Chocolate Cherry Cake Squares Recipe

Name: Chocolate Cherry Cake Squares
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups fresh or frozen (not thawed) pitted sour cherries (1 lb); 2/3 cup granulated sugar; 1 teaspoon almond extract; 1 cup boiling-hot water; 3/4 cup unsweetened cocoa powder (not Dutch-process); 1 teaspoon vanilla; 2 cups all-purpose flour; 1 1/4 teaspoons baking soda; 1/2 teaspoon salt; 2 sticks (1 cup) unsalted butter, softened; 1 1/4 cups packed dark brown sugar; 4 large eggs; 1 cup semisweet chocolate chips; Garnish: confectioners sugar

Servings: persons

3 cups fresh or frozen (not thawed) pitted sour cherries (1 lb)
2/3 cup granulated sugar
1 teaspoon almond extract
1 cup boiling-hot water
3/4 cup unsweetened cocoa powder (not Dutch-process)
1 teaspoon vanilla
2 cups all-purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
1 1/4 cups packed dark brown sugar
4 large eggs
1 cup semisweet chocolate chips
Garnish: confectioners sugar

1
Toss fresh or frozen cherries and any juices with granulated sugar and almond extract in a bowl and let stand at least 2 hours.
2
Drain cherries, reserving 1/2 cup cherry juices.
3
Preheat oven to 350F.
4
Butter and flour a 13- by 9-inch metal baking pan, knocking out excess flour.
5
Whisk hot water and cocoa powder in a small bowl until smooth, then whisk in reserved cherry juices and vanilla.
6
Sift together flour, baking soda, and salt into another bowl.
7
Beat together butter and brown sugar in a large bowl with an electric mixer at medium speed until pale and fluffy, about 3 minutes, then add eggs 1 at a time, beating well after each addition.
8
Add flour mixture and cocoa mixture alternately in batches, beginning and ending with flour mixture and mixing at low speed until blended (batter may look curdled).
9
Stir in cherries and chocolate chips and pour batter into pan, smoothing top.
10
Bake in middle of oven until a wooden pick inserted in center comes out clean, 35 to 40 minutes.
11
Cool cake completely in pan on a rack, then cut into squares.
12
Just before serving, dust with confectioners sugar.

1966

kcal

Calories

132

Fat

183

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.
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: 3 cups fresh or frozen (not thawed) pitted sour cherries (1 lb), 2/3 cup granulated sugar, 1 teaspoon almond extract, 1 cup boiling-hot water, and more.

Yes, Chocolate Cherry Cake Squares 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 Cherry Cake Squares

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions