Decadent Cherry Chocolate Loaf Cake: A Rich, Moist, and Irresistible Homemade Dessert

There’s something truly magical about the combination of cherries and chocolate, a pairing that evokes a sense of indulgent comfort and gourmet delight. This particular Cherry Chocolate Loaf Cake recipe, meticulously adapted from a larger bundt cake original, perfectly captures that essence in a convenient, easy-to-slice loaf. From the moment it emerged from the oven, filling the kitchen with its intoxicating aroma, we knew we had a winner. While the star ingredient, cherry extract, can sometimes be a little elusive on grocery store shelves, requiring a special order, the unique depth of flavor it imparts makes the effort absolutely worthwhile for any true cherry-chocolate aficionado.

The Allure of Cherry and Chocolate: A Classic Flavor Pairing

This moist chocolate cake, even without a lavish icing, stands out with its intensely rich chocolate flavor, beautifully intertwined with the distinct notes of cherry. The secret to its unique taste lies in the careful balance of ingredients, creating a profile remarkably similar to a classic Black Forest cake. The cherry extract is the key component here, transforming a simple chocolate loaf into something truly special. It infuses every bite with that signature fruity sweetness and a hint of tartness that dances perfectly with the deep cocoa. If you’ve ever purchased cherry extract for another recipe and are looking for an exciting way to use it, this loaf cake is an exceptional choice.

For those who might not have cherry extract on hand or prefer an alternative, fear not! You could certainly experiment with almond extract. Given the presence of chopped cherries within the cake, almond extract would complement them beautifully, offering a slightly different but equally delightful flavor profile. The original recipe suggests Maraschino cherries, known for their vibrant color and sweetness. However, if you prefer a more sophisticated, slightly tart flavor, jars of Morello cherries are increasingly easy to find in most grocery stores and would make a fantastic substitute, adding another layer of complexity to your homemade loaf cake.

While this recipe is designed for a loaf pan, its versatility is evident. We’ve often contemplated transforming this delectable batter into muffins or cupcakes for individual servings, or even scaling it back up to its bundt cake roots. The dense, flavorful nature of the cake ensures it would perform wonderfully in various forms, making it a truly adaptable dessert for any occasion.

Crafting the Perfect Cherry Chocolate Loaf Cake: Tips and Tricks

Achieving the perfect texture and flavor in your chocolate cherry cake comes down to a few essential techniques and ingredient considerations. This recipe is designed to be straightforward, yet a few pointers will ensure your cake is nothing short of perfection.

Ingredient Spotlight & Substitutions

• Cherry Extract: As mentioned, this is the star. If you’re having trouble sourcing it, specialty baking stores or online retailers are your best bet. If you absolutely cannot find it, almond extract is a good substitute that pairs well with cherries. For a more intense cherry flavor without the extract, you could also soak dried cherries in a bit of kirsch or cherry liqueur before adding them to the batter, or use a reduction of cherry juice concentrate.
• Cherries: Whether you opt for classic Maraschino or the more nuanced Morello, ensure your cherries are thoroughly drained and patted dry. Excess moisture can alter the cake’s texture and prevent even baking. Halving them ensures they are evenly distributed throughout the loaf.
• Unsweetened Cocoa Powder: This recipe calls for natural unsweetened cocoa powder, which contributes to the cake’s rich, deep chocolate flavor. Natural cocoa is slightly acidic and reacts with baking soda to help the cake rise. If you only have Dutch-processed cocoa, which is less acidic, you might need to adjust the amount of baking soda or add a touch of cream of tartar to ensure proper leavening, although for this specific recipe, sticking to natural cocoa is recommended for the intended flavor and texture.
• Strong Black Coffee: Don’t skip this! Coffee doesn’t make the cake taste like coffee; instead, it remarkably enhances and deepens the chocolate flavor, making it richer and more pronounced. If you prefer not to use coffee, water works as a neutral liquid, but you’ll miss out on that subtle chocolate boost.
• Butter and Brown Sugar: Using softened unsalted butter and very firmly packed light brown sugar is crucial. The creaming method with these ingredients creates air pockets, contributing to the cake’s light yet moist crumb. Brown sugar also adds a lovely molasses note that complements the chocolate and cherry.
• All-Purpose Flour: The note about weighing your flour is paramount. A cup of flour can vary significantly in weight depending on how it’s scooped. Weighing ensures accuracy and prevents a dense, dry cake from too much flour or a crumbly one from too little. If you don’t have a scale, sifting the flour before measuring is the next best thing to ensure it’s aerated and not compacted.

Baking Success Fundamentals

• Room Temperature Ingredients: Ensure your butter and eggs are at room temperature. This allows them to emulsify properly, creating a smoother, more uniform batter that traps air efficiently, resulting in a lighter and more tender cake.
• Proper Pan Preparation: Greasing and flouring your loaf pan thoroughly prevents sticking and ensures your beautiful loaf cake can be easily removed. For an 8×4 inch loaf pan, this recipe yields a perfectly proportioned cake. If using a larger pan, expect a shorter loaf, and be aware that baking times might need slight adjustment.
• Mixing Method: Follow the instructions carefully. Creaming the butter and sugar until light and creamy is essential for texture. Adding eggs one at a time and beating briefly after each incorporates them fully without overmixing. When adding the dry ingredients and then the cherries and chocolate chips, mix only until just combined to avoid developing too much gluten, which can lead to a tough cake.
• The Toothpick Test: A classic and reliable indicator of doneness. Insert a toothpick into the center of the cake; if it comes out with moist crumbs attached, it’s perfect. If it’s wet batter, continue baking. If it’s completely clean, it might be slightly overbaked, but still delicious!
• Cooling Process: Allowing the cake to cool in the pan for about 15 minutes before transferring it to a wire rack is crucial. This helps the cake set and prevents it from breaking when unmolded. Cooling completely on a rack prevents condensation and keeps the bottom from getting soggy.

This cherry chocolate loaf cake is more than just a recipe; it’s an experience in flavor and texture. It’s the kind of cake that makes any day feel a little more special, whether enjoyed with a morning coffee or as an after-dinner treat.

Recipe

Cherry Chocolate Loaf Cake

Anna

This Cherry Chocolate Loaf Cake is a delightful adaptation of a full-size Bundt cake, offering a perfectly moist and rich dessert experience.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Dessert

Cuisine American

Servings 8 slices

Ingredients

 

• 4 oz unsalted butter, softened (114 grams), crucial for a tender crumb
• ¾ cup very firmly packed light brown sugar (150 grams), adds moisture and a subtle caramel note
• 2 large eggs room temperature, for better emulsification
• 1 ½ teaspoon cherry extract (the key to that Black Forest flavor!)
• 1 cup all-purpose flour (130 grams), weigh for best results
• 6 tablespoons unsweetened cocoa powder, natural (30 grams), enhances chocolate depth
• ½ teaspoon plus a pinch of baking soda
• ¼ teaspoon plus a pinch of salt
• ½ cup strong black coffee or water, coffee intensifies chocolate flavor
• 1 cup halved Maraschino cherries (Morello should work too) patted dry to prevent a soggy cake
• 1 cup semi-sweet or extra dark chocolate chips (or chopped chocolate bar)

Instructions

 

• Preheat your oven to 350 degrees F (175°C). Carefully grease and flour an 8 x 4 inch loaf pan. This size pan is ideal for the recipe’s yield and cake height. If you use a larger pan, note that your cake will be shorter and may require slight adjustments to baking time.
• In a medium-sized bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until well combined. Set this mixture aside.
• In a large mixing bowl, using an electric mixer on medium speed, beat the softened unsalted butter and firmly packed light brown sugar for approximately two minutes, or until the mixture becomes light, fluffy, and creamy. Gradually add the large eggs, one at a time, beating for 30 seconds after each addition to ensure full incorporation. Finally, beat in the cherry extract until just combined. Reduce mixer speed to the lowest setting or mix by hand, then gradually stir in the reserved flour mixture until just incorporated. Fold in the patted-dry halved cherries and chocolate chips until evenly distributed throughout the batter.
• Pour the prepared batter evenly into your greased and floured loaf pan. Bake for 40 to 45 minutes. The cake is done when a toothpick inserted into the center comes out with moist crumbs clinging to it, not wet batter. Avoid overbaking to maintain moisture. Let the cake cool in the pan for about 15 minutes before carefully inverting it onto a wire rack to cool completely.
• Once completely cool, slice and serve this delicious cherry chocolate loaf cake. A light dusting of powdered sugar makes for an elegant and simple presentation.

Notes

For consistent results, always make sure to weigh your flour using a kitchen scale. If you do not have a scale, sift your all-purpose flour before measuring it with cups to ensure you’re using the correct amount and prevent a dense cake.

Serving Suggestions & Storage

This moist cherry chocolate loaf cake is delightful on its own, but a little extra touch can elevate it even further. A simple dusting of powdered sugar (as suggested in the recipe) adds a lovely finish. For a more decadent treat, consider drizzling it with a chocolate ganache, a simple glaze made from powdered sugar and cherry juice (from the Maraschino jar!), or even a dollop of whipped cream and a fresh cherry. It pairs wonderfully with a cup of coffee, tea, or a scoop of vanilla bean ice cream.

To store your homemade loaf cake, allow it to cool completely. Then, wrap it tightly in plastic wrap or aluminum foil. It will stay fresh at room temperature for up to 3-4 days. For longer storage, slice the cake and freeze individual portions, wrapped well, for up to 1-2 months. Thaw at room temperature or gently warm in the microwave for a quick treat.

Keyword Cherry Extract, Chocolate Loaf Cake, Black Forest Cake, Homemade Cake

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