Description
A rich and moist Chocolate Cherry Cake featuring ground almonds, dark chocolate, and fresh or frozen cherries, baked to perfection and topped with cherry jam glaze and thick whipped cream. This gluten-free indulgence offers a perfect balance of chocolate and fruity flavors, ideal for dessert or special occasions.
Ingredients
Scale
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 (course almond meal)
- 50 g (1/2 cup) cocoa powder (check gluten-free if needed)
- 1 tsp baking powder (ensure gluten-free if needed)
- 100 g (3.5 oz) dark chocolate (70% cocoa), 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
- Prepare the Oven and Tin: Preheat the oven to 170C/325F (fan) and lightly grease a 23 cm diameter loose-bottomed flan tin for easy cake removal.
- Whisk Butter and Sugar: Place the unsalted butter and golden caster sugar in a large bowl and whisk with an electric whisk or stand mixer until fluffy and pale, about 3-4 minutes.
- Add Extracts and Eggs: Add vanilla and almond extracts, then whisk again while adding eggs one at a time. The mixture may appear split but will come back together.
- Fold in Dry Ingredients: Gently fold in the ground almonds, cocoa powder, and baking powder into the batter until well combined.
- Incorporate Chocolate: Fold melted dark chocolate and chocolate chips into the batter thoroughly, ensuring even distribution.
- Fill the Tin: Spoon the batter into the prepared flan tin and level the surface with the back of a spoon for even cooking.
- Prepare the Cherries: Slice half of the cherries in half, leaving the other half whole. Arrange the cherries on top of the batter, cut-side up, and gently press them slightly into the mixture.
- Bake the Cake: Place the tin in the oven and bake for 50 minutes or until a skewer inserted into the center comes out clean.
- Glaze the Cake: Mix the cherry jam with 2 tbsp cold water and brush the glaze over the warm cake immediately after baking.
- Cool the Cake: Allow the cake to cool in the tin for 20 minutes before removing it and placing it on a wire rack to cool completely.
- Serve: Serve the cake slightly warm or at room temperature topped with thick whipped cream, optionally swirling some cherry jam into the cream and garnishing with fresh cherries.
Notes
- You can use fresh, frozen, or tinned cherries. If frozen, use them while still frozen or drain excess liquid if defrosted. For tinned cherries, drain the syrup before use.
- This cake can be made ahead, stored covered at room temperature for up to 3 days, and warmed briefly in the microwave before serving.
- You can freeze the cake after cooling and covering. Defrost overnight in the refrigerator and bring to room temperature or warm individual slices before serving.
- The cake is gluten-free if gluten-free baking powder and cocoa are used.
Nutrition
- Serving Size: 1 slice (approx. 1/12 of cake)
- Calories: 320 kcal
- Sugar: 18 g
- Sodium: 80 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 110 mg
