Nigella Chocolate Cherry Cake Recipe [GUIDE]

Let me take you on a sweet, indulgent journey into one of Nigella Lawson’s most loved recipes: the Chocolate Cherry Cake. When I first heard about it, I was intrigued by the combination of two rich and decadent flavors-chocolate and cherries. But what really stood out was the simplicity of the recipe, which, in classic Nigella fashion, takes something that sounds a bit fancy and makes it completely approachable for anyone to try.

The cake itself is a moist, almost fudgy creation, with a deep, intense chocolate flavor that pairs so beautifully with the tang of ripe cherries. It’s not one of those overly sweet cakes; instead, it feels sophisticated in a way that lets the ingredients speak for themselves. The cherries sink into the batter as it bakes, leaving behind pockets of juicy, almost jammy sweetness while the cake around them stays rich and velvety.

It’s the kind of cake that makes you feel like you’ve walked into a café in Paris or a cozy British kitchen when you take your first bite. And the best part? It’s incredibly easy to make, even if you don’t have much baking experience. Nigella has this gift for creating recipes that are accessible yet feel luxurious and this cake is a perfect example.

Nigella Chocolate Cherry Cake Recipe

Ingredients Needed

Now, let’s dive into what you’ll need. It’s a pretty straightforward list but the quality of ingredients will definitely make a difference. Here’s what you’ll need:

• Good quality dark chocolate (70% cocoa is ideal): You want a rich, slightly bitter chocolate here. It balances out the sweetness of the cherries and gives the cake its deep, cocoa flavor. Trust me, don’t skimp on this one.
• Butter: This cake is all about richness, so using unsalted butter gives it a smooth, creamy base.
• Caster sugar: This finer sugar dissolves easily and ensures a lovely texture. It’s important to get a light, even sweetness throughout the cake.
• Self-raising flour: This is what helps the cake rise just enough without becoming too dense. If you don’t have self-raising flour, you can always use plain flour with a little baking powder mixed in.
• Eggs: These bind everything together and add a bit of structure. Room temperature eggs are always best for a smooth batter.
• Ground almonds: A little nutty depth here adds to the richness of the cake and complements the chocolate so beautifully.
• Fresh or jarred cherries: You can use fresh cherries when they’re in season or jarred ones if that’s what’s available. Just make sure they’re well-drained if they’re in syrup.
• Vanilla extract: Adds a little extra layer of flavor that rounds everything out.
• A pinch of salt: This helps to enhance all the other flavors and balance out the sweetness.

A lot of the ingredients are pantry staples but I can’t stress enough how the chocolate and cherries are key players in the taste of this cake. Make sure they’re good quality. You can even use chocolate with a higher percentage of cocoa if you like your cake extra rich.

Equipment Needed

Let’s talk about the gear you’ll need. Don’t worry; you won’t need any fancy gadgets to pull this off. It’s all about having the basics.

• A 23cm (9-inch) round cake tin: This is the perfect size to let the cake bake evenly and give you that satisfying depth without it being too high. You’ll want to line the tin with parchment paper to make sure the cake comes out easily.
• Mixing bowls: A couple of medium or large bowls for melting the chocolate, mixing the dry ingredients and combining the wet ingredients.
• Electric whisk or hand mixer: You could use a wooden spoon and some elbow grease but having an electric whisk makes the whole process a lot smoother. It gets that light and airy texture.
• Saucepan: For melting the chocolate and butter together, you’ll need a small saucepan, unless you’re using the microwave method.
• Spatula or spoon: To fold everything together gently once the chocolate mixture is ready.

That’s all, honestly. No need for anything too complicated here.

Instructions To Make Nigella Lawson’s Chocolate Cherry Cake

Here’s where the magic happens. Making this cake is so easy; it feels like you’re barely doing anything at all and yet the result is so rewarding.

1. Preheat the oven to 180°C (350°F). Don’t forget to line your cake tin with parchment paper. It’s a lifesaver.
2. Melt the chocolate and butter together. You can either do this in a bowl over simmering water (a bain-marie) or in short bursts in the microwave. Just make sure it’s smooth and silky once it’s melted. Let it cool slightly before using.
3. Whisk together the sugar, eggs and vanilla in a large bowl until it’s light and fluffy. This will only take a few minutes, especially if you’re using an electric mixer.
4. Fold in the ground almonds, flour and a pinch of salt. I like to sift the dry ingredients to make sure everything’s evenly mixed.
5. Combine the melted chocolate mixture with the egg and sugar mixture. Stir gently until it’s all incorporated. You’ll have a lovely, glossy batter at this point.
6. Add the cherries. Gently fold in your fresh or jarred cherries. If you’re using fresh ones, you can even halve them for a more spread-out cherry flavor.
7. Pour the batter into your prepared tin and level it out. This cake doesn’t rise like a typical sponge, so don’t worry about it overflowing. It will be dense and delicious.
8. Bake for about 30-35 minutes. The cake should be set around the edges and slightly risen in the middle. A toothpick inserted should come out with just a few crumbs stuck to it-nothing wet.
9. Cool in the tin for about 10 minutes before transferring it to a wire rack to cool completely. Don’t be tempted to cut into it straight away. it’s best after a bit of time.

What I Learnt

When I first tried this cake, I couldn’t believe how simple the recipe was. I think I was expecting something a little more complicated, maybe with layers of frosting or intricate steps. But what I learned is that sometimes, the simplest cakes are the ones that win hearts. The way the cherries sink into the batter and create little pockets of jamminess… it’s just heavenly.

I also learned that patience is key with this cake. It’s not a ’quick bake’ like a sponge cake that you whip up in 15 minutes. It takes time to get that rich, moist texture but once you slice into it, it’s totally worth it. The smell that fills the kitchen while it’s baking? Pure bliss. And the texture? Almost like a brownie but with the fruitiness of cherries. It’s one of those cakes you’ll want to eat with a cup of tea but you’ll probably find yourself sneaking bites late at night when no one’s looking.

FAQs

Can I Use Frozen Cherries Instead Of Fresh Ones For Nigella’s Chocolate Cherry Cake?

Absolutely! Frozen cherries work just fine in this recipe. Just make sure to thaw and drain them before adding to the batter to avoid excess moisture. I’ve tried it myself, and it’s delicious, with the cherries still holding their shape and adding that burst of flavor!

What Can I Substitute For The Sour Cream In Nigella’s Chocolate Cherry Cake If I Don’t Have Any?

If you’re out of sour cream, you can use plain yogurt or even crème fraîche as a substitute. Both will give that creamy texture and slight tang that the sour cream provides. I once swapped sour cream for Greek yogurt, and it still came out super moist and rich!

How Do I Store Leftover Chocolate Cherry Cake To Keep It Fresh?

To keep the cake fresh, wrap it tightly in plastic wrap or store it in an airtight container at room temperature. It’ll stay moist for a couple of days, but if you need to keep it longer, pop it in the fridge. I usually reheat a slice in the microwave for a few seconds, and it’s like it’s just out of the oven!