Boiled Chocolate Cherry Cake
Indulge in the decadent simplicity of Boiled Chocolate Cherry Cake, a moist and richly flavored dessert that's surprisingly easy to make. This unique recipe starts with a luscious chocolate base made by gently boiling butter, sugar, cocoa powder, and milk to create an irresistibly smooth mixture. Packed with juicy chopped cherries, this cake offers bursts of fruity sweetness in every bite, perfectly complementing the deep chocolate flavor. With no need for an electric mixer, this fuss-free cake comes together quickly before baking to perfection with a tender crumb. Ideal for any occasion, this chocolate cherry cake can be served as is, lightly dusted with powdered sugar, or topped with a drizzle of melted chocolate for a truly indulgent treat. Whether you're entertaining guests or treating yourself, this easy-to-make chocolate cherry dessert is sure to impress.
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Recipe Information
Ingredients
- 150 grams unsalted butter
- 200 grams caster sugar
- 100 grams brown sugar
- 50 grams cocoa powder
- 250 milliliters milk
- 150 grams chopped pitted cherries (fresh or canned, drained)
- 200 grams plain flour
- 1.5 teaspoons baking powder
- 1 teaspoon bicarbonate of soda (baking soda)
- 1 teaspoon vanilla extract
- 2 large eggs
Instructions
In a medium saucepan, combine the unsalted butter, caster sugar, brown sugar, cocoa powder, and milk. Place the saucepan over medium heat and stir until the butter has melted and the mixture is smooth. Bring it to a gentle boil and let it simmer for 2 minutes, then remove from heat and allow to cool for 10-15 minutes.
Preheat the oven to 160°C (320°F). Grease and line a 20cm (8-inch) round cake tin with baking paper.
Once the boiled mixture has cooled, stir in the chopped cherries and vanilla extract.
In a large mixing bowl, sift together the plain flour, baking powder, and bicarbonate of soda. Make a well in the center of the dry ingredients.
Pour the cooled chocolate mixture into the well of the dry ingredients and gently fold with a spatula until just combined.
In a separate bowl, lightly beat the eggs, then fold them into the batter until fully incorporated. Be careful not to overmix.
Pour the batter into the prepared cake tin and smooth the top with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a skewer inserted into the center of the cake comes out clean.
Remove the cake from the oven and allow it to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
Optional: Dust the top with powdered sugar or drizzle with melted chocolate before serving.
Nutrition Facts
Calories |
435 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.7 g | 24% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 91 mg | 30% | |
| Sodium | 296 mg | 13% | |
| Total Carbohydrate | 65.0 g | 24% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 41.8 g | ||
| Protein | 6.7 g | 13% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 75 mg | 6% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 261 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
