Chocolate cherry cake with chocolate cream

Ingredients

• 150 gvegan dark chocolate
• 125 gvegan butter
• 180 gbrown sugar
• 200 mlalmond milk
• 1 pinchsalt
• 125 gapple purée
• 1 tspcider vinegar
• 250 gplain flour
• 2 tbspcocoa powder
• 2 tspbaking powder
• 1 jarsour cherries
• 1 packetchocolate dessert cream mix
• 200 mlmilk
• 2 tbspchocolate sprinkles

Instructions

1. 1

   Melt the chocolate

   Melt the dark chocolate and vegan butter together in a bowl set over a pan of simmering water. Leave to cool slightly.

2. 2

   Mix the wet ingredients

   Combine the almond milk, salt, apple purée and cider vinegar.

3. 3

   Add the chocolate

   Stir the brown sugar, almond milk mixture and melted chocolate together in a mixing bowl.

4. 4

   Mix in the dry

   Combine the flour, baking powder and cocoa powder, then briefly stir them into the wet mixture.

5. 5

   Add the cherries

   Line a baking tray with baking paper and spread the batter evenly over it. Scatter the cherries on top and press them in lightly.

6. 6

   Bake the cake

   Bake at 160°C fan for about 35–40 minutes. Check the centre with a skewer before taking the cake out.

7. 7

   Cool and finish

   Once the cake has cooled completely, coat it with vegan chocolate or dust it with icing sugar.

8. 8

   Make the cream topping

   For the non-vegan topping, whip one packet of chocolate dessert cream mix with 200 ml milk and spread it over the cake. Finish with a few chocolate sprinkles.

What is chocolate cherry cake?

It is a tray-baked chocolate cake topped with sour cherries, finished either simply or with a creamy topping. Chocolate and cherries are a familiar pairing in German home baking, though this recipe does not specify a particular regional origin.

Here, apple purée helps keep the cake moist, while the cherries add a tart contrast to the sweet, cocoa-rich batter.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1045 calories, 13g protein, 150g carbs, 46g fat.

The flour, sugar and chocolate provide most of the carbohydrates, while the chocolate and vegan butter contribute much of the fat. The cake offers some protein from the flour, chocolate and topping, but the cream mix and milk add more; pair a slice with fresh fruit to balance the plate.

The chocolate base

Melted chocolate: let it cool briefly before combining it with the other ingredients, so it remains fluid but is not piping hot.

Apple purée: it adds moisture to the batter and works alongside the vinegar and baking powder to help the cake rise.

Getting the batter right

Dry ingredients: mix the flour, cocoa and baking powder together first for a more even distribution. Stir them into the wet mixture only briefly, as directed.

Texture: spread the batter into an even layer on the lined tray so it bakes at a consistent rate.

Cherries and baking

Cherries: scatter them over the batter and press them in gently rather than stirring them through. This keeps them distributed across the top of the cake.

Doneness: start checking at about 35 minutes with a skewer in the centre. The recipe gives a 35–40 minute baking window, so allow a little longer if the skewer is not ready.

Choosing a topping

Cream topping: the packet mix whipped with milk is explicitly not vegan. Spread it on only once the cake is completely cool.

Vegan finish: coat the cooled cake with vegan chocolate or dust it with icing sugar instead. These are the alternatives given in the recipe.

Serving the cake

Cut the cooled tray cake into portions with a sharp knife, wiping the blade between cuts if the cream topping is soft. The recipe does not specify a serving accompaniment.

For a less rich plate, serve a slice with fresh fruit; coffee or tea also works well alongside the chocolate and sour cherry flavours.

Recipe notes & tips

• Drain the cherries well so excess liquid does not make the surface soggy.
• Use a baking tray that gives you room to spread the batter into an even layer.
• Stir the flour mixture in only briefly to avoid overworking the batter.
• Check the centre with a skewer at the lower end of the baking time.
• Let the cake cool completely before adding the cream topping.
• Check the chocolate and dessert mix labels if you need to keep the topping vegan.

Variations

• Icing sugar: dust the fully cooled cake for a simple finish.
• Vegan chocolate: use it to coat the cake instead of the cream topping.
• Vegan cream: choose a suitable vegan dessert mix and plant milk for a dairy-free topping.
• Extra cherries: add more well-drained cherries over the batter before baking.
• Plain finish: leave the cake untopped and serve it once cool.

Common mistakes to avoid

• Hot chocolate mixture: it can affect the batter; let it cool slightly before mixing.
• Wet cherries: excess liquid can soften the top; drain them before scattering.
• Overmixing: it can make the crumb less tender; stop once the dry ingredients are incorporated.
• Uneven batter: thin and thick areas bake differently; smooth it across the tray.
• Topping a warm cake: the cream can soften or slide; wait until the cake is completely cool.
• Skipping the skewer check: baking times vary; test the centre before removing the cake.

How to store

Store the cake covered in the fridge, especially if topped with the milk-based cream, and eat within 3 days. Bring a portion to room temperature before serving, or warm an untopped slice briefly; avoid heating the cream-topped cake.

Frequently asked questions