Cherry Chocolate Cake
This Cherry Chocolate Cake is a rich, moist dessert, featuring layers of dark chocolate cake topped with whipped cream and fresh cherries.
Ingredients
For the Cake
- 200 g dark chocolate Use good-quality chocolate for better flavor.
- 150 g butter
- 150 g sugar
- 4 eggs
- 100 g flour Substitute with gluten-free blend if needed.
- 1 tsp baking powder Check for gluten-free labeling if needed.
For the Topping
- 300 ml whipped cream Use stabilized whipped cream to prevent weeping.
- 200 g cherries Pit the cherries before placing them on the cake.
- 100 g chocolate shards
Instructions
Preparation
- Preheat the oven to 180°C (350°F) and grease a cake tin.
- Melt the dark chocolate and butter together until smooth, then let cool slightly.
- Beat the eggs and sugar together until the mixture is light and creamy.
- Mix the melted chocolate into the egg mixture until even.
- Fold in the flour and baking powder gently until just combined.
- Pour the batter into the greased tin and bake for 25–30 minutes until a skewer comes out with a few moist crumbs.
- Let the cake cool completely in the tin, then remove.
Assembly
- Spread the whipped cream over the cooled cake and pipe extra frosting on top if desired.
- Press chocolate shards around the sides and place fresh cherries on top.
- Chill the cake for at least 1 hour before serving so the cream sets.
Notes
Use good-quality dark chocolate for better flavor. Do not overmix the batter; fold gently for a tender crumb. Chill to maintain whipped cream and chocolate shard shapes.