Chocolate and Cherry Cake

Name: Chocolate and Cherry Cake
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 10
Ingredients: Dark chocolate 7.1 oz; Cherries 1 ½ cup; Butter 7.1 oz; Brown sugar 0.85 cup; Powdered sugar ¼ cup; Type 00 flour 1.6 cups; Baking powder 1 ¾ tsp; Eggs medium 3; Fine salt 1 pinch

it br es fr de

447

Calories per serving

Vegetarian

Energy Kcal 447
Carbohydrates g 49.5
of which sugars g 34.3
Protein g 5.8
Fats g 25
of which saturated fat g 14.34
Fiber g 1.1
Cholesterol mg 111
Sodium mg 151

Difficulty: Easy
Prep time: 20 min
Cook time: 25 min
Serving: 10
Cost: Average

PRESENTATION

Torta di cioccolato e ciliegie is one of those cakes that Italians, and really anyone, gets super excited about. Especially when cherries are just everywhere. Baskets of them. You know? The combo of dark chocolate and juicy cherries is seriously good. The chocolate gives this deep, rich bite. And the cherries? They add a sweet pop, keeping it from feeling too heavy. To be honest, one of the best parts about this chocolate cherry cake is how the cherries are macerated in sugar first. It takes away any sharpness and really, really brings out their natural flavor. Kids love it, grownups love it, and if you’re on the hunt for something special but not fussy, a cherry chocolate cake like this just fits the bill. Some folks even compare it to a black forest cake—but there’s something simpler, more homey about this Italian version. Perfect for any get-together or just as a treat after dinner.

Thing is, many say the secret to a really moist and tender cake is that mix of fruit and chocolate. When you cut into a homemade chocolate cherry cake, you get little pockets where the cherries melt into the cake, keeping everything soft and just a bit sticky. And I gotta say, it’s the kind of chocolate cherry dessert that’s just as good with a cup of coffee in the afternoon as it is for a birthday celebration. Even though some cakes can feel pretty heavy, this one keeps things light enough that you almost always want a second slice. Pretty much a guarantee. In Italy, families might bake this as soon as cherries show up at the markets, making it a true seasonal favorite. Whether you call it a moist chocolate cherry cake or just go with the Italian name, there’s no mistaking that rich, fruity scent that fills the kitchen—seriously, it’s amazing. This is an easy chocolate cherry cake recipe that doesn’t need anything fancy—just good chocolate, fresh cherries, and a little sugar to make everything come together just right. And look, it’s perfect.

How to prepare Chocolate and Cherry Cake

To prepare the chocolate and cherry cake, wash the cherries 1 and, using a knife, cut them in half and remove the pit 2. Place the cherries in a bowl with powdered sugar 3 and let them macerate for 10 minutes so they release some juice.

Coarsely chop the dark chocolate with a kitchen knife 4. Meanwhile, prepare a double boiler: in a large bowl, melt the butter with the chopped chocolate 5 and stir occasionally 6.

In another bowl, place the brown sugar, add the eggs 7, and whisk the sugar and eggs 8, along with a pinch of salt, until you get a light and frothy mixture. Sift the flour together with the baking powder 9 and

add them to the sugar and egg mixture 10. Mix with a spatula to blend everything well. At this point, add the melted chocolate and butter 11: stir again with the spatula from top to bottom to maintain the texture of the mixture. Finally, add the cherries 12, saving a tablespoon for the final decoration of the cake slices.

Prepare a rectangular baking pan 9 inches wide and 12 inches long (or a round cake pan with a diameter of 9.5 inches), line it with a sheet of slightly dampened parchment paper to adhere, and pour the mixture into the pan 13. Smooth the surface well with the back of a spoon 14 and bake in a preheated oven at 350°F for 25-30 minutes. Once cooled, even out the edges by cutting the outermost part 15 and cut the cake into rectangular slices of equal size. Decorate with the remaining cherries, one on each slice of cake.

Storage

The chocolate and cherry cake can be stored for 2-3 days at room temperature, covered with a glass dome.

You can freeze it, possibly already cut into cubes.

Tip

If not eaten by children, you can add 2 tablespoons of sherry to the cake batter
to enhance the flavor of the cherries.

During the year, when cherries are no longer available, you can use syruped sour cherries.

For the translation of some texts, artificial intelligence tools may have been used.

Chocolate and Cherry Cake

PRESENTATION

How to prepare Chocolate and Cherry Cake

Storage

Tip

RELATED RECIPES