Name: Chocolate Cherry Almond Cake Recipe
Prep time: 40 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: European
Ingredients: 225 g (1 cup minus 1 tbsp) unsalted butter room temperature, cut into chunks; 200 g (1 cup) golden caster sugar; 1 tsp vanilla extract; 1 tsp almond extract; 4 medium eggs; 200 g (1 2/3 cups) ground almonds (course almond meal); 50 g (1/2 cup) cocoa powder; 1 tsp baking powder; 100 g (3.5 oz) dark chocolate (70%) melted; 50 g (1/3 cup) chocolate chips; 300 g fresh or frozen black cherries pitted; 2 tbsp cherry jam; Thick whipped cream

If you’re craving a dessert that’s both indulgent and a bit different, this Chocolate Cherry Almond Cake Recipe is exactly what you need. Picture a rich, moist cake packed with deep chocolate flavor, nutty almonds, and bursts of juicy cherries — it’s like a little celebration in every bite!

A dark brown cherry cake with a rough top layer filled with whole dark cherries, showing one large slice missing to reveal the moist, dense inside with embedded cherries. The cake is on a round silver cake board, placed on a white marbled textured surface, with a few whole cherries scattered around. Nearby is a small white bowl containing creamy white yogurt swirled with red cherry sauce, and a woman's hand holding a gold fork rests beside the cake. A dark cloth folds softly in the background. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Chocolate Cherry Almond Cake Recipe
Top Tip
How to Serve Chocolate Cherry Almond Cake Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Chocolate Cherry Almond Cake Recipe

Why You'll Love This Recipe

I absolutely adore making this cake when I want something that feels special but isn’t too fussy. It always impresses my friends and family because it has that perfect balance of flavors and textures without being overly complicated.

Gluten-Free Enjoyment: Using ground almonds makes this cake naturally gluten free, so it’s great if you’re avoiding gluten.
Decadent Yet Balanced: The combo of dark chocolate and tart cherries is simply irresistible, with a nutty crunch from almonds.
Versatile Serving Options: Serve it warm with whipped cream or at room temperature with fresh cherries – either way, it’s delicious.
Simple Ingredients: You likely have most of the ingredients on hand, making it easy to whip up on a whim.

Ingredients & Why They Work

When it comes to this Chocolate Cherry Almond Cake, choosing quality ingredients really pays off. Look for fresh or well-preserved cherries and the best dark chocolate you can find for that rich flavor. Using ground almonds (almond meal) brings natural moisture and a lovely texture to the cake.

Flat lay of unsalted butter cut into chunks on a simple white ceramic plate, golden caster sugar in a small white ceramic bowl, a small white ceramic bowl with vanilla extract, a small white ceramic bowl with almond extract, four whole clean-shelled medium brown eggs arranged neatly, a simple white ceramic bowl filled with coarse ground almonds, a small white ceramic bowl containing fine cocoa powder, a small white ceramic bowl with baking powder, a white ceramic plate with a slab of melted dark chocolate, a white ceramic bowl with dark chocolate chips, a simple white ceramic bowl heaped with fresh black cherries—some whole and some halved—arranged symmetrically, a small white ceramic bowl holding glossy cherry jam, and a small white ceramic bowl with thick whipped cream, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Unsalted butter: Gives a rich base and helps create a tender crumb without added salt interfering.
Golden caster sugar: Delivers subtle sweetness and helps the cake stay moist.
Vanilla extract: Adds warmth and rounds out the flavors beautifully.
Almond extract: Intensifies the nutty notes and complements the cherries perfectly.
Eggs: Provide structure and richness, binding everything together.
Ground almonds: Adds moisture and a slightly coarse texture, plus they keep it gluten free.
Cocoa powder: Deepens the chocolate flavor and balances sweetness with a rich, slightly bitter note.
Baking powder: Gives the cake a gentle lift for a soft yet sturdy texture.
Dark chocolate (70%): Melted for richness and chocolatey depth, this is the star of the cake’s flavor.
Chocolate chips: Create little pockets of melty goodness throughout the cake.
Fresh or frozen black cherries: Juicy bursts of tartness that complement the chocolate and almond perfectly.
Cherry jam: Used as a glossy glaze for a pretty finish and an extra hit of cherry flavor.
Thick whipped cream: The perfect creamy topping to balance the cake’s intensity when serving.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

The beauty of this Chocolate Cherry Almond Cake Recipe is how easily you can tailor it to your tastes or to what you have on hand. Whether you want to add a crunchy twist or make it more indulgent, this cake welcomes your creativity with open arms!

Nut-Free Variation: Simply swap out the ground almonds for an equal amount of gluten-free all-purpose flour or oat flour to keep things safe for nut-free diets. The texture will be slightly different—less dense but still moist and delicious! I’ve made this with oat flour before and it was a crowd-pleaser.
Cherry Alternatives: If black cherries aren’t available, sour bing cherries or even frozen tart cherries work beautifully. I once used tinned cherries drained well, and they added wonderful juiciness with minimal prep.
Extra Chocolate Love: For those days you want to go full chocolate mode, toss in some chopped toasted almonds on top before baking for a delightful crunch, or swirl some melted chocolate into the batter after folding in the cherries.
Seasonal Twist: Swap the cherries for frozen raspberries or fresh strawberries in spring. Their bright tartness paired with dark chocolate offers a fresh take that’s just as irresistible.

Step-by-Step: How I Make Chocolate Cherry Almond Cake Recipe

A slice of dark chocolate cherry cake sits on a white plate, showing three layers: the bottom layer is dense and moist dark chocolate with embedded cherries visible inside; the middle layer is slightly crumbly but rich chocolate cake; the top layer is a glossy white cream with red cherry sauce drizzled over it and a single ripe cherry with stem placed at the top center. Around the plate are scattered chocolate chips and a few fresh cherries with stems. The background is a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Get Ready with Warm Butter and Sweetness

First things first: preheat your oven to 170°C (325°F) fan and grease a 23 cm loose-bottomed flan tin lightly. This ensures your cake will slip right out when it’s ready. Then, place the 225 grams of room-temperature unsalted butter and 200 grams of golden caster sugar into a large bowl. Whisk them together using an electric mixer or stand mixer for around 3 to 4 minutes until the mixture becomes fluffy and pale—this step creates a light base that helps make your cake tender and moist.

Step 2: Flavor Boost with Almond and Vanilla Extracts, Then Eggs

Next, mix in 1 teaspoon each of almond and vanilla extract—the aromas will make your kitchen smell divine! Now, add the eggs one at a time, whisking well after each addition. It might look like the batter is splitting or curdling, but don’t worry—the magic happens in the next folds. Taking it slow here sets the stage for a silky, cohesive batter.

Step 3: Gently Incorporate Dry Ingredients

Time to add your dry ingredients: fold in 200 grams of ground almonds, 50 grams of cocoa powder, and 1 teaspoon of baking powder. Be gentle with your folding—use a spatula to lift the mixture over itself until you have a beautifully combined chocolate-almond batter. This part is so satisfying to watch as the cocoa powder enriches the color and flavor.

Step 4: Chocolatey Goodness Meets Chilled Batter

Now fold in your melted dark chocolate (100 grams, 70% cocoa is perfect) along with 50 grams of chocolate chips. This double chocolate addition creates pockets of gooey, melty chocolate throughout the cake. Stir gently until the batter is luscious and all chocolate is incorporated evenly.

Step 5: Batter in the Tin, Then Cherry Time!

Spoon the batter into your prepared flan tin and smooth the surface with the back of a spoon. Take half of your 300 grams of pitted cherries and slice them in half, keeping the other half whole. Arrange these cherries on top of the batter—place the sliced cherries cut-side-up so their gorgeous ruby color shines through, pushing them gently into the batter so they don’t fall off during baking.

Step 6: Bake to Fudgy Perfection

Pop the cake into the oven and bake for 50 minutes. You’ll know it’s done when a skewer inserted into the center comes out clean. The edges will be set and a little crumbly while the inside stays moist and tender—this cake is pure comfort in every bite.

Step 7: Glaze and Rest

While it’s still warm, mix 2 tablespoons of cherry jam with 2 tablespoons of cold water and brush the glaze over the top. This step makes the cherries shine with a glossy finish and adds a subtle fruitiness. Leave the cake to cool in the tin for 20 minutes – this rest helps it firm up and makes removal easier.

Step 8: Serve and Enjoy!

Remove the cake from the tin and place it on a wire rack to cool further if you prefer. I love to serve this cake slightly warm with thick whipped cream on the side. Sometimes I swirl a little cherry jam into the cream and add a few fresh cherries on top for a pretty presentation and extra burst of flavor. Whether warm or room temperature, this cake is guaranteed to delight.

Top Tip

These tips will help you get the most out of your Chocolate Cherry Almond Cake Recipe, ensuring every bite is moist, rich, and bursting with flavor.

Choosing Your Cherries: Whether fresh, frozen, or tinned, make sure the cherries are well-drained or gently patted dry. This prevents extra moisture from weighing down the cake, keeping it perfectly textured every time.
Mixing Butter and Sugar: Whisking these until fluffy is key. I found that 3-4 minutes with an electric mixer really aerates the butter, lending a lightness to the dense almond and chocolate base.
Adding Eggs Gradually: Adding eggs one at a time and whisking between each keeps the batter from curdling. It might look separated at first, but patience here pays off — your batter will come together beautifully.
Glazing While Warm: Don’t skip brushing the cherry jam glaze on the warm cake. It adds a gorgeous shine and an extra cherry punch that ties the whole dessert together perfectly.

How to Serve Chocolate Cherry Almond Cake Recipe

A clear glass mixing bowl sits on a wooden surface, containing three visible layers of dry ingredients. At the bottom is a dark brown powder, likely cocoa, covering about half the bowl’s base. On top of this and to one side is a pale cream-colored powder, with a finely ground texture, making up the largest portion in the bowl. There is a small mound of white powder, probably salt or baking soda, resting between the dark brown and cream-colored powders. The bowl’s handle is visible on the right side of the image. photo taken with an iphone --ar 2:3 --v 7

Garnishes

This cake shines when served with a dollop of thick whipped cream — it cuts through the richness with creamy lightness. For added flair, swirl a little cherry jam into the cream and scatter some fresh cherries on top. A dusting of powdered sugar or a few toasted almond flakes also make lovely finishing touches.

Side Dishes

Try pairing a slice with a scoop of vanilla ice cream if you want a cool contrast or serve alongside a simple mixed berry compote for an extra fruity boost. For an elegant touch, a glass of dessert wine or robust black coffee complements the cake’s dark chocolate and almond notes wonderfully.

Make Ahead and Storage

Storing Leftovers

Once baked and cooled, store your Chocolate Cherry Almond Cake covered at room temperature for up to 3 days. Keeping it in an airtight container helps preserve its moist texture and rich flavors.

Freezing

This cake freezes beautifully. After it has completely cooled, wrap it tightly in cling film and place in an airtight container or freezer bag. Freeze for up to 2 months. When ready to enjoy, defrost overnight in the refrigerator.

Reheating

To enjoy your cake warm, microwave individual slices for just a few seconds. This quick reheat will revive the chocolate’s gooey richness and gently soften the cherries and cream topping for that fresh-from-the-oven feel.

Frequently Asked Questions:

Can I use frozen cherries straight from the freezer?

Yes! You can add frozen cherries directly to the batter without thawing. If they’ve defrosted, just drain any excess liquid before using to avoid sogginess.

Is this cake gluten-free?

Absolutely! This recipe uses ground almonds instead of flour and gluten-free baking powder, making it a perfect gluten-free dessert option.

Can I substitute the dark chocolate with milk chocolate?

You can, but dark chocolate provides a nice depth and balances the sweetness nicely. Milk chocolate will make the cake sweeter and less rich, so adjust depending on your preference.

How do I know when the cake is baked?

Bake the cake for 50 minutes at 170C/325F (fan) and check by inserting a skewer into the center. It should come out clean or with just a few moist crumbs attached, but no wet batter.

Final Thoughts

This Chocolate Cherry Almond Cake Recipe truly feels like a cozy celebration on a plate. Rich dark chocolate, the warmth of almond extract, and bursts of juicy cherries come together to create something special. Whether you're making it for a family gathering or a quiet night in, I hope it brings you joy and a touch of indulgence. Don’t forget to savor it just a bit warm with that luscious whipped cream — it’s pure delight. Happy baking!