Cherry and dark chocolate cake

June 22, 2017
0 Ratings
Photo by Silvia Merler
  • Makes 1 cake
Author Notes

Part of my family leaves in Bavaria (in the south of Germany), close to the famous Black Forest, which lends its name to a delicious cake made with chocolate, cherries and whipped cream. I like the chocolate-cherry pairing very much, so I'm using it here, but folded into a yoghurt and olive oil cake, with 50-50% flour and almond meal and topped it with a powdered sugar icing made with the cherry juice - which makes for a nice light-pink color! —Silvia Merler

What You'll Need
  • for the cake
  • 1/2 cup light brown sugar
  • 1/2 cup all-purpose flour
  • 1/2 cup almond flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 large egg
  • 3/4 cup Greek yogurt
  • 2 tablespoons olive oil
  • 2 ounces dark chocolate (chopped)
  • 1.5 cups cherries, de-pitted
  • Icing
  • juice of 3 or 4 of the cherries, separate in advance
  • 1 cup powder sugar
  1. Pre-heat the oven at 350° F (180° C).
  2. I a large bowl, beat the egg and sugar until light and fluffy. Add the yoghurt and oil and mix well, until incorporated.
  3. In a separate bowl, mix together all the dry ingredients (flour, almond flour, salt, baking soda and and baking powder). Add the dry ingredients to the wet mixture and mix well. Lastly, fold in the chocolate chunks and 1 cup of the cherries.
  4. Pour the batter into a greased pan and scatter the remaining cherries on top, pressing them slightly into the dough. Bake at 350°F for 40 minutes, until golden brown.
  5. Let cool completely before icing. Once the cake is at room temperature, whisk together the powdered sugar and the juice of 3 or 4 cherries (just de-pit them and press them with you hand). You can add a little bit of water if you prefer a more liquid icing, but not too much or it will not stick to the cake.
  6. Using a teaspoon, drop the icing on the top of the cake drawing diagonal lines (or any other pattern you like). Let it set and firm completely before eating it.

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