Recipes › Dessert › Italian Chocolate Cherry Cake Recipe

Italian Chocolate Cherry Cake Recipe

Recipe by Pedro M. A. Neves

This elegant Italian chocolate cherry cake combines rich, moist chocolate layers with tart-sweet cherries for a sophisticated dessert. The combination of dark cocoa and fresh or preserved cherries is a classic pairing in Northern Italian pastry traditions. Perfect for special occasions, this cake balances deep chocolate flavor with bright fruit notes.

Ingredients

• 200g (7 oz) dark chocolate, 70% cocoa
• 140g (5 oz) unsalted butter
• 150g (5.3 oz) granulated sugar
• 4 large eggs, room temperature
• 120g (4.2 oz) all-purpose flour
• 30g (1 oz) unsweetened cocoa powder
• 1 tsp baking powder
• 1/4 tsp sea salt
• 1 tsp vanilla extract
• 180g (6.3 oz) fresh or canned tart cherries, pitted and drained
• 2 tbsp cherry liqueur or kirsch (optional)
• Powdered sugar for dusting

Instructions

1. Preheat oven to 180°C (350°F). Grease and line a 23 cm (9 inch) round cake tin with parchment paper.

2. Chop dark chocolate into small pieces. Heat butter and chocolate together in a heatproof bowl set over simmering water, stirring occasionally until completely melted and smooth.

3. Remove from heat and let cool for 3 minutes. Whisk in granulated sugar until well combined, then add eggs one at a time, whisking thoroughly after each addition until the mixture is pale and thick.

4. In a separate bowl, sift together flour, cocoa powder, baking powder, and salt. Gently fold this dry mixture into the chocolate mixture in two additions, folding just until no streaks remain. Stir in vanilla extract.

5. Toss pitted cherries with cherry liqueur if using, then gently fold half the cherries into the batter. Pour batter into prepared tin and scatter remaining cherries evenly across the top, pressing gently so they nestle slightly into the batter.

6. Bake for 33-35 minutes, until a toothpick inserted into the cake (avoiding the cherries) comes out with a few moist crumbs attached. The top should spring back lightly when pressed.

7. Allow cake to cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely for at least 1 hour before serving.

8. Once cooled, dust lightly with powdered sugar just before serving. Slice with a warm, wet knife for clean cuts.

Substitutions

• Replace dark chocolate with milk chocolate (60% cocoa) for a sweeter, less intense flavor
• Substitute fresh cherries with thawed frozen cherries or canned sour cherries in light syrup, well-drained
• Use almond flour or finely ground almonds to replace 30g of all-purpose flour for a nuttier texture and gluten-free adaptation
• Replace cherry liqueur with 2 tbsp fresh lemon juice mixed with 1 tbsp water for brightness without alcohol

Tips

• Bring eggs to room temperature before mixing to ensure a fully emulsified, voluminous batter that will yield a moist, tender crumb
• Do not overmix the batter once flour is added; fold gently and only until streaks disappear to avoid developing gluten, which makes the cake tough
• This cake is best served at room temperature or slightly warm; refrigerate leftovers in an airtight container for up to 3 days

This recipe draws from Italian regional dessert traditions, particularly from Piedmont and Lombardy, where dark chocolate and tart cherries have been paired together for centuries. The technique of folding cherries into chocolate cake batter is reminiscent of classic Italian tortes served at celebrations and special meals throughout Northern Italy.

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