Name: Chocolate Cherry Cake with Dark Chocolate Recipe
Prep time: 40 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: British
Ingredients: 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 (course 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; Thick whipped cream

If you’re craving a dessert that marries rich, deep chocolate with juicy, tart cherries, you’re in for a treat. This Chocolate Cherry Cake with Dark Chocolate Recipe is one of my favorite indulgences—it’s moist, flavorful, and just the right balance of sweet and tangy.

A round dark brown cherry cake with a textured surface, studded evenly with shiny black cherries all over the top, one slice missing showing the moist crumb inside; the cake is on a white plate placed on a white marbled texture, surrounded by scattered fresh cherries and a small white bowl filled with creamy white and red swirled sauce nearby, a dark cloth partly visible in the background. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Chocolate Cherry Cake with Dark Chocolate Recipe
Top Tip
How to Serve Chocolate Cherry Cake with Dark Chocolate Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Chocolate Cherry Cake with Dark Chocolate Recipe

Why You'll Love This Recipe

I honestly can’t get enough of how the ground almonds add a lovely texture, while the cherry jam glaze on top gives it that perfect glossy finish. Plus, the addition of dark chocolate makes this cake truly luxurious without being overpowering.

Perfect harmony of flavors: The bittersweet dark chocolate and tart cherries create a delicious combo that’s hard to beat.
Gluten-free friendly: Using ground almonds means this cake suits gluten-free diets beautifully.
Versatile cherry options: Feel free to use fresh, frozen, or even tinned cherries depending on what you have handy.
Great for make-ahead: It keeps well at room temperature for a few days and tastes fantastic slightly warm or at room temp with whipped cream.

Ingredients & Why They Work

Gathering your ingredients for this cake is straightforward, but there are a few things I like to highlight to ensure the best results. Make sure your butter is softened to room temperature to get that fluffy texture when you whisk it with sugar. For cherries, fresh or frozen work beautifully, but if using frozen, it's helpful to keep them frozen until mixing or drain extra juice once thawed.

Flat lay of chunks of creamy unsalted butter, a small mound of golden caster sugar, two small white ceramic bowls each holding a clear liquid vanilla extract and a light amber almond extract, four whole uncracked medium brown eggs, a small heap of coarse ground almonds, a small pile of rich dark brown cocoa powder, a tiny mound of fine white baking powder, a small white ceramic bowl filled with melted dark chocolate, a small white ceramic bowl with glossy dark chocolate chips, fresh black cherries whole and halved arranged cut-side-up, a small white ceramic bowl holding deep red cherry jam, and a small white ceramic bowl of thick whipped cream placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Unsalted butter: Room temperature butter whips up nicely, adding richness and helping create a tender crumb.
Golden caster sugar: Gives a subtle caramel note that complements the chocolate and almonds perfectly.
Vanilla extract: Adds warmth and depth to the cake’s flavor.
Almond extract: Enhances the nutty flavor from the ground almonds, making the cake extra fragrant.
Eggs: Provide structure and moisture, binding everything together.
Ground almonds: This is the heart of the gluten-free base, lending moistness and a lovely texture.
Cocoa powder: Brings the full chocolate intensity—opt for good quality for the best results.
Baking powder: Ensures the cake rises nicely and stays light.
Dark chocolate (70%): Melted in the batter, it enriches the cake with an indulgent deep chocolate taste.
Chocolate chips: Scattered inside the cake for little pockets of melted chocolate goodness.
Fresh or frozen black cherries: The star fruit—pit them and either slice or leave whole to press on top.
Cherry jam: Mixed with water and brushed on warm, it gives the cake a glossy, fruity finish.
Thick whipped cream (to serve): Balances the richness with a light, creamy topping that’s just dreamy.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

The magic of this Chocolate Cherry Cake with Dark Chocolate Recipe is how wonderfully adaptable it is. Whether you want to swap cherries for another fruit or add a little extra twist on flavors, making this cake your own is part of the fun!

Variation: I once swapped out the cherries for fresh raspberries and blueberries, which made the cake even more vibrant and tangy. It’s a lovely summer twist that still pairs beautifully with the rich dark chocolate.
Dietary tweak: For a nut-free version, you could replace the ground almonds with oat flour, but keep in mind the texture will be a bit different—less moist and a touch denser.
Seasonal swap: During winter, try using frozen cherries as they retain their flavor well. Just be sure to use them straight from the freezer or drain any excess liquid if thawed, so the batter doesn’t get too watery.
Extra indulgence: Stir in a handful of toasted hazelnuts or swirl in some cherry jam into the batter for bursts of flavor throughout the cake.

Step-by-Step: How I Make Chocolate Cherry Cake with Dark Chocolate Recipe

A dark brown chocolate cake slice with a soft, moist texture and visible cherries baked into it sits on a white plate. On top of the cake is a thick layer of white cream that drips slightly over the sides, with red cherry sauce drizzled on the cream. A whole shiny red cherry with its stem sits in the center on top. Around the plate, there are scattered dark brown chocolate chips and several whole red cherries with stems. The background is a white marbled texture with a larger portion of the chocolate cake blurred in the back. photo taken with an iphone --ar 2:3 --v 7

Step 1: Getting Ready and Whisking Up the Butter & Sugar

Start by preheating your oven to 170C/325F (fan) and lightly grease a 23 cm diameter loose-bottomed flan tin. The gentle fan heat ensures the cake cooks evenly and stays beautifully moist. Then, in a large bowl, whisk together the room-temperature butter and golden caster sugar with an electric whisk. You’re aiming for a fluffy, pale mixture—it usually takes about 3-4 minutes. This step is essential as the lightness here sets the stage for a tender crumb.

Step 2: Adding Flavorful Extracts and Eggs

Next, blend in the vanilla and almond extracts. These extracts bring a subtle aromatic depth that compliments the dark chocolate and cherries beautifully. While whisking, add in the eggs one at a time. Don’t fret if the mixture looks like it’s splitting; this is normal and it will come back together as you whisk.

Step 3: Folding in the Dry Ingredients and Chocolate

Gently fold in the ground almonds, cocoa powder, and baking powder using a spatula. This light folding keeps the batter airy and ensures even distribution of the dry ingredients. Then, carefully fold in the melted dark chocolate and chocolate chips, which adds six layers of chocolate indulgence—from the cocoa powder to the melted chunks and chips.

Step 4: Arranging the Batter and Cherries

Spoon the luscious batter into your prepared tin and level it with the back of a spoon. For the cherries, slice half in half and leave the rest whole. Arrange all cherries cut-side-up on top of the batter and gently press them in. This arrangement ensures every bite has a juicy cherry surprise, plus the pattern looks impressively rustic.

Step 5: Baking and Glazing

Bake in the oven for 50 minutes. You’ll know it’s done when a skewer inserted into the center comes out clean. While the cake is still warm, mix the cherry jam with 2 tablespoons of cold water to create a smooth glaze and brush it generously over the cake surface. This step creates a glossy, cherry-sweet finish that also helps keep the cake moist.

Step 6: Cooling and Serving

Allow the cake to cool in the tin for 20 minutes before transferring it to a wire rack to cool further. I love to serve it slightly warm, topped with thick whipped cream swirled with a little cherry jam and garnished with fresh cherries. It’s a dreamy dessert that pairs perfectly with a cup of tea or coffee.

Top Tip

These handy tips will help you make your Chocolate Cherry Cake with Dark Chocolate Recipe turn out perfectly every time, enhancing both texture and flavor.

Cherry Prep: If using frozen cherries, don't thaw them fully to keep the cake from getting soggy – just toss them in while still frozen for the best texture.
Don't Panic if It Looks Split: When adding eggs to the creamed butter and sugar, it might look curdled briefly. I've found it always comes back together, so keep whisking gently for a smooth batter.
Even Chocolate Distribution: Folding in both melted dark chocolate and chocolate chips ensures pockets of intense chocolate surprise throughout the cake.
Jam Glaze Timing: Brushing the cherry jam glaze while the cake is still warm locks in shine and moisture – don't wait until it cools completely!

How to Serve Chocolate Cherry Cake with Dark Chocolate Recipe

The image shows a clear glass mixing bowl on a wooden table, filled with dry ingredients for baking. Inside the bowl, there are three main piles: a light beige powder that looks like almond flour on the right side, a dark cocoa powder on the left side, and a small white pile of salt placed between and slightly above the other two. The inside of the bowl has some traces of a darker wet ingredient around the edges. The photo taken with an iphone --ar 2:3 --v 7

Garnishes

For a stunning presentation, swirl a little cherry jam through your thick whipped cream and spoon it generously over each slice. Add a few fresh cherries on top to echo the cake’s star flavor and add a pop of color. For an extra indulgent touch, sprinkle some fine dark chocolate shavings on the cream.

Side Dishes

This cake is quite rich on its own but pairs beautifully with a simple scoop of vanilla bean ice cream or a drizzle of crème anglaise. For a lighter contrast, fresh berries or a citrusy fruit salad balance the deep chocolate and almond notes wonderfully.

Make Ahead and Storage

Storing Leftovers

You can keep your Chocolate Cherry Cake with Dark Chocolate Recipe covered at room temperature for up to 3 days without losing moisture. Just make sure to cover it well to protect it from drying out or absorbing other odors.

Freezing

This cake freezes wonderfully! Once fully cooled, cover it tightly with cling film and foil to prevent freezer burn. When ready to enjoy, defrost overnight in the fridge and bring to room temperature before serving.

Reheating

To serve warm, reheat individual slices in the microwave for a few seconds. This revives the luscious chocolate and cherry flavors beautifully, making it feel freshly baked all over again.

Frequently Asked Questions:

Can I use frozen cherries in this cake?

Absolutely! You can use frozen cherries either straight from the freezer or thawed. If thawed, be sure to drain any excess liquid to keep the cake from becoming soggy.

Is this cake gluten-free?

Yes, thanks to ground almonds replacing flour, and the baking powder used should be gluten-free. Always double-check your cocoa powder and baking powder to be sure.

Can I make this cake ahead of time?

Definitely! You can bake it a day or two ahead, store it covered at room temperature for up to 3 days, and simply reheat slices before serving if you prefer it warm.

How long does it take to bake?

Bake the cake for 50 minutes at 170C/325F fan until a skewer inserted comes out clean.

Final Thoughts

Chocolate Cherry Cake with Dark Chocolate Recipe is one of those desserts that feels like a warm hug—rich, comforting, and just a little bit indulgent. I hope these tips and serving ideas inspire you to create it often and share it joyfully with loved ones. Whether for a special occasion or a simple weekend treat, this cake’s moist texture and beautiful flavors never fail to delight. Happy baking!