Chocolate cake with sour cherry ganache

Dense and rich chocolate cake with a gorgeously contrasting sour cherry glaze.

  • 1 hr 15 mins cooking
  • Serves 12
  • Print


Chocolate cake
  • 670 grams (1¼lb) pitted morello cherries in syrup
  • 360 grams (11½oz) dark chocolate (70% cocoa), chopped coarsely
  • 250 grams (8oz) butter, chopped
  • 3 eggs
  • 1 cup (220g) firmly packed brown sugar
  • 250 grams (8oz) sour cream
  • 2 cups (240g) almond meal
  • 1 cup (135g) gluten-free self-raising flour
  • ¾ cup (165g) firmly packed brown sugar, extra
Chocolate cherry ganache
  • 1 cup (250ml) pouring cream
  • 200 grams (6½oz) dark chocolate (70% cocoa), chopped finely


Chocolate cake
  • 1
    Preheat oven to 180°C/350°F. Grease a 20cm (8in) round cake pan; line base and side with baking paper. Drain cherries, reserving ½ cup (125ml) juice for cake batter, ¾ cup for the ganache and remaining juice and cherries for syrup.
  • 2
    Place chocolate and butter in a heatproof bowl over a saucepan of simmering water (do not let the bottom of the bowl touch water); stir until melted and smooth.
  • 3
    Beat eggs and sugar with an electric mixer until smooth. Add sour cream, chocolate mixture, almond meal, flour and reserved ½ cup cherry juice. Beat for 30 seconds or until smooth and combined.
  • 4
    Pour batter into cake pan. Bake for 40 minutes, cover cake with foil, cook for a further 30 minutes or until a skewer inserted into the centre comes out with soft sticky crumbs and cake is puffed with a few small cracks. Stand cake, covered, to cool completely in the pan.
  • 5
    Make chocolate cherry ganache.
  • 6
    Combine remaining syrup and cherries in a small saucepan with the extra sugar. Bring to the boil over medium heat, stirring to dissolve sugar. Simmer for 6 minutes or until thickened. Cool.
  • 7
    Spread ganache evenly over top of cooled cake allowing some to drip down the side. Serve with reduced syrup and cherries.
Chocolate cherry ganache
  • 8
    Bring reserved ¾ cup cherry juice and cream almost to the boil in a small saucepan; add chocolate, stir until melted and smooth. Stand until thickened to a coating consistency.


Cake will keep refrigerated for up to 5 days.

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