Cherry And Dark Chocolate Cake Recipe

Name: Cherry And Dark Chocolate Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: for the cake; 1/2 cup light brown sugar; 1/2 cup all-purpose flour; 1/2 cup almond flour; 1/2 teaspoon baking powder; 1/4 teaspoon baking soda; 1 large egg; 3/4 cup Greek yogurt; 2 tablespoons olive oil; 2 ounces dark chocolate (chopped); 1.5 cups cherries, de-pitted; Icing; juice of 3 or 4 of the cherries, separate in advance; 1 cup powder sugar

Servings: persons

for the cake
1/2 cup light brown sugar
1/2 cup all-purpose flour
1/2 cup almond flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 large egg
3/4 cup Greek yogurt
2 tablespoons olive oil
2 ounces dark chocolate (chopped)
1.5 cups cherries, de-pitted
Icing
juice of 3 or 4 of the cherries, separate in advance
1 cup powder sugar

1
Pre-heat the oven at 350u00b0 F (180u00b0 C).
2
I a large bowl, beat the egg and sugar until light and fluffy. Add the yoghurt and oil and mix well, until incorporated.
3
In a separate bowl, mix together all the dry ingredients (flour, almond flour, salt, baking soda and and baking powder). Add the dry ingredients to the wet mixture and mix well. Lastly, fold in the chocolate chunks and 1 cup of the cherries.
4
Pour the batter into a greased pan and scatter the remaining cherries on top, pressing them slightly into the dough. Bake at 350u00b0F for 40 minutes, until golden brown.
5
Let cool completely before icing. Once the cake is at room temperature, whisk together the powdered sugar and the juice of 3 or 4 cherries (just de-pit them and press them with you hand). You can add a little bit of water if you prefer a more liquid icing, but not too much or it will not stick to the cake.
6
Using a teaspoon, drop the icing on the top of the cake drawing diagonal lines (or any other pattern you like). Let it set and firm completely before eating it.

750

kcal

Calories

Fat

106

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: for the cake, 1/2 cup light brown sugar, 1/2 cup all-purpose flour, 1/2 cup almond flour, and more.

Yes, Cherry And Dark Chocolate Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cherry And Dark Chocolate Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions