Chocolate Cherry Cake Recipe


Difficulty LevelEasyHealth IndexAverage
Main IngredientInterest Group


 Candied cherry halves100 Gram (1/2 Cup)
 Butter200 Gram, softened (3/4 Cup Plus 2 Tablespoons)
 Sugar250 Gram (1 1/4 Cups)
 Salt1 Pinch
 Lemon1 , peel grated
 Ground cinnamon1⁄2 Teaspoon
 Semisweet chocolate7 Ounce, grated (200 Gram)
 Ground hazelnuts100 Gram (1 Cup)
 Ground almonds100 Gram (1 Cup)
 All purpose flour150 Gram, sifted (1 Cup)
 Baking powder1 Teaspoon
 Powdered sugar20 Gram (3 Tablespoons)
 Chocolate powder20 Gram (3 Tablespoons)

Nutrition Facts

Serving size: Complete recipe

Calories 5596 Calories from Fat 2838

% Daily Value*

Total Fat 327 g502.8%

Saturated Fat 152.5 g762.3%

Trans Fat 0 g

Cholesterol 1698.9 mg

Sodium 1241.2 mg51.7%

Total Carbohydrates 637 g212.3%

Dietary Fiber 31.9 g127.4%

Sugars 456.9 g

Protein 86 g171.9%

Vitamin A 130.1% Vitamin C 85.2%

Calcium 86.5% Iron 138%

*Based on a 2000 Calorie diet


Grease a 9-inch (23-cm) springform cake pan; sprinkle with fine breadcrumbs.
Preheat oven to 350°F (175°C).
To make cake, wash cherries and pat dry.
Cream butter and sugar in a large bowl until light and fluffy.
Add eggs, salt, lemon peel, cinnamon, chocolate, hazelnuts and almonds; stir well.
Fold in cherries with flour and baking powder.
Turn batter into prepared pan; smooth the surface.
Bake 1 to 1-1/2 hours or until a wooden pick inserted in center comes out clean.
Turn out cake onto a rack to cool.
To decorate, cut center from a paper doily; place it over center of cooled cake and sift powdered sugar over uncovered area.
Remove center piece of doily from cake; place rest of doily over cake and sift all over with chocolate powder.