Super juicy chocolate cherry cake From the sheet. The recipe for the chocolate cherry cake is great Simple and extremely tasty. The Combination of chocolate cake and cherries Is already a real hit, but this delicious cherry cake is still Wonderfully juicy and fluffy. The chocolate cherry cake is particularly tasty and uncomplicated if you Cake Backst, but the amount is also enough for a large springform pan, but then it gets a little higher.
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Super juicy chocolate cherry cake from the sheet metal
The recipe for this chocolate cherry cake has been on the blog for many years and very popular. Baked and published for the first time I have the best chocolate cub 8 years ago. Since then everyone has loved the simple and super delicious recipe.
Years later I baked it again, this time on a slightly smaller sheet instead of in a square springform pan – and the result was even better. Since then, the cake has been one of the most popular cake recipes on the blog. No wonder, because the liquid chocolate and the cherries from the glass simply make it super juicy.
The Chocolate cherry cake Reminds a bit of Brownies – just more relaxed and not quite as compact. The dough is nice and firm, can be easily spread out and the cherries remain evenly distributed. The result: super fluffy, juicy and exactly as a chocolate cake has to taste for me!
You need these ingredients for the chocolate cherry cake
✔️ Chocolate
I like to take dark chocolate with at least 70 % cocoa content. It ensures the strong chocolate taste and makes the cake particularly juicy. You can also use dark chocolate that you hack roughly or buy in drop shape – depending on what you have at home.
✔️ Milk
I still had an almond milk broken down and wanted to use it up. You can just as well take normal cow’s milk or any other plant milk. It is only important that it has room temperature – cream is also good.
✔️ Brown sugar
Brown sugar gives the cake a light caramel aroma and fits well with the dark color. You can also use white sugar – but I like the taste of brown sugar in combination with chocolate.
✔️ Butter (soft)
The butter should be nice and soft so that you can mix it well with the sugar. It is best to leave them a bit at room temperature beforehand. So the dough becomes nice and creamy and fluffy.
✔️ Egg
The eggs ensure the correct bond and structure in the dough. The best thing to do is use it room warm – then be better stir in.
✔️ Flour
A normal household flour is sufficient. I usually use type 405. If you have another flour in your closet, it usually works.
✔️ Cocoa (baked cocoa)
Make sure to take pure unsweetened cocoa. Drink cocoa contains sugar and is not suitable for this recipe. The baked cocoa additionally strengthens the chocolate taste.
✔️ baking powder
This ensures that the cake rises nicely. I like to take wine baking powder because it is of course without phosphates-but normal baking powder also works great, you can use it in the same dosage.
✔️ Shadow morals from the glass
The cherries make the cake particularly juicy. Let them drain well so that the dough does not become too moist. You can simply spread it on the dough and easily press them in – or only in half if not everyone likes cherries in the cake.
So simply you bake the chocolate cherry cake
1️⃣ First melt the chocolate in a water bath and then let them cool down a little.
2️⃣ Stir the soft butter with the sugar and a pinch of salt in a large bowl.
3️⃣ Add the eggs individually and stir them well.
4️⃣ Now the melted chocolate is added – also stir in well.
5️⃣ Mix the flour with the baking powder and the cocoa. Give the mixture together with the milk to the dough and only stir until everything is mixed.
6️⃣ Put your baking sheet (approx. 37 × 33 cm) with baking paper. Paint the dough evenly on it.
7️⃣ Distribute the drained cherries on the dough. You can easily push them in or fold them in – as you like.
8️⃣ Bake the cake at 160 ° C for approx. 35 minutes. In the end, make a chopstick sample: the cake can still be slightly moist inside, but should no longer be raw.
9️⃣ Let the cake cool on the sheet. After that, you can dust it with powdered sugar or cut them into pieces and enjoy pure.
Tips for you-bake the best chocolate cherry cake
✔️ Which baking pan is suitable?
I used a small sheet (37 × 33 cm). It works for a 24 × 24 cm springform pan – then the baking time is slightly extended, because the cake becomes higher.
✔️ Nor the dough left?
If there is still a little dough, you can simply put it in muffin -shaped – that results in delicious little chocolate muffins.
✔️ Attention chocolate fans
If you like it even more chocolate, you can also put chocolate drops in the dough or cover the baked cake with melted chocolate.
✔️ Cherries yes or no?
Not everyone loves fruit in the cake – you can leave part of the sheet without cherries. The cake also tastes great too. Or you use raspberry or pear, for example.
✔️ With fresh cherries or TK?
Depending on the season, you can also use fresh or freely cooled cherries instead of cherries from the glass – don’t have to be drained well!
More simple cherry cake recipes
If you want to discover even more delicious cherry cakes, then be sure to have a look at my other recipes – there is something for every taste:
You can find even more recipes here 👉 All of my cherry cake recipes
Try & evaluate now
If you the Chocolate cup from the sheet metal It tastes as good as meI’m really happy about your ⭐ ⭐ evaluation and a comment under the recipe.
Also like to tell you whether you baked it with or without cherries – or whether it may even have become your new favorite recipe. Have fun baking and enjoying!
- 200 G Chocolate drops
- 200 ML Milk I used almond milk
- 180 G brown sugar
- 125 G soft butter
- 1 prize Salt
- 3 Egg (he)
- 200 G Flour
- 2 Tin cocoa
- 2 TL (Wine stone) baking powder baking powder
- 1 Glass Shadow 350 g drip weight
Slowly melt the chocolate drops in the water bath.
In the meantime, stir the butter with the sugar and a pinch of salt in a mixing bowl. First stir in the eggs, then stir in the liquid chocolate. Mix the flour, baking powder and cocoa and briefly stir in with the almond milk.
Line a baking sheet with baking paper and smooth the dough on top, spread the cherries over it and fold in slightly.
Bake the cake at 160 degrees for about 35 minutes. Test with a wooden stick whether the cake is ready. It is better not to bake too long, otherwise it will become unnecessarily dry.
Let the cake cool down, cut into pieces and if you like, you can dust it with powdered sugar.
- Use high -quality dark chocolate (at least 70 %) tastes particularly intensive.
- The combination of melted chocolate and cherries makes the cake so particularly juicy.
- Almond milk can be replaced 1: 1 with cow’s milk or other herbal alternatives.
- Tin form: approx. 37 × 33 cm or 24 × 24 cm springform pan (adjust baking time if necessary).
- Almost even better the next day!
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