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cherry chocolate cake sliced on a black board sprinkled with icing sugar.
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4.60 from 5 votes

Cherry Chocolate Cake

This tender cherry chocolate cake is a simple yet elegant cake made with melted dark chocolate and plenty of cherries.
Prep Time30 minutes
Cook Time40 minutes
Course: Cakes
Cuisine: American
Servings: 12 pieces
Calories: 394kcal
Author: Adina

Equipment

Ingredients

  • 2½ cups cherries fresh, frozen, or canned, 12.5 oz, Notes 1,2
  • 3.5 oz dark chocolate 60-80% cocoa, Note 3
  • 4 large eggs
  • ⅔ cup unsalted butter soft
  • ½ cup white sugar divided
  • ¼ cup brown sugar Note 4
  • ¾ cup + 1 tablespoon all-purpose flour 3.5 oz/ ¾ cup + 1 tablespoon
  • ¾ cup + 1 tablespoon ground hazelnuts
  • 1 teaspoon baking powder
  • pinch salt
US - EU

Instructions

  • Preheat the oven to 350°F/ 180°C. Grease and flour the springform.
  • Cherries: Pit fresh fruit. If using frozen fruit, defrost and pat it dry with paper towels. If using canned fruit, drain and pat it dry as well.
    2½ cups cherries
  • Melt chocolate in a bain-marie (water bath): Place the chopped chocolate in a heatproof bowl set over a saucepan with gently simmering water. Make sure the bowl doesn't touch the water. Stir often until smooth. If the water gets too hot, remove the saucepan from the heat and continue stirring until the chocolate is fully melted.
    3.5 oz dark chocolate
  • Separate the eggs. Beat the egg whites with ¼ cup/ 50 g of the white sugar until stiff and glossy. Set aside.
    4 large eggs + ¼ cup/ 50 g of the white sugar
  • Wet ingredients: Beat the soft butter, the remaining white sugar, and brown sugar until fluffy.
    ⅔ cup unsalted butter + the remaining white sugar + ¼ cup brown sugar
  • Mix in the egg yolks and the melted and cooled chocolate.
  • Dry ingredients: Mix flour, baking powder, ground hazelnuts, and salt in another bowl. Add them to the butter mixture and mix in very shortly, just until combined.
    ¾ cup + 1 tablespoon all-purpose flour + 1 teaspoon baking powder + ¾ cup + 1 tablespoon ground hazelnuts + pinch salt
  • Carefully fold in the beaten egg whites.
  • Pour the mixture into the prepared pan. Top the cake batter with the cherries.
  • Bake for about 50 minutes or until a toothpick inserted in the middle of the cake comes out clean.
  • Check after about 30-40 minutes. If the top of the cake starts to get dark too soon, cover the pan loosely with a piece of aluminum foil to prevent it from getting burned.
  • Let cool in the pan for about 20 minutes. Release it from the form and let cool completely on a wire rack.

Notes

  1. Measurements: Use a digital kitchen scale; baking is a science, and measuring the ingredients correctly guarantees the best results. 
  2. Cherries: I weighed the cherries after pitting.
  3. Semi-sweet chocolate is also fine; the cake will be a bit sweeter.
  4. Sugar: If you don’t have brown sugar, replace it with white sugar.

Nutrition

Serving: 1slice | Calories: 394kcal | Carbohydrates: 37g | Protein: 7g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 90mg | Sodium: 64mg | Potassium: 173mg | Fiber: 4g | Sugar: 19g | Vitamin A: 432IU | Vitamin C: 3mg | Calcium: 71mg | Iron: 3mg