Name: Chocolate Cherry Cake with Almonds Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: European
Ingredients: 225 g unsalted butter room temperature, cut into chunks; 200 g golden caster sugar; 1 tsp vanilla extract; 1 tsp almond extract; 4 medium eggs; 200 g ground almonds (course almond meal); 50 g cocoa powder; 1 tsp baking powder; 100 g dark chocolate (70% cocoa), melted; 50 g chocolate chips; 300 g fresh or frozen black cherries, pitted; 2 tbsp cherry jam; Thick whipped cream

If you’re in the mood for something rich, moist, and utterly comforting, this Chocolate Cherry Cake with Almonds Recipe is your new best friend. Imagine the deep chocolate flavor perfectly married with tart cherries and a hint of almond — it's pure dessert magic.

A dark brown cherry cake with a rough top layer filled with whole dark cherries, showing one large slice missing to reveal the moist, dense inside with embedded cherries. The cake is on a round silver cake board, placed on a white marbled textured surface, with a few whole cherries scattered around. Nearby is a small white bowl containing creamy white yogurt swirled with red cherry sauce, and a woman's hand holding a gold fork rests beside the cake. A dark cloth folds softly in the background. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Chocolate Cherry Cake with Almonds Recipe
Top Tip
How to Serve Chocolate Cherry Cake with Almonds Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Chocolate Cherry Cake with Almonds Recipe

Why You'll Love This Recipe

I still remember the first time I baked this cake — the kitchen filled with that heavenly aroma, and the first bite just wowed everyone. It’s decadent but surprisingly easy to make, and trust me, it’s a total crowd-pleaser.

Perfectly Balanced Flavors: The combination of dark chocolate, tart cherries, and almonds creates a flavor harmony that’s hard to beat.
Moist and Tender Texture: Ground almonds add incredible moisture, making this cake soft and indulgent.
Versatile Serving: Enjoy it warm with whipped cream or let it cool for a slice that’s just as dreamy.
Gluten Free Delight: Thanks to almond meal and cocoa powder, this cake is naturally gluten free — great news if you’re avoiding gluten!

Ingredients & Why They Work

Before you dive in, here’s a quick rundown of what you’ll need and why each ingredient is chosen. Pro tip: opt for good-quality dark chocolate and fresh or frozen cherries for the best flavor.

Flat lay of unsalted butter cut into chunks on a simple white ceramic plate, golden caster sugar in a small white ceramic bowl, a small white ceramic bowl with vanilla extract, a small white ceramic bowl with almond extract, four whole clean-shelled medium brown eggs arranged neatly, a simple white ceramic bowl filled with coarse ground almonds, a small white ceramic bowl containing fine cocoa powder, a small white ceramic bowl with baking powder, a white ceramic plate with a slab of melted dark chocolate, a white ceramic bowl with dark chocolate chips, a simple white ceramic bowl heaped with fresh black cherries—some whole and some halved—arranged symmetrically, a small white ceramic bowl holding glossy cherry jam, and a small white ceramic bowl with thick whipped cream, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Unsalted butter: Brings richness and a creamy texture while allowing you to control the salt level in the cake.
Golden caster sugar: Adds sweetness without overpowering and helps with that lovely tender crumb.
Vanilla extract: Enhances all the flavors subtly, giving warmth to the chocolate and cherry.
Almond extract: A little goes a long way to boost the nutty notes from the ground almonds.
Eggs: The binding agents that also add moisture and a soft structure to the cake.
Ground almonds (course almond meal): This gives the cake its moist crumb and naturally gluten-free texture.
Cocoa powder: I use unsweetened cocoa for that deep chocolate flavor and rich color.
Baking powder: Just enough to give the cake a gentle lift without making it too airy.
Dark chocolate (70% cocoa): Melted to infuse the batter with intense chocolate goodness.
Chocolate chips: Little pockets of melted chocolate that surprise you in every bite.
Fresh or frozen black cherries: Create that juicy, tart contrast that cuts through the richness.
Cherry jam: Used as a glaze to add shine and an extra layer of cherry sweetness on top.
Thick whipped cream: The perfect creamy accompaniment to serve alongside your slices.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

The beauty of this Chocolate Cherry Cake with Almonds Recipe lies in its versatility. Feel free to tweak it to suit your tastes or dietary needs — this cake welcomes creativity!

Gluten-Free Variation: Since this cake uses ground almonds instead of flour, it’s naturally gluten-free! I’ve made it for gluten-sensitive friends, and it was a hit every time — moist, tender, and packed with nutty flavor.
Cherry Choices: Whether you use fresh, frozen, or tinned cherries makes a difference. Fresh cherries offer a pop of brightness, while frozen cherries bring convenience year-round. Tinned cherries can add a sweeter, softer texture. I often keep a bag of frozen cherries on hand for last-minute baking!
Chocolate Twists: Try swapping dark chocolate chips for white or milk chocolate for a sweeter finish. I once added a handful of chopped toasted hazelnuts along with the almonds — it added a wonderful crunch and deeper nuttiness.
Seasonal Spin: For a festive touch, sprinkle some ground cinnamon or a pinch of chili powder into the batter. It complements the cherries and chocolate beautifully and adds warmth to the flavor profile.

Step-by-Step: How I Make Chocolate Cherry Cake with Almonds Recipe

A slice of dark chocolate cherry cake sits on a white plate, showing three layers: the bottom layer is dense and moist dark chocolate with embedded cherries visible inside; the middle layer is slightly crumbly but rich chocolate cake; the top layer is a glossy white cream with red cherry sauce drizzled over it and a single ripe cherry with stem placed at the top center. Around the plate are scattered chocolate chips and a few fresh cherries with stems. The background is a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prepping the Oven and Tin

Start by preheating your oven to 170°C/325°F (fan). Lightly grease a 23cm diameter loose-bottomed flan tin — this little step makes sure the cake bakes evenly and slides out perfectly when it’s done without any sticking.

Step 2: Creaming Butter and Sugar

Pop 225 grams of softened unsalted butter and 200 grams of golden caster sugar into a large bowl. Whisk them together using an electric mixer for 3 to 4 minutes until the mixture is light and fluffy. This is where the cake gets its lovely texture — don’t rush it!

Step 3: Adding Extracts and Eggs

Mix in 1 teaspoon each of vanilla and almond extract, letting their warm aromas fill the kitchen. Then, add the eggs one at a time, whisking thoroughly after each addition. The batter might look a little separated at first — don’t worry, keep whisking and it will come back together smoothly.

Step 4: Folding in Dry Ingredients

Gently fold in 200 grams of ground almonds, 50 grams of cocoa powder, and 1 teaspoon of baking powder with a spatula. The key is to be gentle here to preserve the airiness from whisking. This mix gives the cake its moist crumb and rich chocolatey base.

Step 5: Mixing in Melted Chocolate and Chips

Now, fold in 100 grams of melted dark chocolate (70% cocoa) along with 50 grams of chocolate chips. This combination ensures every bite is luxuriously chocolate-packed, with pockets of melty goodness from the chips.

Step 6: Preparing the Batter and Cherries

Spoon the batter into your prepared tin and smooth the surface with the back of a spoon. Take 300 grams of pitted cherries—slice half in half and leave the rest whole. Arrange the cherries on top of the batter, placing the sliced cherries cut-side-up and gently pushing them into the cake mixture. This not only looks beautiful but infuses the cake with bursts of cherry flavor.

Step 7: Baking and Testing

Transfer the tin to your preheated oven and bake for 50 minutes. Your cake is ready when a skewer inserted into the center comes out clean. You’ll notice the top forms a slight crust while the inside remains deliciously moist.

Step 8: Glazing and Cooling

While the cake is still warm, brush the top generously with a glaze made from mixing 2 tablespoons of cherry jam with 2 tablespoons of cold water. This adds a glossy finish and an extra layer of cherry sweetness. Let the cake cool in the tin for 20 minutes before carefully removing it to a wire rack to cool completely.

Step 9: Serving

Serve your Chocolate Cherry Cake slightly warm or at room temperature. I adore it with thick whipped cream swirled with a spoonful of cherry jam, garnished with fresh cherries on top for a charming finish. This cake is an indulgent crowd-pleaser and perfect for any occasion.

Top Tip

These tips can really make your Chocolate Cherry Cake with Almonds Recipe shine, helping you avoid common pitfalls and enhancing the flavors and textures so your cake turns out perfect every time.

Cherry Preparation: Whether using fresh, frozen, or tinned cherries, managing excess moisture is key. If frozen, use them straight from the freezer or drain if defrosted to avoid soggy cake.
Mixing the Batter: When adding eggs, if your batter looks like it’s splitting, don’t panic! Keep whisking and it will come back together smoothly—this is a common step with butter-based cakes.
Chocolate Folding: Gently fold melted chocolate and chips into the batter to ensure even distribution without deflating the airiness you created when whisking the butter and sugar.
Glazing While Warm: Brushing the cherry jam glaze on the cake while it's still warm locks in moisture and adds a beautiful glossy finish that intensifies the cherry flavor.

How to Serve Chocolate Cherry Cake with Almonds Recipe

A clear glass mixing bowl sits on a wooden surface, containing three visible layers of dry ingredients. At the bottom is a dark brown powder, likely cocoa, covering about half the bowl’s base. On top of this and to one side is a pale cream-colored powder, with a finely ground texture, making up the largest portion in the bowl. There is a small mound of white powder, probably salt or baking soda, resting between the dark brown and cream-colored powders. The bowl’s handle is visible on the right side of the image. photo taken with an iphone --ar 2:3 --v 7

Garnishes

For the perfect finishing touch, add a generous dollop of thick whipped cream on each slice. You might even swirl a teaspoon of cherry jam into the cream for extra fruity sweetness. Fresh cherries scattered on top create a stunning presentation as well as a delightful burst of flavor.

Side Dishes

Serve this cake with a scoop of vanilla ice cream or alongside a small bowl of fresh berries for a refreshing contrast. A light drizzle of chocolate sauce or a dusting of cocoa powder can also add an elegant touch without overwhelming the delicate almond and cherry balance.

Make Ahead and Storage

Storing Leftovers

This Chocolate Cherry Cake with Almonds Recipe keeps wonderfully at room temperature when covered—simply store it in an airtight container or cover with foil for up to three days. This makes it ideal for prepping ahead for celebrations or cozy weekend treats.

Freezing

If you want to save some for later, this cake freezes beautifully. Once fully cooled, wrap it tightly in plastic wrap and place it inside a freezer-safe container. When you're ready to enjoy, defrost overnight in the fridge and bring to room temperature before serving.

Reheating

For a warm treat, microwave individual slices for just a few seconds. This brings back that wonderful gooey quality and enhances the chocolate and cherry flavors, making every bite feel freshly baked.

Frequently Asked Questions:

Can I use frozen cherries straight from the freezer?

Yes! You can use frozen cherries directly without defrosting for this recipe. If you do defrost them, make sure to drain any extra liquid to keep the cake from becoming too soggy.

Is this cake gluten free?

Yes, this recipe uses ground almonds instead of flour and baking powder that is gluten-free, making it suitable for gluten-free diets.

How should I store leftovers?

Store the cake covered tightly at room temperature for up to three days. For longer storage, freezing is best.

Can I make this cake ahead of time?

Absolutely! This cake keeps well for a few days, so you can bake it the day before and serve it fresh or slightly warmed.

Final Thoughts

Baking this Chocolate Cherry Cake with Almonds Recipe is like giving yourself a warm, indulgent hug made of rich chocolate and tangy cherries. Whether it’s for a special occasion or a cozy weekend treat, it’s sure to delight family and friends alike. Trust me, once you try this, you’ll want to bake it again and again—there’s something truly magical in the combination of flavors and textures that just feels like home.