Chocolate Cherry Cake
A moist chocolate cake with fresh cherry pieces.
Every couple of months I host an at-home cafe for my friends and family. July’s iteration feature a moist chocolate cake with chunks of fresh cherry scattered throughout. I got so many compliments on it, I had to make it for you. Inspired by a black forest cake this one is simpler, a little less indulgent, but just as delicious.
Why you’ll love this recipe:
Moist and delicate crumb.
A rich, chocolatey flavour.
Packed with fresh, vibrant cherries.
Top tips for making a moist chocolate cherry cake:
Black cocoa powder is key. We recently discovered the joy that is black cocoa powder and it has turned up our chocolate recipes to a whole new level. For the best, rich but not overly sweet chocolate flavour this is the way.
Use oil. Oil in a cake recipe keeps the crumb super moist for days.
Weighted measurements. When baking, remember that its a science and an art. Keeping this in mind, you want to make sure you’re using the exact amount you need to decrease your risk of a failed baking session.
Do not overmix. An overmixed cake can be tough and chewy. Mix the batter until it’s just combined and the dry ingredients have been completely mixed into the wet.
Line the pan with parchment paper. To ensure that you cake doesn’t stick to your pan, grease with a little vegetable oil and place a circular piece of parchment paper on the bottom. For extra flavour and insurance dust the inside of the pan with extra cocoa powder.
Allow the cake to cool completely. Before applying the icing sugar and slicing, you want to make sure the cake has cooled completely.
How to make a chocolate cherry cake:
Prep Time: 15 Min | Bake Time: 45-55 Min | Total Time: 1 Hr 10 Min
Makes: 1 6-inch cake (8-12 servings)
Ingredients:
150 g (1 1/4 cup) all-purpose flour
37 g (3 tbsp) black cocoa powder
1/2 tsp baking powder
1/2 tsp baking soda
10 g (4 tsp) ground flax seed
pinch kosher salt
120 mL (1/2 cup) vegetable oil
180 mL (3/4 cup) non-dairy milk
5 mL (1 tsp) apple cider vinegar
10 mL (2 tsp) vanilla extract
180 g granulated sugar
20 cherries, pitted and halved
2 tbsp icing sugar
Instructions:
Heat oven to 350F. Grease and line a 6-inch round pan - we like to use a dark springform pan. Set aside.
To a large bowl whisk together all-purpose flour, black cocoa powder, baking powder, baking soda, flax seed, and salt.
To the dry mixture pour in the vegetable oil, non-dairy milk, apple cider vinegar, vanilla extract, and granulated sugar - whisk until smooth.
Toss cherries with 1 tbsp flour in a small bowl until evenly coated. Add the flour-coated cherries to the chocolate cake batter and using a rubber spatula fold in the cherries.
Pour the batter into the prepared baking pan. Tap on the counter gently to level.
Bake in heated oven for 45-55 minutes or until set. I like to temperature check my cakes for doneness, it should have an internal temperature between 200-210F.
Carefully remove the cake from the springform pan and let cool completely on a cooling rack.
Once cooled dust with icing sugar and serve.