Chocolate and cherry cake


Cherry and chocolate cake

When fresh cherries are available this is a gorgeous cake for a special occasion. To make it into a fabulous, if rather unhealthy (!), dessert serve it with some homemade cherry ice cream (see our recipe) or some whipped cream although I like it best with lots of fresh cherries on the side. John Duxbury


Recipe summary for cherry and chocolate cake


A bowl of fresh cherries

• Use fresh local cherries if you can. Look out for them on farmers' markets!
• Stone the cherries in a large bowl to avoid being squirted with juice!
• Don’t be impatient!  Make sure you wait until the cake and glaze is quite cold before dusting with cocoa powder, otherwise the powder will melt and you will lose the colour contrast.
• Place the cake tin on a baking tray in the oven in case any of the mixture leaks out of the tin.

A jar of vanilla sugar

• Most supermarkets stock vanilla sugar and it is an easy way of adding a touch on vanilla flavouring to a cake. However, if you can't find any it is fine to omit it.
• If cherries are not available you can use raspberries instead.



200 g 7 oz fresh cherries (sweeet)
125 g (4½ oz) good quality dark chocolate (preferably 70% cocoa)
100 g (7 tbsp) butter
4   eggs
280 g (1¼ cups) caster (superfine) sugar
1 tsp   vanilla sugar
80 g (⅔ cup) plain (all-purpose) flour

Chocolate glaze

150 g (5 oz) good quality dark chocolate (preferably 70% cocoa)
100 ml (6 tbsp) whipping cream
2 tbsp   golden (light) syrup
50 g (½ stick) butter, at room temperature


1 tsp   cocoa powder
24-36   fresh cherries
12 scoops   cherry ice cream or whipped cream


1. Pre-heat the oven to 200°C (400°F, Gas 6, Fan 180°C) and lightly grease a 24 cm (9”) diameter loose-bottomed deep cake tin (pan).

A bowl of stone and quartered cherries

2. Rinse and stone the cherries and then quarter or halve them.

Butter and chocolate in a bowl

3. Melt the chocolate and butter for the sponge in a bowl over a saucepan of simmering water. Make sure that the bowl doesn’t touch the water.

Whisked egg white and sugar

4. Whisk the eggs, caster sugar and vanilla sugar together until light and fluffy. (About 2 minutes with a kMix or KitchenAid at level 5.)

5. Fold in the melted chocolate mixture.

6. Sift the flour into the mixture and then fold in the chopped cherries.

Cake mixture in a springform cake tin

7. Pour the mixture into the cake tin and then bake for 20-30 minutes, until a skewer inserted into the middle comes out clean.

8. Leave the cake to cool in the tin for 5 minutes or so and then remove from the tin and leave to cool on a wire rack.

9. Break the chocolate for the glaze into a bowl.

Chocolate glaze being made

10. Heat the cream and syrup in a saucepan until almost boiling, stirring continuously. Pour over the chocolate and stir thoroughly. Stir in the butter and leave to cool for about 15 minutes.

Cake being glazed

11. Spread the glaze over the top and sides of the cake.

12. When the glaze is cold dust the top of the cake with cocoa powder and decorate with a few fresh cherries.

Cherry and chocolate cake on a serving plate

13. Finally, slice and serve with some extra fresh cherries and a scoop or some homemade cherry ice cream or whipped cream.

Serving suggestion

Cherry and chocolate cake with cherry ice cream

Cherry and chocolate cake with a portion of homemade cherry ice cream.


  printer version.pdf

  phone & tablet computer version.pdf

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John Duxbury
Editor and Founder