Overhead view of Simple Cherry Chocolate Cake on a glass pedestal with silver cake server plus slice of cake on a plate.
5 from 7 votes

Simple Cherry Chocolate Cake

Simple Cherry Chocolate Cake has a delicious crusty almond topping underneath which lies a moist chocolate sponge spiked with fresh cherries!
Course Snack, teatime
Cuisine British
Keyword cake, cherries, Chocolate
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Author Camilla


  • 25 g flaked or ground almonds
  • 170 g softened butter or buttery spread
  • 85 g soft brown sugar
  • 155 g plain flour
  • 2 tsp baking powder
  • 15 g cocoa powder
  • 2 large eggs lightly beaten
  • 200 - 220 g cherries pitted & halved
  • icing sugar for dusting


  1. Preheat oven to 190°C.
  2. Grease and flour a 20cm spring form baking tin.
  3. Sprinkle on the flaked almonds.
  4. Cream together the butter/spread and soft brown sugar until pale and fluffy. (Use an electric whisk or stand mixer).
  5. Beat in the egg a little at a time until fully incorporated.
  6. Sieve the flour, baking powder and cocoa powder together in a bowl.
  7. Gradually fold in the flour mixture, a spoonful at a time with a large metal spoon (moving in a figure of 8) until fully mixed in.
  8. Then fold in the cherry halves.
  9. Spoon the mixture into the cake tin and place on the middle shelf of oven.
  10. Bake for 30 - 35 minutes until an inserted skewer comes out clean or cake springs back to the touch.
  11. Turn cake out onto a wire rack to cool.
  12. Once cool dust with icing sugar.
  13. Serves 8 – 10 and keeps for 3 days.

Recipe Notes

Feel free to up the chocolate content with a chopped 100g bar of dark chocolate, just fold in along with the cherries.