Cherry Cake
Rich chocolate cherry cake with fresh cherries and coconut. Moist, decadent dessert perfect for special occasions. Easy recipe with step-by-step instructions.
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This rich chocolate cherry cake combines the deep flavors of dark chocolate with the bright sweetness of fresh cherries and tropical coconut. The result is an indulgent, moist dessert that's perfect for special occasions or whenever you want to treat yourself to something extraordinary.
What makes this cake special is the way the cherries are incorporated directly into the melted chocolate mixture, infusing every bite with fruity goodness. The addition of coconut adds texture and a subtle tropical note that complements both the chocolate and cherries beautifully.
Instructions
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Prepare for baking
Preheat your oven to 356°F (180°C). Grease a 9-inch round cake pan with butter and line the bottom with parchment paper.
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Melt chocolate and butter
Place 4.5 oz butter and 5 oz dark chocolate in a heatproof bowl set over a pot of barely simmering water. Stir constantly until completely melted and smooth, about 3-4 minutes. Remove from heat.
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Prepare dry ingredients
In a large bowl, whisk together 1 cup powdered sugar, 1 cup cocoa powder, 1 cup all-purpose flour, and 4 tablespoons baking powder until no lumps remain.
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Beat 3 eggs in a medium bowl until light and foamy, about 2 minutes with a whisk or 1 minute with an electric mixer.
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Combine wet and dry ingredients
Pour the melted chocolate mixture into the dry ingredients and stir until just combined. Add the beaten eggs and fold gently (lifting and turning the mixture over itself) until the batter is smooth and no streaks remain.
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Roughly chop 3 cups fresh cherries into halves or quarters, removing any pits. Pat dry with paper towels to remove excess juice.
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Fold the chopped cherries and 1 pack shredded coconut into the batter until evenly distributed throughout.
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Bake the cake
Pour the batter into the prepared pan and spread evenly. Bake for 18-22 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs attached.
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Cool and serve
Cool the cake in the pan for 10 minutes, then turn out onto a wire rack to cool completely before slicing, about 30 minutes.
Tips
Use room temperature ingredients for the best mixing results. Take eggs and any dairy out of the refrigerator at least an hour before baking to ensure even incorporation.
When melting chocolate and butter in a double boiler, ensure the water doesn't touch the bottom of the bowl and keep the heat low to prevent seizing.
Pat fresh cherries completely dry with paper towels before adding to prevent excess moisture in the batter.
Use the folding technique when combining wet and dry ingredients - cut down through the mixture, across the bottom, and fold over to maintain a light texture.
Test for doneness with a toothpick inserted in the center - it should come out with just a few moist crumbs attached.
Allow the cake to cool in the pan for 10 minutes before turning out to prevent breaking.
For extra flavor, add a teaspoon of vanilla extract or a tablespoon of cherry liqueur to the chocolate mixture.
Line your baking pan with parchment paper for easy removal and even baking.
The History of Cherry and Chocolate Pairing
The combination of cherries and chocolate has been beloved for centuries, with origins tracing back to European confectionery traditions. Black Forest cake from Germany popularized this pairing in the culinary world, inspiring countless variations like this decadent chocolate cherry cake.
Choosing the Right Cherries
Sweet cherry varieties like Bing, Rainier, or Chelan work best for this recipe. Fresh cherries provide the most vibrant flavor, but frozen or canned cherries (drained) can be substituted when fresh aren't available. The key is ensuring they're properly pitted and chopped to distribute evenly throughout the cake.
The Science Behind the Perfect Texture
This cake achieves its rich, moist texture through careful technique. Melting the chocolate and butter together using a double boiler prevents scorching and creates a silky base. The folding method for incorporating eggs maintains the cake's light structure while preventing overmixing, which can lead to a tough texture.
Preventing Fruit from Sinking
One common challenge with fruit cakes is preventing the cherries from sinking to the bottom. This recipe addresses this by incorporating the cherries into the chocolate mixture early, coating them and helping them stay suspended. Additionally, roughly chopping the coconut and cherries helps with even distribution.
Storage and Make-Ahead Tips
This chocolate cherry cake actually improves with time as the flavors meld. Store covered at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, wrap tightly and freeze for up to 3 months. The cake can be made entirely ahead of time, making it perfect for entertaining.
Serving Suggestions
While delicious on its own, this cake pairs beautifully with vanilla ice cream, whipped cream, or a dusting of powdered sugar. For special occasions, consider serving with a cherry compote or chocolate ganache drizzle. Coffee or black tea makes an excellent accompaniment.
Variations and Substitutions
For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend. The coconut can be replaced with chopped almonds or hazelnuts for different flavor profiles. For those avoiding dairy, use coconut oil instead of butter and ensure your chocolate is dairy-free.
