There’s something so charming about the blend of rich chocolate, tart cherries, and crunchy almonds all baked into one delightful treat. This Chocolate Cherry Cake with Almonds Recipe is a celebration of textures and flavors that will have everyone asking for seconds—seriously, it’s a game changer in my baking repertoire.
Why You’ll Love This Recipe
- Perfect Flavor Balance: Tart cherries mingle beautifully with rich chocolate and subtle almond notes for a mouthwatering experience.
- Textural Delight: The cake’s moist crumb complemented by crunchy almonds and juicy cherries keeps each bite interesting.
- Easy to Make: With straightforward steps and common ingredients, you’ll have a stunning cake ready without stress.
- Versatile Serving Options: Enjoy it warm with whipped cream or at room temperature, perfect for any occasion.
Ingredients You’ll Need
The ingredients in this Chocolate Cherry Cake with Almonds Recipe come together to create a harmonious blend of flavors and textures—almond meal adds moisture and nuttiness, while cherries bring juiciness that lightens the rich cocoa and chocolate.
- Unsalted Butter: Use room temperature butter for easy creaming, which creates a fluffy batter.
- Golden Caster Sugar: If you don’t have golden caster, regular granulated sugar works fine but the golden adds a lovely caramel undertone.
- Vanilla Extract: Boosts the overall aroma and complements almond and chocolate flavors.
- Almond Extract: Just a tiny bit adds an intoxicating nutty depth—don’t skip it!
- Eggs: Helps bind and provide structure; adding them one at a time helps avoid splitting the batter.
- Ground Almonds (Almond Meal): Provides natural moistness and a delicate crumb, plus the nutty flavor.
- Cocoa Powder: Choose good quality unsweetened cocoa for a rich chocolate presence.
- Baking Powder: Make sure it’s fresh and gluten-free if needed; it gives the cake a nice lift.
- Dark Chocolate: Melted dark chocolate enriches the batter with a smooth chocolatey goodness.
- Chocolate Chips: These add delightful pockets of melted chocolate throughout the cake.
- Fresh or Frozen Black Cherries: Pitted cherries give bursts of tartness, and you can also use tinned if fresh aren’t in season.
- Cherry Jam: Brushed on top after baking for a shiny glaze and extra fruity sweetness.
- Thick Whipped Cream (to serve): A luscious companion that cools and balances the richness perfectly.
Variations
I love tweaking this Chocolate Cherry Cake with Almonds Recipe depending on the seasons or mood. Don’t be shy to play around with adding your favorite nuts or swapping the cherries for other berries.
- Substitute Berries: I once tried raspberries instead of cherries and the tartness worked wonderfully, giving the cake a fresh twist.
- Nut-Free Version: You can replace ground almonds with finely ground oats, though you’ll lose a bit of that almond richness.
- Extra Cherry Flavor: Adding a spoonful of cherry liqueur to the batter amps up the cherry notes if you’re up for a grown-up version.
- Chocolate Variants: Swap dark chocolate for milk chocolate if you prefer a sweeter cake, or toss in white chocolate chips for contrast.
How to Make Chocolate Cherry Cake with Almonds Recipe
Step 1: Cream the Butter and Sugar to Dreamy Fluffiness
Start by preheating your oven to 170°C (325°F fan) and greasing a 23cm loose-bottomed flan tin. Then, in a large bowl, whisk the unsalted butter and golden caster sugar until the mixture turns pale and fluffy—this usually takes around 3 to 4 minutes with an electric mixer. This step is key for the cake’s light texture, so don’t rush it! I keep a close eye for the change in color and texture before moving on.
Step 2: Add Extracts and Eggs Carefully
Next, whisk in the vanilla and almond extracts. As you add the eggs one at a time, keep whisking. The batter may look like it’s splitting—that’s totally normal! Just keep going, and it will come back together beautifully. This is a trick I learned from a friend; patience here means a perfectly smooth batter.
Step 3: Fold in Dry Ingredients and Chocolate
Gently fold in the ground almonds, cocoa powder, and baking powder to maintain the airiness you worked hard to build. Then add the melted dark chocolate and chocolate chips, folding until just combined. I find folding rather than whisking here really helps the cake stay tender and moist.
Step 4: Arrange Cherries and Bake
Pour the batter into your prepared tin, spread it evenly with a spoon. Slice half of your cherries in half and arrange them cut-side up on top, then scatter the rest whole, gently pressing them into the batter. Baking for 40-50 minutes will set the cake; use a skewer to test for doneness—it should come out clean. When I first made this, I was worried cherries might sink, but placing them on top and pressing in just a bit keeps them perfect.
Step 5: Glaze and Cool
While the cake is still warm, mix cherry jam with a bit of cold water and brush it over the surface for a pretty glossy finish. Let the cake cool for 20 minutes in the tin before transferring to a rack. This glaze trick was a game changer I discovered—it locks in moisture and adds a lovely shine that makes this cake extra inviting.
Pro Tips for Making Chocolate Cherry Cake with Almonds Recipe
- Room Temperature Ingredients: Make sure butter and eggs are at room temp for smooth mixing and better texture.
- Don’t Overmix Dry Ingredients: Fold them in gently to keep the cake tender and avoid toughness.
- Cherry Prep Matters: Use frozen cherries straight from the freezer or drain defrosted ones well to prevent excess moisture.
- Check Oven Temperature: An oven thermometer really helps avoid under or overbaking for the best crumb.
How to Serve Chocolate Cherry Cake with Almonds Recipe
Garnishes
I almost always serve this cake with thick, lightly sweetened whipped cream—sometimes swirling in a little cherry jam for extra fruitiness. Fresh cherries on top add a lovely finishing touch that’s as pretty as it is tasty. It’s such a simple garnish that feels fancy every time.
Side Dishes
My go-to pairing includes a scoop of vanilla ice cream or a cup of freshly brewed coffee. If it’s a special brunch, some fresh berries or a crisp green salad with citrus vinaigrette contrast nicely with the cake’s richness.
Creative Ways to Present
For special occasions, I’ve layered sliced Chocolate Cherry Cake with whipped cream and fresh cherries to create a quick trifle—it’s always a crowd-pleaser! You can also dust the top lightly with cocoa powder or sprinkle slivered almonds for an elegant touch.
Make Ahead and Storage
Storing Leftovers
I store leftover cake in an airtight container at room temperature for up to 3 days. It stays moist, and I find that letting slices come to room temp before serving keeps the flavors vibrant.
Freezing
This cake freezes beautifully! After cooling completely, I wrap it tightly in plastic wrap and then foil, freezing it for up to a month. Defrost overnight in the refrigerator, then bring it to room temperature before serving. Freezing doesn’t hurt the texture, which I was relieved to discover after a few tries.
Reheating
If you like your cake warm, I recommend heating individual slices in the microwave for about 15-20 seconds. It comes out just right—warm, soft, and ready to pair with whipped cream or ice cream.
FAQs
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Can I use frozen cherries in this Chocolate Cherry Cake with Almonds Recipe?
Absolutely! Frozen cherries work wonderfully and can be added straight from the freezer, which helps keep the batter from becoming too wet. Just make sure to drain any excess liquid if they’ve thawed first to avoid a soggy cake.
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Is this cake gluten-free?
Yes! This recipe uses ground almonds and gluten-free baking powder, making it naturally gluten-free as long as your baking powder is certified gluten-free. It’s a wonderful option for friends or family who avoid gluten.
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Can I substitute other nuts for almonds in this recipe?
You can try using other finely ground nuts like hazelnuts, but the flavor and texture will change slightly. Almonds give this cake its signature moist and tender crumb, so I recommend sticking to them for the best result.
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How do I know when the cake is done?
Insert a skewer or toothpick into the center of the cake—if it comes out clean or with just a few moist crumbs, your cake is perfectly baked. Avoid inserting it too early to prevent the cake from collapsing.
Final Thoughts
This Chocolate Cherry Cake with Almonds Recipe is one of those recipes I keep coming back to because it delivers something truly special every time—rich chocolate, bright cherries, and that irresistible almond touch all wrapped into one stunning dessert. I hope you’ll find as much joy baking and sharing it as I do, whether it’s for a casual afternoon treat or a festive celebration. Trust me, once you try it, this cake will earn its spot in your favorites!
Print
Chocolate Cherry Cake with Almonds Recipe
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
- Diet: Gluten Free
Description
This rich and moist Chocolate Cherry Cake combines the deep flavor of dark chocolate with the tartness of black cherries. Made with ground almonds and cocoa powder, this cake is perfect for chocolate lovers seeking a gluten-free dessert option. Topped with a glossy cherry jam glaze and served with thick whipped cream, it is delicious both warm and at room temperature.
Ingredients
Cake Batter
- 225 g (1 cup minus 1 tbsp) unsalted butter room temperature, cut into chunks
- 200 g (1 cup) golden caster 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
- 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
To Serve
- Thick whipped cream
Instructions
- Preheat and Prepare Tin: Preheat the oven to 170C/325F (fan). Lightly grease a 23cm diameter loose-bottomed flan tin to prevent sticking.
- Beat Butter and Sugar: Place the butter and sugar in a large bowl. Whisk with an electric whisk or stand mixer until the mixture becomes fluffy, about 3-4 minutes.
- Add Extracts and Eggs: Add vanilla and almond extracts. Whisk again while adding the eggs one at a time. The mixture may look split temporarily but will come together with continued mixing.
- Fold in Dry Ingredients: Gently fold in the ground almonds, cocoa powder, and baking powder until fully combined.
- Add Chocolate: Fold in the melted dark chocolate and chocolate chips thoroughly into the batter.
- Fill Tin and Arrange Cherries: Spoon the mixture into the prepared tin and level it with the back of a spoon. Slice half the cherries in half and leave the rest whole. Arrange the cherries on top, placing sliced ones cut-side up, and gently push them into the batter.
- Bake: Place the cake in the oven and bake for 50 minutes or until a skewer inserted into the center comes out clean.
- Glaze and Cool: Mix cherry jam with 2 tbsp cold water and brush it on top of the warm cake. Let the cake cool in the tin for 20 minutes before removing it to cool further on a wire rack.
- Serve: Serve the cake slightly warm or at room temperature topped with thick whipped cream. Optionally swirl some cherry jam into the cream and decorate with fresh cherries.
Notes
- Frozen cherries can be used straight from frozen or drained if defrosted. For tinned cherries, drain the liquid before use.
- This cake can be made ahead and stored covered at room temperature up to 3 days. Reheat slices briefly in the microwave if desired warm.
- It freezes well. Cool and cover before freezing. Defrost overnight in the refrigerator and bring to room temperature before serving or warm individual slices in the microwave.
- The recipe is naturally gluten-free if you confirm your baking powder is gluten-free and the cocoa powder is safe.
- For best results, use a 23cm loose-bottomed flan tin to allow easy release of the cake.
