Indulge in the rich and luxurious flavors of our Chocolate Cherry Cake. This dessert takes the classic combination of cherries and chocolate to a new level with its moist, dense texture and a hint of orange zest. Perfect for any special occasion, this cake is sure to impress. Follow our detailed recipe to create a unique and delectable treat.
A Chocolate Cherry Cake is a more indulgent and luxurious version of chocolate-covered cherries. For this recipe, be sure to use dark chocolate with at least 70% cocoa. The bitterness will enhance the cake’s flavor and distinguish it from similar desserts. This cake doesn’t need to be overly sweet; a hint of bitterness is just perfect!
Calories: 646.74 kcal/serving
Servings: 10
Preparation Time: 2 hours 30 minutes
Additional Time: 1 hour
Nutritional Info (per serving): 9.87g Protein / 42.32g Fat / 55.86g Carbs
Ingredients for 10 Servings
- 150 g (5.3 oz) pitted cherries
- 400 g (14 oz) dark chocolate (70% cocoa)
- 50-60 ml (1.7-2 fl oz) heavy cream (20% fat)
- 12 eggs
- 2 cups (400 g) granulated sugar, plus extra for the pan
- 350 g (12.3 oz) softened butter, plus extra for the pan
- 2 tsp grated orange zest
- 1 cup (120 g) all-purpose flour
- Salt
Directions
Prepare the Cherries:
If using fresh cherries, rinse them under running water, dry with paper towels, and move to step 2.
If using frozen cherries, thaw them and drain the excess juice using a sieve. Pat dry with paper towels.
Melt the Chocolate:
Break the chocolate into evenly sized pieces and melt in a double boiler, adding the cream. Stir until smooth and remove from heat. Let cool slightly.
Separate the Eggs:
Separate the egg yolks from the whites.
Make the Batter:
In a bowl, beat the egg yolks with the sugar using a mixer on medium speed until thick and pale.
Add the melted chocolate, softened butter, orange zest, and sifted flour. Mix well.
Gently fold in the cherries, being careful to maintain their shape for a beautiful cake presentation.
Whip the Egg Whites:
In a separate bowl, beat the egg whites with a pinch of salt until stiff peaks form.
Gradually fold the egg white mixture into the chocolate batter, mixing gently with a silicone spatula to keep the batter light and airy.
Prepare the Pan:
Grease an 18-20 cm (7-8 inch) springform pan with butter and sprinkle with sugar. Shake off any excess sugar.
Bake the Cake:
Pour the batter into the prepared pan. Bake in a preheated oven at 160°C (320°F) for 80-90 minutes, or until fully cooked but still slightly moist.
Remove from the oven and let cool completely on a wire rack.
Finish and Serve:
Remove the sides of the springform pan and transfer the cake to a serving platter. Optionally, drizzle with melted chocolate.
Helpful Tip:
When baking sponge or non-yeast cakes that rise well, grease only the bottom of the pan with butter—whether vegetable or dairy. The batter will rise more easily against dry sides. Alternatively, line the bottom with parchment paper, eliminating the need to grease the pan at all.
Fun Fact:
You can never have too much chocolate in a chocolate cherry cake! Melt a small 100 g (3.5 oz) bar of dark, milk, or white chocolate in a double boiler. Drizzle hot chocolate over the cake in random geometric patterns, and while the chocolate is still warm, decorate with cherries.
Enjoy the rich, luxurious taste of this Chocolate Cherry Cake, perfect for any special occasion or simply to treat yourself and your loved ones!
