Chocolate Cherry Cake… and Another Year Older!

It was my birthday this past week. Jonty and I both took the day off work, as it fell mid-week, and we both believe that nobody should have to work on their birthday! It was a beautiful day, and it was filled with many of my favourite things: we started with an early-morning climbing session at Porteau Cove, and were back in town by 1pm, just in time to trundle down on our bikes for a little mid-afternoon food-truck snack and a celebratory beverage (or two!). The evening was filled with birthday cake, tasty snacks, and Sprinter planning. All in all, a most enjoyable day!

Jonty made my birthday cake the night before, so I was able to snap a few pictures before we demolished it over the following days – a chocolate sponge cake, layered with toasted almonds and a cherry reduction, and topped with whipped cream, chocolate shavings and more toasted almonds. It was fantastic!! | Chocolate cherry cake with toasted | Chocolate cherry cake with toasted almonds | Chocolate cherry cake with toasted almonds

I felt very loved on my birthday, and look forward to all the exciting adventures of the coming year, who knows where we’ll be in a years time!! | Chocolate cherry cake with toasted almonds

Layered Chocolate Cherry Cake
Nutrition Information
  • Serves: 1 - 8" layered cake
  • Serving size: ⅛th cake
  • Calories: 476
  • Fat: 29.4 g
  • Saturated fat: 16.9 g
  • Carbohydrates: 48.3 g
  • Sugar: 27 4 g
  • Sodium: 90 mg
  • Fiber: 1.8 g
  • Protein: 7.8 g
  • Cholesterol: 164.1 mg
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
The recipe Jonty uses is for a basic sponge cake, using the ratio of 1:1:1:1 for eggs, sugar, flour and butter. So if you have a scale, this recipe becomes very easy to make.
  • 4 eggs, room temperature
  • 200 g caster (extra-fine granulated) sugar
  • 200 g all-purpose flour, minus 2 tbsp
  • 200 g butter, melted and cooled slightly
  • 2 tbsp cocoa powder
  • 1 tsp (scant) baking powder
  • 125 mL whipping cream
  • 10 - 15 cherries, pitted and chopped
  • ¼ cup almonds, coarsely chopped and toasted
  • Good-quality dark chocolate (we used Lindt 70% Madagascar Dark Chocolate)
  1. Directions:
  2. Pre-heat the oven to 350°F and line two 8-inch circular baking tins with parchment paper (this recipe also works with one 9-inch square pan).
  3. Place the eggs and sugar in a stand mixer and let them come to room temperature so the sugar desolves. Whisk on high for 6 minutes (less time than this may not give enough leavening to the cake).
  4. Sift together the flour, cocoa and baking powder.
  5. In two rounds, gently fold the flour mixture into to the egg mixture.
  6. In two rounds, add the melted (and cooled) butter and fold gently in.
  7. Divide the batter evenly into the two prepared cake tins and bake at 350°F for 25 to 30 minutes (for one 9-inch square pan, bake for 35 minutes).
  8. Remove the cake from the oven and allow to cool for 5 minutes in the pan, then remove the cake from the pan and cool completely.
  9. While the cake is baking, pit and chop the cherries, place into a small pan with a drop of water and simmer on low until they have reduced and thickened (10-15 minutes). Remove from the heat and set aside.
  10. Chop and toast the almonds (toaster oven works well here!) and whip the cream (additional sugar is not needed here - the cherries and sponge cake are sweet enough!).
  11. To assemble the cake, sandwich the cherries and half the almonds between the two cake layers and spread the whipped cream over the entire cake (top and sides). Use a microplane to shave chocolate onto the top of the cake, and sprinkle with the remaining almonds.
  12. While this cake tastes best the day you make it, it does hold up (covered) in the fridge for up to three days.

Enjoy! | Chocolate cherry cake with toasted almonds