Chocolate Cherry Cake
A chocolatey, fudgy, black cherry cake - perfect for Christmas day dessert! Make it ahead, store at room temp and serve it warm or cold!
Servings 12 servings
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 ⅔ cups) ground almonds (course almond meal)
- 50 g (½ cup) cocoa powder (usually gluten free, but best to check if required)
- 1 tsp baking powder (ensure it's gluten free if required)
- 100 g (3.5oz) dark chocolate (70% is good), melted
- 50 g (⅓ cup) chocolate chips
- 300 g fresh or frozen black cherries - pitted (see tip in notes section)
- 2 tbsp Cherry Jam
To Serve:
- Thick whipped cream
Instructions
- Preheat the oven to 170C/325F and lightly grease a 23cm diameter loose-bottomed flan tin.
- Place the butter in a large bowl with the sugar. Whisk with an electric whisk (or in a stand mixer) until fluffy (about 3-4 minutes).
- Add in the vanilla extract and almond extract, then whisk again whilst adding in the eggs, one at a time. It will look like the mixture has split at this point, but don't worry, it will come back together.
- Fold in the ground almonds, cocoa powder and baking powder.
- Fold in the melted chocolate and chocolate chips until thoroughly combined.
- Spoon the mixture into the prepared flan tin. Level the mixture with the back of a spoon.
- Slice half of the cherries in half and leave half of them whole.
- Arrange the whole and halved cherries on top of the cake mixture. Arrange the sliced ones cut-side-up. Push the cherries in to the mixture slightly.
- Place in the oven to cook for 40-50 minutes - until an inserted skewer comes out clean.
- Take out of the oven.
- Mix the cherry jam with 2 tbsp of cold water. Brush on top of the warm cake. Leave the cake to cool in the tin for 20 mins, before removing and placing on a rack to cool further.
- Serve topped with thick whipped cream. I like to serve it slightly warm, with a little of the cherry jam swirled into the cream and a few fresh cherries to decorate. You can serve this cake warm (tastes great with ice cream) or room temperature.
Notes
Tip: Use frozen cherries, fresh cherries, or even tinned cherries.
If you're using frozen cherries, you can use them while they're still frozen. If they've defrosted, pour off the excess liquid before using.
If you're using tinned cherries, pour off the liquid before using.
Can I make it ahead?
Yes, make the cake, then cool, cover and store at room temperature for up to 3 days.
You can warm individual slices up in the microwave for a few seconds if you'd like to serve it warm. Can I freeze it? Yes, cool, cover and freeze the cake. Defrost overnight in the refrigerator, then allow to come up to room temperature before serving (or warm slices in the microwave for a few seconds if you'd like to serve it warm). Nutritional Information is per serving, without serving suggestion of whipped cream.
You can warm individual slices up in the microwave for a few seconds if you'd like to serve it warm. Can I freeze it? Yes, cool, cover and freeze the cake. Defrost overnight in the refrigerator, then allow to come up to room temperature before serving (or warm slices in the microwave for a few seconds if you'd like to serve it warm). Nutritional Information is per serving, without serving suggestion of whipped cream.
Nutritional Information
Calories: 398kcal | Carbohydrates: 32g | Protein: 7g | Fat: 29g | Saturated Fat: 13g | Cholesterol: 95mg | Sodium: 28mg | Potassium: 233mg | Fiber: 4g | Sugar: 23g | Vitamin A: 869IU | Vitamin C: 3mg | Calcium: 81mg | Iron: 3mg
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