Cherry & dark chocolate cake

This week’s CSA blessed us with cherries, which is my favourite summer fruit. When I was a kid, some of my parents’ friends had a big garden with a cherry tree, and we would always meet and spend an afternoon there picking the cherries in the summer. I liked those cherries so much that I actually managed ate too much of them once. But that hasn’t changed my feeling for them in the slightest! 🙂


Part of my family leaves in Bavaria (in the south of Germany), close to the famous Black Forest (Schwarzwald). The forest is also famous because it 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, in a different way. This is a very simple yoghurt and olive oil cake, with 50-50% flour and almond meal, in which I folded dark chocolate chunks and the cherries. I topped it with a powdered sugar icing made with the cherry juice – which makes for a nice light-pink color.




Ingredients (for the cake)

  • 1/2 (100g) cups light brown sugar
  • 1/2 (60 gram) cups all-purpose flour
  • 1/2 (60 gram) cups almond flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 large eggs, lightly beaten
  • 3/4  cup sour cream or Greek yogurt
  • 2 tablespoons olive oil
  • 2 oz (50 gram) dark chocolate (chopped)
  • 1 cups cherries (de-pitted) + divided, 1/2 cup cherries (de-pitted)

For the cherry icing

  • juice of 3 or 4 of cherries
  • 1 cup (100 grams) powder sugar


Pre-heat the oven at 350° F (180° C).

I a large bowl, beat the egg and sugar until light and fluffy. Add the yoghurt and oil and mix well, until incorporated.

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.

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.

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.

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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