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 the other readers. And don’t forget to take a picture and tag it #thegourmetlarder on Instagram. I love seeing what you come up with! 🙂
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.
I highly recommend adding a good pinch of salt to your cakes. It might seem counterproductive, but it’s not. Salt helps balance out the sweetness and richness. It also elevates the other ingredients, bringing out the best characteristics of any recipe. In a seemingly absurd or contradictory way, salt intensifies the mouth’s ability to taste sweetness. It is the sodium that sends signals to move glucose into the sweet taste receptor cells in our tongue, triggering the cells to register sweetness. The result is that salt not only alerts our ‘salt sensitivity’, but also our ‘sweet sensitive’ taste buds.
I recommend Maldon Sea salt flakes or Cornish sea salt for baking.
WHAT VARIATIONS CAN I MAKE?
- Fruit: Instead of sour cherries try other fruits. Raspberries, strawberries, apples or pears make great alternatives.
If you experiment, I would love to know how you get on and share it with the other readers.
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.
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
- 300 g sour cherries (200 g pitted )
- 80 g butter (melted, plus more for greasing)
- 170 g soft light brown sugar (muscovado)
- 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
- 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.
PLEASE LET ME KNOW HOW IT TURNED OUT FOR YOU!
I love to hear your feedback, please leave your thoughts and a rating using the comments section below!