Vegetarian food blog featuring delicious and nutritious whole food recipes, creative baking and luscious chocolate.

Cherry Chocolate Cake

Traybakes | 30th April 2009 | By

I had half a jar of sour cherries that desperately needed using up.  Fortuitously I was e-mailed a recipe using cherries that came from Merchant Gourmet which I then adapted as a booze free version.  I was particularly pleased to have found some local and organic crème fraîche which meant that it was a completely organic cake.


This is what I did:

  • Melted 125g unsalted butter in a pan with 100g muscovado sugar and 100g of 70% dark chocolate.
  • Sifted 100g wholemeal spelt and 100g of white spelt flour into a bowl with 1 tsp baking powder.
  • Stirred in 50g ground almonds
  • Made a well in the centre and poured in the chocolate mixture.
  • Mixed this in together with 3 duck eggs.
  • Added 4 tbsp of sour cherries from a jar together with about 75 ml of the juice from the jar.
  • Poured this into a 9 inch square silicon pan and baked in a preheated oven at 180°C for 25 mins.
  • When cool, cut into 9 large squares (think 16 would have been better as these were a little too large I thought).
  • Meanwhile melted 100g white chocolate with 250ml crème fraîche and left to cool.
  • Whisked cold mixture until stiff enough to spread onto cake squares.

The cake rose well, had a nice moist consistency, wasn’t too sweet and had a subtle cherry undertone.  The topping took a lot of whisking and then went a sort of curdled consistency, but it tasted good.

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