Decadent and rich, but not too sweet, this fudgy Chocolate Cherry Loaf Cake is loaded with dark, sweet cherries and topped with a delicious Chocolate and coffee glaze. This yummy dessert can be made with either fresh or frozen cherries and is a proven crowd pleaser!
Chocolate and cherries naturally make a great flavor combo, but add coffee to the mix and you’ve got something really spectacular! The texture of this Chocolate Cherry Loaf Cake is melt-in-your-mouth moist, tender, and just … delightful.
This cake is made with a cup of brewed coffee which enhances the chocolate flavor, but if you’re not a coffee drinker you can substitute hot water and skip the coffee.
Also, you can use either fresh or frozen cherries in this loaf cake recipe. If using fresh cherries, remove the pits and roughly chop the cherries. If using frozen cherries, DO NOT thaw them first, but still roughly chop them before adding to the batter.
With either fresh or frozen cherries, you’ll want to toss them with a couple teaspoons of flour before adding them to the batter. This will help them float and not sink to the bottom of the loaf pan.
Prepare a loaf pan by lightly coating it with cooking spray. Cut a piece of parchment paper the size of the bottom of the pan and lay it inside the pan. This is recommended for ease in removing the cake from the pan.
Chocolate Cherry Loaf Cake should bake for about an hour, but you may want to start checking it for doneness after 50 to 55 minutes. To test the cake, insert a wooden pick into the center. If it comes out clean with just a few moist crumbs, the cake is done. If the pick is wet, try again in another spot to verify that you didn’t hit a cherry. If it’s still wet, then continue baking for a few more minutes.
The chocolate coffee glaze for chocolate cherry loaf cake is the easiest, fool-proof chocolate glaze I’ve ever made. It is smooth and chocolatey and sets up quickly. It’s perfect for dipping donuts, too!
Let's bake!
Prep time : 15 mins
Cooking time : 1 hour
Serves : 10
Ingredients :
1 cup strong brewed coffee (hot)
1/4 cup unsweetened cocoa powder
1 cup all-purpose flour, plus 2 teaspoons
1 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup vegetable oil
1 egg
1 teaspoon vanilla extract
1 cup Cherries (fresh or frozen), pitted and roughly chopped
1/3 cup chocolate chips
Coffee Chocolate Glaze
1 cup sifted powdered sugar
2 tablespoons unsweetened cocoa powder
2 to 3 tablespoons brewed coffee, cooled
Method :
1. Preheat the oven to 180 degrees Celsius. Spray a loaf pan with cooking spray and line the bottom with parchment paper.
2. In a glass measuring cup or bowl, whisk together the hot coffee and cocoa powder until smooth. Cool slightly, but keep warm.
3. In a large bowl, whisk together 1 cup all-purpose flour, sugar, baking powder, and salt.
4. In a smaller bowl, whisk together the oil, egg, and vanilla.
5. Pour the coffee mixture into the bowl with the dry ingredients and stir until just combined. Add the other wet ingredients and stir.
6. Toss the cherries with 2 teaspoons of flour and gently fold into the cake batter along with the chocolate chips.
7. Pour the batter into the prepared loaf pan and bake for 55 - 60 minutes, or until a wooden pick comes out clean.
8. Cool the cake in the loaf pan on a rack for 15 minutes, then remove the cake from the pan to finish cooling.
Chocolate and Coffee glaze :
1. Combine the powdered sugar and cocoa powder in a small bowl. Add the coffee one tablespoon at a time, stirring until the desired consistency is reached and the mixture is smooth.
2. Pour the glaze over the top of the cooled cake and let it drizzle over the sides. The glaze will set up within a few minutes.
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