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.
2.5ouncesdark chocolatefinely chopped or grated (see instructions)
1glass sour cherriesdrained (about 350 g / 12 ounces)
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Instructions
Preheat oven to 350°F/180°C. Grease, flour and line a 10-inch/26cm round cake pan.
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.
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.
Cool cake in pan for half an hour, then invert on a large plate etc. and then right side up onto a wire rack.
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.
Note:
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.
Keyword Cherry Chocolate Cake
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