Chocolate Cherry Almond Cake

Chocolate Cherry Almond Cake: A Decadent Symphony of Flavors

The Chocolate Cherry Almond Cake is not just a dessert—it’s an experience. Rich, moist chocolate cake layers are paired with sweet-tart cherries and the subtle nuttiness of almonds to create a confection that delights the senses with every bite. Whether you’re baking for a special occasion or simply treating yourself on a quiet evening, this cake promises indulgence wrapped in elegance. From its historical roots to modern-day variations, let’s dive deep into everything you need to know about this luxurious dessert.

The History of Chocolate Cherry Almond Cake

The origins of the Chocolate Cherry Almond Cake can be traced back to European baking traditions, where fruit and nuts were often combined with rich chocolate to elevate simple desserts into celebratory centerpieces. In regions like Austria and Germany, cherry-almond pairings have long been cherished—think of classics like Kirschtorte or Black Forest Cake, which inspired many modern versions. The addition of chocolate intensified the flavor profile, while almond flour or ground almonds added moisture and a delicate texture that distinguished these cakes from their buttery counterparts.

As cocoa became more accessible in the 18th and 19th centuries, bakers began experimenting with combining it with seasonal fruits such as cherries. Almonds, prized for their richness and ability to enhance both structure and flavor, naturally found their way into these recipes. Over time, American bakers adopted and adapted these European influences, resulting in hybrid creations like the Chocolate Cherry Almond Cake we know today—a perfect marriage of Old World charm and New World innovation.

Ingredients Breakdown: Why Each Component Matters

Understanding the role each ingredient plays is key to mastering this cake. Let’s take a closer look at what goes into creating this masterpiece:

Dark Chocolate (70% cocoa): Provides deep, complex chocolate flavor without excessive sweetness. Melting it into the batter ensures a fudgy, moist crumb.
Butter (unsalted): Adds richness and helps create a tender texture. Room temperature butter blends smoothly with sugar for optimal aeration.
Granulated Sugar: Sweetens the cake and contributes to its golden crust when baked.
Brown Sugar: Introduces molasses notes and enhances moisture retention.
Eggs (large, room temperature): Act as a binder and leavening agent, giving the cake structure and lift.
Almond Extract: Amplifies the nutty essence without overpowering; a little goes a long way.
Vanilla Extract: Balances flavors and adds aromatic depth.
All-Purpose Flour: Offers structural integrity. Sifted to prevent lumps and ensure even mixing.
Almond Flour: Contributes moisture, tenderness, and a distinct nutty flavor. It also makes the cake slightly denser and more luxurious.
Cocoa Powder (Dutch-processed): Enhances chocolate intensity and gives the cake its deep color.
Baking Powder & Baking Soda: Work together to help the cake rise properly. Baking soda reacts with acidic ingredients (like buttermilk), while baking powder provides additional lift.
Salt: Essential for balancing sweetness and enhancing overall flavor complexity.
Buttermilk: Tenderizes the gluten, adds tanginess, and reacts with leaveners for a soft, airy texture.
Fresh Cherries (pitted and halved): Preferably sweet Bing or tart Montmorency cherries. Their juicy burst contrasts beautifully with the dense chocolate base.
Sliced Almonds (toasted): Used for garnish and crunch. Toasting brings out their natural oils and intensifies flavor.
Chocolate Ganache (optional topping): A blend of heavy cream and chopped chocolate for a glossy, decadent finish.
Cherry Liqueur (e.g., Kirsch or Maraschino): Optional, but recommended for adult palates—adds sophistication and amplifies cherry flavor.

Step-by-Step Recipe: How to Make Chocolate Cherry Almond Cake

Making this cake is a rewarding process that combines precision and passion. Follow these detailed steps for flawless results:

Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans with butter, then line the bottoms with parchment paper. Dust lightly with cocoa powder to prevent sticking.
Melt Chocolate and Butter: In a heatproof bowl set over simmering water (double boiler method), melt 8 oz of dark chocolate with ½ cup (1 stick) of unsalted butter. Stir until smooth. Remove from heat and let cool slightly.
Cream Sugars and Butter: In a large mixing bowl, beat ¾ cup granulated sugar and ¼ cup brown sugar with ½ cup softened butter using an electric mixer on medium speed until light and fluffy (about 3–4 minutes).
Add Eggs and Extracts: One at a time, add 3 large eggs, beating well after each addition. Mix in 1 tsp vanilla extract and ½ tsp almond extract. Ensure the mixture is fully emulsified before proceeding.
Incorporate Melted Chocolate: Gradually pour the cooled chocolate-butter mixture into the batter, mixing on low speed until fully combined.
Dry Ingredients: In a separate bowl, whisk together 1 cup all-purpose flour, ½ cup almond flour, ⅓ cup Dutch-processed cocoa powder, 1 tsp baking powder, ½ tsp baking soda, and ¼ tsp salt. Sifting is highly recommended for lump-free blending.
Alternate Wet and Dry: Add the dry ingredients to the batter in three parts, alternating with ½ cup buttermilk. Begin and end with the dry mix. Mix on low speed just until incorporated—do not overmix.
Fold in Cherries: Gently fold in 1½ cups of pitted and halved fresh cherries using a spatula. For extra flavor, toss them in 1 tbsp cherry liqueur beforehand.
Divide and Pour: Evenly distribute the batter between the prepared pans. Smooth the tops with an offset spatula.
Bake: Place pans in the center of the preheated oven. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Cool: Let the cakes cool in the pans for 10 minutes, then run a knife around the edges and invert onto wire racks. Remove parchment and allow to cool completely before frosting.
Optional Ganache: While cakes cool, prepare ganache by heating ½ cup heavy cream until steaming. Pour over 4 oz chopped dark chocolate. Let sit for 2 minutes, then stir until smooth. Cool slightly before pouring over assembled cake.
Assemble: Place one cake layer on a serving plate. Drizzle with a bit of cherry liqueur if desired. Spread a thin layer of ganache or whipped chocolate buttercream. Top with second layer. Cover entire cake with remaining ganache, allowing it to drip slightly down the sides for a professional look.
Garnish: Sprinkle toasted sliced almonds around the perimeter and place whole or halved cherries on top for visual appeal.
Rest Before Serving: Allow the cake to rest for at least 30 minutes before slicing to help the flavors meld and improve texture.

Pro Tips for Perfect Results Every Time

Room Temperature Ingredients: Always use room temperature eggs, butter, and buttermilk. Cold ingredients can cause the batter to curdle or result in uneven baking.
Toasting Almonds: Toast sliced almonds in a dry skillet over medium heat for 3–5 minutes until fragrant and golden. This dramatically enhances their flavor.
Don’t Overbake: Check the cake a few minutes before the minimum bake time. Overbaking leads to dryness, especially with dense chocolate cakes.
Use Fresh Cherries: Frozen cherries release excess moisture and may alter texture. If using frozen, thaw and pat dry thoroughly.
Even Layers: Use a kitchen scale to divide batter evenly between pans for perfectly symmetrical layers.
Sharp Knife: Dip a sharp knife in hot water and wipe dry before each slice for clean cuts through the ganache.
Storage Tip: Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days. Bring to room temperature before serving for best texture.

Variations and Customizations

This recipe is wonderfully adaptable. Here are some creative twists to personalize your Chocolate Cherry Almond Cake:

Gluten-Free Version: Replace all-purpose flour with a gluten-free 1:1 baking blend. Ensure cocoa powder and other ingredients are certified gluten-free.
Dairy-Free Option: Substitute butter with vegan margarine or coconut oil, and use dairy-free chocolate and almond milk + lemon juice instead of buttermilk.
Vegan Adaptation: Use flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg), plant-based butter, non-dairy milk, and eggless chocolate. May require slight adjustments to texture.
Layered Dessert: Turn it into a trifle by cubing the cake and layering with whipped cream, cherries, and chocolate shavings in a glass bowl.
Mocha Twist: Add 1–2 tsp instant espresso powder to the dry ingredients to deepen the chocolate flavor.
Spiced Variation: Add a pinch of cinnamon, nutmeg, or cardamom for warmth and complexity.
Cupcake Form: Bake as cupcakes at 325°F for 18–22 minutes. Fill each liner ⅔ full. Top with cherry-almond buttercream.
Boozy Upgrade: Brush cooled layers with cherry syrup or Kirsch for added moisture and sophistication.
Nut Swap: Try hazelnuts instead of almonds for a Nutella-like twist, or walnuts for earthiness.
White Chocolate Drizzle: Contrast the dark cake with a white chocolate zigzag on top.

Health Considerations and Nutritional Value

While undeniably indulgent, the Chocolate Cherry Almond Cake does offer some nutritional benefits when enjoyed in moderation:

Dark Chocolate: Contains antioxidants like flavonoids, which may support heart health and reduce inflammation. Opt for high-cocoa, low-sugar varieties when possible.
Almonds: A good source of healthy monounsaturated fats, vitamin E, magnesium, and fiber. Almond flour has fewer carbs than wheat flour and a lower glycemic index.
Cherries: Naturally rich in antioxidants (anthocyanins), melatonin (for sleep regulation), and anti-inflammatory compounds. Tart cherries, in particular, have been studied for reducing muscle soreness.
Portion Control: A single slice (1/12 of cake) contains approximately 320–380 calories, depending on size and toppings. Pair with a dollop of Greek yogurt or fresh berries to balance the meal.
Reduced-Sugar Options: You can reduce sugar by 25% without sacrificing too much texture. Use natural sweeteners like coconut sugar or monk fruit for alternatives.
Allergen Note: Contains tree nuts (almonds) and dairy. Not suitable for those with nut or milk allergies unless modified carefully.
Diabetic-Friendly Tweaks: Use sugar substitutes like erythritol or allulose, almond milk instead of buttermilk, and low-carb chocolate. Monitor blood glucose response accordingly.

Full Ingredient List

Makes one 8-inch double-layer cake (12 servings)

8 oz (225g) dark chocolate (70%), chopped
1 cup (2 sticks / 226g) unsalted butter, divided
¾ cup (150g) granulated sugar
¼ cup (50g) brown sugar, packed
3 large eggs, room temperature
1 tsp pure vanilla extract
½ tsp almond extract
1 cup (120g) all-purpose flour
½ cup (50g) almond flour
⅓ cup (30g) Dutch-processed cocoa powder
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup (120ml) buttermilk, room temperature
1½ cups (about 200g) fresh cherries, pitted and halved
1 tbsp cherry liqueur (optional)
¼ cup (25g) sliced almonds, toasted
For ganache: 4 oz dark chocolate + ½ cup heavy cream
Additional cherries and almonds for garnish

Detailed Directions

Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans. Dust with cocoa powder.
Melt 8 oz dark chocolate and ½ cup butter using a double boiler. Cool slightly.
In a stand mixer fitted with paddle attachment, cream ¾ cup granulated sugar, ¼ cup brown sugar, and ½ cup softened butter on medium speed for 3–4 minutes until pale and fluffy.
Add eggs one at a time, mixing well after each. Scrape down bowl as needed.
Mix in vanilla and almond extracts.
Pour warm chocolate mixture into batter slowly while mixing on low. Blend until uniform.
In a separate bowl, sift together flour, almond flour, cocoa powder, baking powder, baking soda, and salt.
In three additions, alternate adding dry ingredients and buttermilk to the batter, starting and ending with dry mix. Mix on low until just combined.
Gently fold in cherries (tossed in 1 tbsp liqueur if using).
Divide batter evenly between pans. Smooth tops.
Bake 30–35 minutes until a skewer comes out clean.
Cool in pans 10 minutes, then transfer to wire racks to cool completely.
Prepare ganache: Heat cream until steaming. Pour over 4 oz chopped chocolate. Wait 2 minutes, then stir until smooth. Cool 10–15 minutes.
Place first cake layer on platter. Optionally brush with cherry syrup or liqueur.
Spread a thin layer of ganache over the first layer.
Top with second cake layer. Pour remaining ganache over top, letting it drizzle down sides.
Garnish with toasted sliced almonds and fresh cherries.
Let set for 30 minutes before slicing.

Frequently Asked Questions (FAQ)

Can I make this cake ahead of time?
Yes! Bake the layers up to two days in advance, wrap tightly in plastic, and store at room temperature. Assemble and glaze the day of serving for best appearance.

Can I freeze Chocolate Cherry Almond Cake?
Absolutely. Wrap unfrosted layers in plastic and foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before frosting. Ganache-covered cakes can also be frozen—place in an airtight container once set.

Why did my cake sink in the middle?
Common causes include underbaking, opening the oven door too early, too much leavening, or overmixing. Ensure your baking powder/soda is fresh and avoid opening the oven during the first 25 minutes.

Can I use canned cherries?
Not recommended. Canned cherries are overly sweet and watery, which can affect texture and taste. Stick to fresh or properly drained and dried frozen cherries.

Is almond extract necessary?
It enhances the almond theme, but you can omit it or replace with an extra ½ tsp of vanilla if unavailable. Do not substitute bitter almond extract unless labeled safe for consumption.

Can I make this into a sheet cake?
Yes. Use a 9×13 inch pan and bake for 35–40 minutes. Adjust cooling and frosting accordingly.

What can I use instead of buttermilk?
Mix ½ cup milk with 1½ tsp lemon juice or vinegar. Let sit 5 minutes before using.

How do I know when the ganache is ready to pour?
It should coat the back of a spoon but still flow smoothly. If too thick, gently rewarm; if too thin, chill briefly.

Summary

The Chocolate Cherry Almond Cake is a harmonious blend of velvety chocolate, juicy cherries, and toasted almonds—crafted with care and steeped in tradition. Luxurious yet approachable, it’s the ultimate dessert for celebrations or moments that call for pure indulgence.