Cakes, Tarts

Dark Chocolate Brandy & Cherry Cake

The rich chocolate sponge, moistened with brandy and cherries, is still one of my favorite of all the chocolate cakes. The dark chocolate cherry cake is a perfect party dessert. The cake can be made in advance and it always looks impressive.

Dark Chocolate Brandy & Cherry Cake

1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)
Serves: 6


  • 1 oz. dried cherries
  • 1/3 cup brandy
  • 7oz. dark chocolate
  • 8 Tbsp. (1 stick) unsalted butter
  • 3/4 cup superfine sugar
  • 3 large free-range eggs, separated
  • 1/2 cup all-purpose flour
  • 1/2 cup ground almonds
  • 1/3 cup whole milk
  • 1/4 tsp salt
  • <b?For the glaze:
  • 1/2 cup confectioners' sugar
  • 2 Tbsp. whole milk
  • red food coloring (optional)



Soak the dried cherries in the brandy overnight.


The following day, preheat the oven to 375F. Lightly grease an 8-inch round cake pan (or another cake pan).


Melt the chocolate in a heatproof bowl over a pan of barely simmering water, make sure the bowl doesn't touch the water, stirring from time to time. When almost melted, remove from the heat and continue stirring to melt any remaining lumps. Set aside to cool.


Place the butter and sugar in a bowl and cream together until light and pale in color. Add the egg yolks one at a time, beating well each time to ensure the mixture is smooth and creamy.


Stir in the cooled melted chocolate, then fold in the flour and ground almonds, the milk, and brandy-soaked cherries. Add the salt.


Whisk the eggs whites in a bowl until stiff, and then gently fold into the chocolate mix.


Pour the mixture into the prepared cake pan, level off the surface, and then place in the oven to bake for 45 minutes. Leave to cool in the pan for 10 minutes before turning the cake onto a wire rack.


Meanwhile, whisk confectioners' sugar and milk in a bowl until glaze is smooth. Brush the warm cake with a glaze and allow to cool completely.


Cut the warm cake into the wedges and top with fresh berries and streaks of the crème fraîche.

Chocolate cake with berries and rose on a black background

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  • Reply
    La Table De Nana
    December 22, 2013 at 9:31 pm

    It is gorgeous for royalty..don't know if you ever go back to previous posts..but I left another comment on your Russian Mushroom cookies..
    LOVE them.

  • Reply
    December 22, 2013 at 10:13 pm

    Thank you dear Monique! I am so happy that you like my mushroom cookies, they are very cute indeed-)

  • Reply
    La Table De Nana
    December 23, 2013 at 12:19 am

    I know..I will always make them:-)
    I may ask you for a wee tip on getting the stems to stand up..I am so grateful you recommended turning the pans half way:-)
    My stems were starting to droop over:-)
    I quickly set them straight again:-)
    Happy you celebrate in Jan..the first Monday..or Wednesday the 25th?

  • Reply
    December 23, 2013 at 12:40 am

    My stems were starting to droop over too, I did the same thing as you, I set them straight again in a oven, when they are warm but not cooked yet. I should've mentioned that in a post, thank you! We celebrate two times-)) In Russia christmas in January.
    Monigue, I woud love to see your mushroom cookies, can you photograph them please?

  • Reply
    La Table De Nana
    December 23, 2013 at 2:27 am

    I have taken photos to post next week..I will try and send to your email now:-)

  • Reply
    La Table De Nana
    December 23, 2013 at 2:35 am

    Hello again:)
    I just tried to send you an email through your contact me form..It says your mailbox is full and cannot receive more..
    Feel free to email me..and I will reply with the post and photos..!

  • Reply
    December 23, 2013 at 2:40 am

    OMG, Thank you so much for letting me know! Now I understand why I don't receive any mail through my blog-((

  • Reply
    Rosa's Yummy Yums
    December 23, 2013 at 7:02 am


    Merry Christmas and Happy New Year, dear!



  • Reply
    December 23, 2013 at 8:17 am

    Cherry on top! I knew that you will create something amazing to top the already tempting Christmas menu. I am in owe!

    Wishing you wonderful Merry Christmas and all the very best for the New Year! – Dominique

  • Reply
    Te de Ternura
    December 23, 2013 at 9:23 am

    Y es tan BONITO!!!
    A disfrutarlo YELENA :)))

  • Reply
    Lydia Schljachovskaja
    December 23, 2013 at 9:26 am

    Выглядит потрясающе!

  • Reply
    Shibi Thomas
    December 23, 2013 at 1:49 pm

    The cake looks rich and spongy Yelena!!

  • Reply
    Kimberly Bright
    December 23, 2013 at 3:26 pm

    This cake looks like a piece of art! So gorgeous. Also, Happy Holidays and I wish you and absolutely wonderful New Years!

  • Reply
    December 23, 2013 at 5:27 pm

    We don't even need dried cherries as it is cherry season here in Tasmania. This cake looks magnificent! I would be proud to serve this cake to anyone. Cheers for another gorgeous share. You are truly an amazing cook 🙂

  • Reply
    Eric Pepple
    December 23, 2013 at 6:06 pm

    That is absolutely stunning and sounds ridiculously delicious. Thanks for sharing and Happy Holidays 🙂

    Happy Blogging!
    Happy Valley Chow

  • Reply
    December 24, 2013 at 10:06 am

    Yelena, it looks, and, no doubt, tastes, just fabulous! Loving your mushroom cookies too! Thanks for stopping by, and I'm wishing you a very happy & delightful holidays!

  • Reply
    January 30, 2015 at 5:13 pm

    Love this recipe! I translated it into my italian blog.. hope you'll like it!

  • Reply
    January 30, 2015 at 9:48 pm

    Audrey, thank you for visiting and great to see my recipe in Italian-))

  • Reply
    March 17, 2019 at 5:27 pm

    I don’t know how but this cake didn’t rise at all, maybe my egg whites werent stiff enough… So hmm I’ll try again to make something but with baking soda

    • Reply
      Yelena Strokin
      March 17, 2019 at 9:24 pm

      Michelle, sorry to hear that. It can be a few reasons for that. Make sure that after you whisk the eggs carefully fold chocolate mix. Also, the melted chocolate should be cool. I baked this cake a couple of times, no problem. one more thing – make sure your ingredients at room temperature.

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