Sour Cherry Chocolate Cake
This sour cherry chocolate cake is just the best combination of a moist, fine crumb sponge, with dark chocolate chunks and tart sour cherries and it’s easy to make.
You might also like my sour cherry ricotta tart, cherry chocolate pots de créme or my sour cherry pudding recipe.
If you decide to give this recipe a try, let me know! Leave a comment below and rate it – it’s really helpful to me and other readers knowing what you think! And don’t forget to take a picture and tag me @thegourmetlarder or hashtag it #thegourmetlarder on Instagram or Facebook. I love seeing what you’ve been baking! 🙂
INGREDIENTS
For this recipe all you need are these ingredients:
- Sour cherries
- Light brown or demerara sugar
- Butter – adds structure and flavour. I use salted butter for most of my baking as it intensifies the flavours, but feel free to use unsalted if you prefer. Make sure it’s at room temperature before using.
- Eggs – bind the ingredients together and gives flavour.
- Ground almonds
- Vanilla extract or paste – to enhance the flavour.
– Vanilla recommendations: pure vanilla extract or vanilla paste or vanilla pods.
- Plain or all-purpose flour – builds structure.
- Baking powder – is a chemical leavening and starts to work once it reaches a certain temperature during baking
- Dark or milk chocolate – choose your favourite chocolate for that beautiful rich flavour.
Chocolate recommendations: bars – Lindt Excellence dark 70% bar 100g, Montezuma’s darkside 51% bar 90g, Menier dark cooking chocolate 100g, Green and Black’s Organic dark Chocolate 100g, 1kg bags – Callebaut dark chocolate, Callebaut milk chocolate, Callebaut white chocolate.
- Salt – I highly recommend adding a good pinch of salt to your cakes. It might seem a bit weird, but it actually has the incredible ability to enhance sweetness, suppress bitterness, and elevate the flavour of all the ingredients, making your cake taste even better. It’s pretty crazy, the sodium in the salt sends signals to move glucose into your tongue’s sweet taste receptors, making the sweetness really pop. So, don’t be afraid to sprinkle a little salt – it’ll take your cakes to the next level!
I recommend Maldon Sea salt flakes or Cornish sea salt, but any good quality salt is fine.
WHAT VARIATIONS CAN I MAKE?
- Fruit: Instead of sour cherries try other fruits. Raspberries, strawberries, apples or pears make great alternatives.
If you experiment, Please leave a comment at the bottom of the post – it’s really helpful to me and other readers knowing how you got on and I regularly update these posts and the feedback I receive helps to make the recipes even more useful.
EQUIPMENT SUGGESTIONS
I think I have said it before that I am not a big fan of plastic, so I like this type of glass measuring jug for calculating my liquids.
I like this model of electric hand mixer because it comes with a large stand, meaning you don’t have to always hold it.
These springform pans make removing cakes from them after baking a doddle. I personally tend to line them as often as possible to ensure that my cakes don’t break for added security.
Please check out my Shop for a curated collection of some of my favourite baking equipment. The Gourmet Larder is an Amazon Associate, I earn from qualifying purchases.
TIP: I highly recommend using metric measurements and a digital kitchen scale, rather than cup measurements. If you have ever ended up with dry, dense or crumbly baked goods, it might be because of inaccurate volume measurements, not all measuring cups are made equally. All my recipes on this blog are carefully developed so that you can easily recreate them in your own kitchen with success, using metric measurements. It is also a lot easier, less messy and you will get far better, consistent results. 🙂
If you are interested in understanding conversions, here you will find the best conversion chart.
NUTRITION
Serving: one cake slice.
Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data.
I strive to keep the information as accurate as possible but make no warranties regarding its accuracy.
I encourage you to make your own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.
STORAGE AND FREEZING OPTIONS
This easy cake keeps well for up to 5 days in an airtight container.
Freezing: Stored in an airtight container suitable for freezing or cling wrap this cake will keep for up to 2-3 months.
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Sour Cherry Chocolate Cake
INGREDIENTS LIST
- 300 g sour cherries (200 g pitted )
- 80 g butter (melted, plus more for greasing)
- 170 g light brown sugar
- 100 g ground almonds
- 2 medium eggs (100g total)
- 1 tsp pure vanilla extract or 1/2 tsp of vanilla paste
- 100 g plain flour (all-purpose)
- 1 tsp baking powder
- 1 pinch fine sea salt
- 50 g dark or milk chocolate
Preparation
- Sour cherries: Weigh the sour cherries and mix in 50 g of the brown sugar. Set aside.
- Grease or line a 20 cm cake tin with baking paper.
- Preheat the oven 180°C fan / 400°F / Gas 6.
- Cake mix: In a large bowl, beat the butter and the remaining sugar until pale and fluffy.
- Mix in the ground almonds and vanilla.
- Add the eggs one at a time, mixing well after each addition.
- Now add the baking powder, salt and flour. Mix until combined.
- Chop the chocolate into small chunks and add to the batter along with half of the sour cherries. Gently stir until they are evenly distributed.
- Spread the mixture into the cake tin and smooth the surface even.
- Scatter over the remaining sour cherries.
- Baking: Bake the cake for 25-30 minutes until a toothpick inserted in the middle of the cake comes out clean.
- Remove from the oven and leave to cool on a wire rack.
- Once cooled, remove from the tin and dust with icing sugar to serve.
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