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Chocolate Cherry Loaf Cake Recipe

Chocolate cherry cake recipe with step-by-step pictures. Chocolate and cherry is a fantastic combination in Food. This cake is a moist chocolate cake filled with juicy tart cherries which is perfect for this festive season.
5 from 1 vote
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Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 8 servings
Calories: 455kcal

Ingredients

  • 1 cup All Purpose Flour (120 grams)
  • 1 cup Fine Sugar (200 grams)
  • 1 tsp Baking powder
  • ¼ tsp Salt
  • 1 cup Hot Water (240 ml)
  • cup Cocoa Powder (20 grams)
  • ½ cup Oil (120 ml)
  • 2 Eggs
  • 1 tsp Vanilla Extract
  • ¼ cup Glaced Cherries

For Glaze

  • 1 cup Dark Chocolate Chips
  • 2 tbsp Oil
  • Glaced Cherries for Garnishing

Instructions

  • Preheat oven to 180 degree C. Line a standard loaf pan with parchment paper and set aside.
  • Meanwhile mix the dry ingredients. Take flour, sugar, baking powder, salt in a bowl and mix well. Set aside.
  • Take hot water in a measuring jug or a bowl. Add in cocoa powder and mix it really well. Set aside so the water cools a little. Now the cocoa water must have cooled a bit. Add in oil, vanilla extract, eggs and mix well so it is combined. This is your wet ingredients.
  • Pour the wet ingredients into the dry and use a spatula to fold it gently. The batter is made. The batter will be slightly runny. It is meant to be like that. So don’t be alarmed to add more flour.
  • Now pour the batter into the loaf pan and sprinkle glazed cherries over the cake.
  • Pop the loaf pan into the preheated oven and bake for 45 mins to 1 hour. It may take more or less depending on your oven efficiency.
  • Remove the cake from oven and let it cool completely. Now run knife around the edges of the cake. un mould the cake from loaf pan and place it on a serving platter.
  • Take chocolate and oil in a sauce pan. Heat it gently so it melts. Pour this glaze over the cooled cake. Spread evenly.
  • Slice and serve.

Video

Notes

  • If you want to use wheat flour in this recipe you could add ½ cup of whole wheat flour and ½ cup all-purpose flour instead of one whole cup of all-purpose flour.
  • Adding cocoa powder to hot water blooms the cocoa powder and gives the intense chocolate flavour.
  • If you want to use fresh cherries in this recipe. This is how you use it. Wash, dry cherries. Use a cherry pitter to remove the seeds from the cherry. Halve it and set aside. Now take the cherries in a bowl, add in 1 tbsp of all purpose flour over the cherries and toss to coat. Add this cherries to the batter and gently fold. Now bake as usual. If you are using fresh cherries the cake may take an extra 10 mins to bake. So keep an eye on it.
  • I used refined sunflower oil in this cake. You can use canola oil, vegetable oil or melted butter.
  • It is best to use castor sugar or superfine sugar in this recipe.
  • The frosting on the cake is optional you can skip it.

Nutrition

Serving: 1servings | Calories: 455kcal | Carbohydrates: 52g | Protein: 6g | Fat: 26g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 41mg | Sodium: 167mg | Potassium: 230mg | Fiber: 3g | Sugar: 33g | Vitamin A: 62IU | Vitamin C: 0.1mg | Calcium: 111mg | Iron: 2mg
Tried this recipe?Mention @yummytummyaarthi or tag #yummytummyaarthi!
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