Cherry Chocolate Cake

A wonderfully moist almond cake with cherries and delicate bits of dark chocolate. Perfect with a dusting of powdered sugar and a dollop of vanilla whipped cream.
Course Dessert
Cuisine German
Keyword Cherry Chocolate Cake
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Author Regina


  • 1/2 cup butter softened
  • 1 cup sugar
  • 4 large eggs
  • 1 pinch of salt
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1-1/3 cup almond meal/flour
  • 2.5 ounces dark chocolate finely chopped or grated (see instructions)
  • 1 glass sour cherries drained (about 350 g / 12 ounces)


  1. Preheat oven to 350 F. Grease, flour and line a 10-inch round cake pan.
  2. Beat together softened butter and sugar until light. Add eggs one at a time and beat after each addition. In a separate bowl whisk together all dry ingredients. Combine dry with wet ingredients.
  3. Lastly stir in drained cherries and chocolate. Fill batter into prepared pan and bake for 50-60 minutes until a toothpick inserted in the center comes out clean.
  4. Cool cake in pan for half an hour, then invert on a large plate etc. and then right side up onto a wire rack.
  5. Cool fully then dust with powdered sugar. Serve each slice with a dollop of vanilla whipped cream if desired. Store covered for up to 1 week.


  1. You can either finely chop or grate the chocolate. Or use chocolate chips and pulse a few times in a food processor, careful not to melt the chocolate.