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My recipe for the chocolate cherry cake is a dream come true for chocolate lovers! The rich, velvety chocolate is smooth and creamy and will leave you wanting more. Trust me; just one slice won’t be enough. With fresh cherries, slivered almonds, and lots of dark chocolate, this cake is sweet, tangy, and has the perfect mix of ingredients. Not only is this chocolate cherry cake super delicious, but it is also easy to make! You don’t even need an electric mixer, and everything can be made in one bowl.
Whether you are baking a cake for a birthday or holiday or just want to enjoy a tasty dessert at home, this chocolate cherry cake is the perfect recipe for you. You can even decorate the cake for special events.
Maraschino Cherries vs. Fresh Cherries
While some people like to use maraschino cherries for their cakes, fresh cherries have a slight tartness and juicy texture that is simply irreplaceable. They can usually be used interchangeably in recipes, but I love the taste of fresh cherries. Cherries are also in season in the summer, so it is the perfect time for a fresh cherry chocolate cake. Fresh cherries are also the perfect amount of sweetness, and they have a more authentic, natural flavor.
Tips For the Best Chocolate Cherry Cake
- Melt the coconut oil before measuring 4 oz of oil
- Pit the cherries using a tool
- I like the taste of big bites of cherries, so I cut the cherries in half, but you can also cut them into fourths if you want them even smaller. Then fold them into the batter.
- You can sweeten the fresh cherries by cutting them into small bites and cooking them with one tablespoon of sugar. This will help to release some water and sweeten them a little more. If you do that, just wait for the cherries to cool before adding them to the batter.
- Make sure the cake doesn’t stick to the pan by cutting some parchment paper and placing it in the bottom of the pan.
What Size Cake Does This Recipe Make?
This recipe is for a small 9-inch round cake that is about 1 ½ inches in height. Although it may not sound very big, it can feed about 10 people. You can also use this recipe to make a giant cake by doubling the ingredients.
Can You Mix a Cake Without a Mixer?
A handheld or stand mixer can be very useful for making a cake since it makes the process faster and easier; however, if you don’t have one, no worries! It is not necessary. When making my cake, I like to go old school and whisk everything by hand. If you do not have a hand mixer, you should ensure you have the correct kitchen tools to make a cake. You will need a large mixing bowl, a whisk, and a wooden spoon. You will also need a significant amount of arm strength since you will need to mix everything, so the cake batter becomes homogeneous.
Preparation
Preheat the oven to 350 F.
Line a 9-inch nonstick round baking pan with parchment paper.
In a large bowl, add the coconut oil and sugar, whisk together, add the eggs and almond extract and whisk for about 3 minutes.
Mix the flour with baking powder, salt, and cocoa.
Gradually add the flour mixture using a spatula start mixing until the flour is incorporated; don’t over mix; fold the cherry until evenly incorporated.
The batter will be thick; pour the batter into the prepared pan, and tap to get rid of any air bubbles.
Bake for 25 minutes, move to a cooling rack, and bring to room temperature.
For the chocolate glaze:
On a double broiler, bring some water to boil, add the chocolate chip to the top bowl whisk until the chocolate milt; using either the whisker or a fork, drizzle some over the cake, and add as much as you want.
Sprinkle toasted almonds, add some more cherry on top, and dust with powdered sugar. Eat a bite, and share a taste! Enjoy.
How to Serve Chocolate Cherry Cake?
Ingredients:
Adjust Servings
| 6 oz pitted whole fresh cherry | |
| 1 cup flour | |
| ¾ cup sugar | |
| 1 cup yogurt | |
| ⅓ cup unsweetened Cocoa powder | |
| 2 eggs | |
| 4 oz melted coconut oil | |
| 2 ½ teaspoon baking powder | |
| ¼ teaspoon almond extract | |
| ¼ teaspoon salt |
For the topping:
| 3 oz dark chocolate chip | |
| ⅕ oz cocoa nibs | |
| 1 oz toasted slivered almond | |
| 2 oz fresh pitted cherries | |
| 1 teaspoon powdered sugar |
Preparation
Rana’s Notes!
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