Chocolate Cherry Cake Slices

This chocolate cherry cake is a simple, sliceable dessert with a soft cocoa crumb and bursts of cherry flavor in every bite. It bakes neatly in a loaf pan, cools cleanly for easy slicing, and finishes with fresh cherries on top for an inviting, home-baked look. Serve it for an afternoon treat, a casual dinner dessert, or a make-ahead sweet that keeps well for a few days.

Recipe at a glance

• Yield: 10 slices
• Prep time: 20 minutes
• Bake time: 50 to 60 minutes
• Cooling time: 45 minutes
• Total time: About 2 hours 5 minutes

Ingredients

• 1 3/4 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1 cup granulated sugar
• 1/2 cup packed light brown sugar
• 2 large eggs, room temperature
• 1 cup plain Greek yogurt or sour cream
• 1/2 cup neutral oil, such as canola or vegetable
• 2 teaspoons vanilla extract
• 1/2 cup hot strong coffee or hot water
• 3/4 cup cherry preserves
• 1 cup pitted cherries, chopped if large
• 1 tablespoon all-purpose flour, for tossing the cherries
• Butter or nonstick spray, for the pan

Optional glaze:

• 1 cup powdered sugar
• 2 to 3 tablespoons milk or cream
• 1/2 teaspoon vanilla extract

For serving: Fresh cherries, lightly patted dry

Instructions

1. Heat the oven to 350°F. Grease a 9-by-5-inch loaf pan and line it with a parchment sling for easy lifting.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, granulated sugar, and brown sugar.
3. In a separate large bowl, whisk the eggs, yogurt or sour cream, oil, and vanilla until smooth.
4. Add the dry ingredients to the wet ingredients and stir just until combined. The batter will be thick.
5. Stir in the hot coffee or hot water. The batter will loosen and look glossy.
6. Toss the cherries with 1 tablespoon flour, then fold them into the batter along with the cherry preserves. Do not overmix; a few streaks of preserves are fine.
7. Scrape the batter into the prepared pan and smooth the top.
8. Bake for 50 to 60 minutes, or until the top looks set and a toothpick inserted in the center comes out with a few moist crumbs, not wet batter. If the top browns too quickly, tent it loosely with foil for the last 10 to 15 minutes.
9. Cool the cake in the pan for 15 minutes, then lift it out and cool completely on a rack before slicing. The crumb firms as it cools, which helps the slices hold together.
10. If using the glaze, whisk the powdered sugar, milk or cream, and vanilla until smooth. Drizzle over the cooled cake and let it set for 10 minutes.
11. Top with fresh cherries just before serving, then slice with a serrated knife for the neatest edges.

Texture and doneness cues

The finished cake should feel springy in the center, with edges that pull slightly from the pan. A few moist crumbs on the tester are ideal. If the middle still jiggles or the tester comes out coated in batter, bake for 5 more minutes and check again. Because the cake contains fruit, a fully cooled rest is important for tidy slices.

Serving ideas

Serve each slice plain, with a light drizzle of glaze, or with softly whipped cream. For a little extra contrast, add a spoonful of cherry preserves on the plate or tuck a few halved cherries alongside each slice. This cake also works nicely with vanilla ice cream for a simple dinner-party dessert.

Storage notes

Store the cake covered at room temperature for up to 2 days, or refrigerate for up to 5 days if your kitchen is warm or if you want a firmer slice. For the best texture, let refrigerated slices sit at room temperature for 15 to 20 minutes before serving. You can also freeze individual slices, wrapped well, for up to 2 months. Thaw overnight in the refrigerator or at room temperature for a few hours.

Easy swaps

If you do not have Greek yogurt, sour cream keeps the cake just as tender. Frozen cherries can stand in for fresh ones; use them straight from frozen and toss them with flour before folding them in. If you prefer a more dessert-like finish, skip the glaze and dust the cooled cake with a little powdered sugar instead.

Sources

• King Arthur Chocolate Loaf Cake