Moist and rich chocolate cake with a layer of cherry cream and chocolate glaze with almond flakes. These chocolate cherry cake is just a perfect combination.

Chocolate cake and cherries seem like a perfect match. It’s a classic combination that many of us love! It’s very fast to put together and takes less than half an hour in the oven. For this recipe you can either use frozen cherries or fresh cherries. However, remember to put frozen cherries to defrost, when they are ready, don’t forget to get rid of moisture.  I used dark chocolate for the glaze, but feel free to use any chocolate that you would like.

How To To Make Chocolate Cherry Cake

To start, beat egg whites until fluffy, then start beating in sugar. Beat in one egg yolk at a time until well combined. After that, sift in flour and cacao, then gently combine all ingredients. Pour the batter into the prepared pan. Bake until a toothpick inserted in the center comes out clean. After that, remove from oven and set aside to cool completely. In a food processor place cherries and powdered sugar, then blend about 30 seconds. Press cherries through a fine mesh sieve into a small bowl to remove all water. Beat chilled heavy cream until stiff peaks form. Add in powdered sugar cherries then beat just to combine. Add in melted dark chocolate in three addictions, beating on low speed after every add. Using knife score a line around the outside of the cake then cut horizontally through the center of the cake to make two layers. Place first cake layer into spring form lined with baking paper ( it will help to remove cake). Frosting spread evenly over the cake.Use drained water from cherries to soak second cake layer. Top with remaining cake layer. Melt 50 g of milk chocolate in a double boiler over simmering water or in the microwave. Pour melted chocolate over the cake and spread evenly. Sprinkle with almonds.

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Check My Other Chocolate Recipes:

Chocolate Cherry Cake

Moist and rich chocolate cake with a layer of cherry cream and chocolate glaze with almond flakes.
Prep Time30 mins
Total Time55 mins
Course: Dessert
Yield: 9
Cost: 5 €

Equipment

  • Electric mixer
  • food processor

Materials

  • 3 eggs
  • 3 tbsp sugar
  • 5 tbsp flour
  • 4 tbsp cocoa
  • ½ cup cherries
  • 4 tbsp powdered sugar
  • 200 ml whipping cream 30 %
  • 100 g dark chocolate
  • almonds

Instructions

  • In a large metal bowl beat egg whites until fluffy then start beating in sugar. Beat in one egg yolk at a time until well combined.
  • Sift in flour and cacao then gently combine all ingredients. Pour the batter into the prepared 15 cm spring form. Bake in preheated oven at 160° C 20- 25 minutes until a toothpick inserted in the center comes out clean. Remove from oven, set aside to cool completely.
  • In a food processor place cherries and powdered sugar then blend about 30 seconds. Press cherries through a fine mesh sieve into a small bowl to remove all water.
  • Beat chilled heavy cream until stiff peaks form. Add in powdered sugar cherries then beat just to combine. Add in melted dark chocolate in three addictions, beating on low speed after every add.
  • Using knife score a line around the outside of the cake then cut horizontally through the center of the cake to make two layers. Place first cake layer into spring form lined with baking paper ( it will help to remove cake). Frosting spread evenly over the cake.Use drained water from cherries to soak second cake layer.
  • Top with remaining cake layer. Melt 50 g of milk chocolate in a double boiler over simmering water or in the microwave. Pour melted chocolate over the cake and spread evenly. Sprinkle with almonds.

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