easy to prepare as this chocolate cherry cake, and are sure to fulfil all of your chocolate dreams.
Discover the tasty combination of chocolate and cherries
Just like a classic chocolate cake, our fresh cherry chocolate cake has an amazing deep and rich chocolate flavour. This richness is beautifully complemented by the addition of ripe cherries. This balances the earthiness and slight bitterness of the cake's cocoa powder beautifully and makes for a delightful combination of flavours. Chocolate is delicious when combined with many kinds of fruit or berries, but cherries are special; they are dark and bold, sour-sweet, and has many flavourful notes, making them stand out when used in baking such as in our chocolate cherry cake recipe.
If you have not yet had your fill of beautiful, ripe cherries, another classic for cherry lovers is our French clafoutis with cherries, a dessert pie with a soft, custard-like texture and tasty cherries.
Make it your own
Playing around with the appearance of your cakes is good fun, so why not try giving this chocolate cherry cake a beautiful swirling marble effect? Rather than mixing the cocoa powder in with the rest of the dry ingredients, save it. Before folding the cherries into the batter, divide it into two and mix the cocoa powder in one of them. Fold half of the cherries into each batter. Now, use the two different batters to create a great-looking marble effect.
Pour half of the light one into the lined baking tray, before pouring the dark cocoa batter on top of it, and finish with the last layer of light batter. Use a spatula handle to make the marble pattern by moving it in a zig-zag motion, almost from edge to edge starting in one corner. Turn the baking tray and repeat the swirling motion going in the opposite direction. Refrain from disturbing the batter further as this may result in the chocolate cherry cake's marble effect coming out muddy rather than defined.
