Dark Cherry Chocolate Cake
A rich and moist chocolate cake infused with cherries and walnuts, offering a delightful combination of sweet, tart, and nutty flavors perfect for celebrations or indulgent afternoons.
Ingredients
Instructions
- Cream together the butter and sugar, then add the egg and beat well.
- Alternately add sour milk and sifted flour mixed with baking soda and salt to the creamed mixture.
- Stir in the melted chocolate, chopped maraschino cherries (including juice), and chopped walnuts.
- Pour the batter into a greased 8-inch square cake pan.
- Bake in a moderate oven at 350°F (175°C) for 55 minutes.
- Frost the cake with your favorite chocolate frosting before serving.
Tips & Substitutions
For a richer flavor, consider using dark chocolate instead of the standard square of chocolate. If you don't have sour milk, you can make a substitute by adding 1 tablespoon of vinegar or lemon juice to regular milk. Chopped pecans can also be used instead of walnuts for a different twist. Make sure to sift the flour to ensure a light and fluffy cake.
Serving Suggestions
This Dark Cherry Chocolate Cake is perfect when paired with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence. It also goes well with a cup of coffee or a glass of milk. Consider serving it alongside a fruit compote or a sweet sauce, such as Jezebel Cranberry Sauce, to enhance the flavors.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week. To reheat, simply warm individual slices in the microwave for about 10-15 seconds, or serve cold for a delightful contrast to the chocolate.
Nutrition & Diet Analysis (per serving)
Each serving of Dark Cherry Chocolate Cake contains roughly 524 calories, with 9g protein, 63g carbohydrates, and 27g fat. It is a good source of protein (18% of the Daily Value) and iron (18% of the Daily Value). Note that it is relatively high in sodium, at 1574mg per serving (68% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh cherries instead of maraschino cherries?
Yes, you can use fresh cherries, but make sure to pit and chop them before adding to the batter. Fresh cherries will provide a more natural flavor, but you may want to increase the sugar slightly as they are less sweet than maraschino cherries.
How can I make this cake gluten-free?
To make this cake gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend contains xanthan gum for proper texture. Also, check that all other ingredients, such as baking soda, are gluten-free.
What type of frosting works best with this cake?
A rich chocolate ganache or buttercream frosting complements this cake beautifully. For a lighter option, a simple whipped cream frosting will also work well. Adding some chopped cherries on top of the frosting can enhance the presentation and flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).