I’ve always had a soft spot for recipes that bring together the magic of two worlds-something indulgent, like chocolate, with something fresh and a little tart, like cherries. It’s that beautiful tension between sweetness and tang that gives a dessert both depth and balance. And if there’s anyone who knows how to pull that off with ease and elegance, it’s Nigella Lawson.
Her Chocolate Cherry Cake is one of those recipes that stays in your mind long after the first bite. I remember the first time I tried it-there was something so comforting about the combination of the rich, fudgy chocolate with the burst of fresh cherries. It’s the kind of cake that feels like a treat for special occasions, but isn’t so fussy that you can’t make it just because you’re craving something comforting.
So, let me walk you through the experience of baking this cake. I’ll tell you all the little details that make this cake extra special, from the ingredients to the technique, and why I think Nigella’s approach to baking is just as comforting as her cakes.
Nigella Lawson’s Chocolate Cherry Cake Recipe
Nigella’s Chocolate Cherry Cake is a triumph of simple ingredients and perfect execution. It’s not overly complicated-no intricate layers or decorations-but that’s what makes it so appealing. There’s something wonderfully unfussy about the way she cooks and bakes. With this cake, the focus is on the flavors and the process of making something truly satisfying without unnecessary drama.
The recipe combines the luxurious richness of dark chocolate with the brightness of fresh cherries. When I first made it, I thought it was going to be one of those cakes you only make for a fancy gathering, but it’s actually quite easy to pull together for a quiet weekend afternoon. I’ll admit, I felt pretty sophisticated when I pulled it out of the oven. It just looked like something out of a high-end patisserie. But in truth, it was far less intimidating than I thought it would be.
Ingredient List
Here’s the rundown of what you’ll need:
- Dark chocolate (70% cocoa) – This is the heart of the cake, giving it that deep, rich flavor. I’ve found that using good-quality chocolate makes all the difference. Don’t skimp here; the chocolate flavor should shine through.
- Butter – Nigella calls for unsalted butter, and I’ve always gone with that. It adds a richness that balances the slightly bitter chocolate and helps the cake stay wonderfully moist.
- Sugar – I used caster sugar for its fine texture, which dissolves nicely into the batter. It adds just enough sweetness to complement the chocolate and cherries.
- Eggs – These help to bind the ingredients and give the cake structure. Plus, the eggs help the cake rise just a little bit, without being too airy.
- Self-raising flour – This is where Nigella’s genius really shines. Instead of using a mix of regular flour and baking powder, self-raising flour takes care of the leavening all on its own. It’s one less thing to think about!
- Cocoa powder – This deepens the chocolate flavor even further. I’ve used both Dutch-processed cocoa and natural cocoa, and I tend to lean toward the Dutch-processed because of its smoother, milder taste.
- Fresh cherries – Of course, these are the star of the show. They need to be pitted, but other than that, you can use fresh or frozen. The cherries lend this surprising burst of juiciness, which contrasts beautifully with the rich, fudgy cake.
- Vanilla extract – A splash of vanilla rounds out the flavor profile. It’s that whisper of something comforting that brings everything together.
- Water – A small amount, just to help bring the batter together and give it that perfect consistency.
How To Make Nigella Lawson’s Chocolate Cherry Cake?
Step 1: Melt The Chocolate And Butter
This is the first step in any chocolate cake, and honestly, it’s the part that always feels the most magical. Watching the butter and chocolate melt together is like witnessing alchemy in action. I usually do this in a heatproof bowl set over a pot of simmering water-classic double-boiler method. Once it’s all smooth and glossy, take it off the heat and let it cool a little before moving on to the next steps.
Step 2: Prepare The Dry Ingredients
In a separate bowl, mix together the self-raising flour, cocoa powder, and a pinch of salt. This is where I tend to take my time to make sure everything’s evenly combined. The salt helps bring out the chocolate’s flavor, and sifting the dry ingredients is a quick step that makes sure there are no lumps.
Step 3: Whisk The Eggs And Sugar
In another bowl, whisk the eggs and sugar until they’re light and fluffy. You don’t need to do this for too long, but this step is key for the structure of the cake. It’s not about whipping air into the mixture; just enough to get a smooth texture that will hold the batter together.
Step 4: Combine Everything
Now comes the fun part. Slowly add the melted chocolate mixture to the eggs and sugar, and whisk until smooth. Then, gently fold in the dry ingredients. It’s important to do this step slowly and carefully to keep as much air in the mixture as possible, so you’re left with a light yet rich batter.
Step 5: Add The Cherries
This is my favorite part. I love the thought of folding in fresh, juicy cherries that will cook into the cake and burst open, leaving behind little pockets of tart sweetness. I usually chop them in half or quarters, depending on their size, and fold them in gently.
Step 6: Bake
Pour the batter into a lined cake tin and bake for about an hour, or until a skewer comes out clean. It’s tempting to open the oven door early, but I’ve found that letting the cake bake undisturbed gives it the best texture. The smell while it’s baking is incredible, by the way.
Step 7: Cool And Serve
Once the cake has cooled, I usually let it sit for a bit before slicing. You can top it with a dusting of powdered sugar, or, for extra indulgence, a dollop of whipped cream.
Things I Learned
What really stuck with me after baking Nigella’s Chocolate Cherry Cake was just how forgiving the recipe is. The ingredients are simple, but it’s all about the process and the care you take in each step.
For example, I learned that the key to a fudgy cake like this one is not overmixing the batter. It’s tempting to keep stirring and folding, but the more you work it, the more you risk losing that beautiful, dense texture. I also realized that fresh cherries are worth the little bit of extra effort-they offer this wonderful burst of juiciness that elevates the whole cake.
One other thing I discovered is that this cake is best when it’s allowed to cool fully. When I sliced it while it was still a bit warm, it was a little more delicate than I wanted. But once it fully set, it had that perfect texture-rich, moist, and a little crumbly without falling apart.