Chocolate And Sherry Cherry Cake Recipe

Name: Chocolate And Sherry Cherry Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 oz fresh cherries, pitted and quartered; 1/2 cup sweet sherry; 7 tbsp butter, coarsely chopped; 7 oz semi-sweet chocolate, coarsely chopped; 1 1/3 cups firmly packed light brown sugar; 4 None eggs; 2/3 cup self-rising flour; 1/2 cup unsweetened cocoa powder; 1/3 cup sour cream; None None FOR THE CHOCOLATE GANACHE; 7 oz semi-sweet chocolate, coarsely chopped; 1/2 cup heavy cream; 1 tbsp light corn syrup

Servings: persons

10 oz fresh cherries, pitted and quartered
1/2 cup sweet sherry
7 tbsp butter, coarsely chopped
7 oz semi-sweet chocolate, coarsely chopped
1 1/3 cups firmly packed light brown sugar
4 None eggs
2/3 cup self-rising flour
1/2 cup unsweetened cocoa powder
1/3 cup sour cream
None None FOR THE CHOCOLATE GANACHE
7 oz semi-sweet chocolate, coarsely chopped
1/2 cup heavy cream
1 tbsp light corn syrup

1
Combine cherries and sherry in medium bowl. Cover; let stand at room temperature 3 hours or overnight.
2
Preheat the oven to 325u00b0F. Grease two deep 6-inch square baking pans; line bottoms and sides with parchment paper, extending paper 2 inches over sides for handles.
3
Melt butter and chocolate in medium heatproof bowl over medium saucepan of simmering water. Remove from heat. Stir in brown sugar. Using electric mixer, beat in eggs, one at a time. Add sifted dry ingredients; beat on low speed until combined. Beat in sour cream, then stir in cherry mixture. Pour mixture evenly into prepared pans.
4
Bake cakes about 1 hour 20 mins. Cool cakes in pans on wire rack.
5
For the chocolate ganache, combine all ingredients in medium heatproof bowl over medium saucepan of simmering water. Stir until smooth. Let stand about 20 mins or until spreadable.
6
Place cakes on serving plates. Spread ganache over cakes.

1381

kcal

Calories

Fat

157

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 13 ingredients. The key ingredients include: 10 oz fresh cherries, pitted and quartered, 1/2 cup sweet sherry, 7 tbsp butter, coarsely chopped, 7 oz semi-sweet chocolate, coarsely chopped, and more.

Yes, Chocolate And Sherry Cherry 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!

Chocolate And Sherry Cherry Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions