This dense, brownie-like chocolate cake is topped with a cream cheese frosting and plenty of cherries of the season.
It started with cherries. Specifically the need to arrange them in perfect concentric circles because I couldn’t quite manage to do so last cherry season, and I had to get it off my to-bring-to-life list.
The next step was to decide between a tart or cake as the base for the cherry arrangement. I put it to a poll on my Instagram and the majority of the people picked tart. Being the rebel I am I hence picked cake. I kid – sorry guys I was in the mood for chocolate cake after all. 
I used this chocolate cake recipe because it was easy to put together with just a handful of ingredients and also majorly delivered on flavour. I rarely repeat recipes twice so I promise you that this one’s a keeper. It’s dense, fudgy, extremely chocolaty – everything an unforgettable brownie should be, except that it’s cake. To hold the cherries in place, I topped the cake with cream cheese lightened with whipped cream and mixed in a drizzle of honey and a touch of vanilla because there’s really nothing else it needs.
Click here for the cream cheese frosting recipe.
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Dark Chocolate Cherry Cake
- Total Time: 35 minutes
- Yield: Serves 6
- Diet: Omnivore
Description
Rich, dark chocolate cake topped with a luscious cream cheese frosting and glistening cherries. Perfect for a special occasion or a decadent dessert.
Ingredients
- 4 oz (113 g) unsalted butter
- 4 oz (113 g) bittersweet chocolate
- 1 large egg
- 1 large egg yolk
- 3 oz (85 g) sugar
- 3 oz (85 g) all-purpose flour
Instructions
Make the cake
- Preheat oven to 350°F (177°C).
- Line a 6-inch round cake pan with parchment paper.
- Put the butter in a heatproof bowl set over a saucepan of simmering water. Scatter the chopped chocolate over the butter and let the ingredients melt slowly, stirring from time to time, then remove the bowl from the saucepan.
- Beat the eggs and sugar together until the mixture lightens in colour. Mix in the flour until incorporated, then mix in the chocolate-butter mixture.
- Scrape batter into the cake pan.
- Bake for about 20 minutes, rotating the pan halfway through.
- When the cake is done, the top will be dry and crinkly and a thin skewer or toothpick inserted in the centre will come out slightly moist or with just a few crumbs.
- Transfer the cake to a wire rack and let rest for 3 minutes, then run a table knife around the edges and unmold it onto the rack.
- Allow to cool to room temperature before decorating.
Make the cream cheese topping
- Frost the top of the cooled cake with the cream cheese topping.
- Arrange the cherry halves in concentric circles starting from the outside in.
- Serve immediately or refrigerate until ready to serve.
Notes
- For a richer chocolate flavor, use dark chocolate with a higher percentage of cacao.
- To prevent the cake from drying out, store it in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
- If you don’t have bittersweet chocolate, you can substitute semisweet chocolate, but the cake will be slightly less intense.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25
- Sodium: 50
- Fat: 20
- Saturated Fat: 12
- Unsaturated Fat: 6
- Carbohydrates: 40
- Fiber: 2
- Protein: 4
- Cholesterol: 60
Frequently Asked Questions
How do I arrange the cherries on top of the cake?
To arrange the cherries, place them in perfect concentric circles on top of the cream cheese frosting, starting from the outer edge and working your way in for a visually appealing presentation.
Can I substitute the cream cheese frosting with something else?
While the cream cheese frosting complements the cake well, you can try a simple whipped cream or a ganache if you’re looking for a different flavor profile.
What type of chocolate should I use for the cake?
Use high-quality dark chocolate for the best flavor; it enhances the fudgy texture and richness of the cake.
