If you’re a chocolate lover, this chocolate loaf cake is pure heaven 🍫✨ Rich, soft, and incredibly moist, filled with chunks of chocolate and juicy cherries.
It’s the kind of dessert that feels indulgent but still simple to make – perfect for cozy baking days or when you want something truly satisfying.
Batter:
- 120 g butter (room temperature)
- 150 g granulated sugar
- 2 eggs
- 120 g sour cream or plain yogurt
- 110 ml semi-skimmed milk
- 220 g all-purpose flour
- 1 baking powder (approx. 12 g)
- 60 g cocoa powder
- pinch of salt
- 150 g chopped chocolate
Filling:
- 250 g cherries
Serving:
- vanilla ice cream or whipped cream
1
Strawberry Muffins with Crumble Topping
Strawberry muffins with crumble topping are the kind of sweet treat that never fails 🍓✨ Soft, fluffy, packed with juicy strawberries and finished with a buttery crunchy topping.
Check out this recipe
The combination of deep chocolate flavor with slightly tangy cherries makes this cake unbelievably good. It’s fudgy, soft, and tastes even better the next day (if it lasts that long).
You can find this recipe on my Instagram HERE.
If you decide to make this recipe, tag me on Instagram or Pinterest. I love seeing your desserts so feel free to send me a picture of the baked goods. ❤️
Chocolate Loaf Cake with Cherries
If you’re a chocolate lover, this chocolate loaf cake is pure heaven 🍫✨ Rich, soft, and incredibly moist, filled with chunks of chocolate and juicy cherries.
Ingredients
Method
- In a large bowl, beat 120 g butter (room temperature) with 150 g sugar and 2 eggs until light and fluffy (about 3–4 minutes).
- Add 120 g sour cream (or yogurt) and 110 ml milk. Mix well.
- Sift in 220 g flour, baking powder, and 60 g cocoa powder. Add a pinch of salt and mix until just combined.
- If the batter is too thick, add a little milk until it reaches a similar consistency as in the video. ❤️
- Fold in 150 g chopped chocolate.
- Grease and flour a loaf pan and pour in half of the batter.
- Sprinkle with 100 g cherries.
- Pour in the remaining batter and top with the remaining 150 g cherries.
- You can cover the cake with foil and bake at 180°C (350°F) for 40 minutes.
- Then remove the foil and bake for another 20–30 minutes.
- A toothpick should not be completely dry – the cake should stay moist and fudgy.
- Bake for a maximum of 1 hour and 20 minutes. 🙂
- Serve with a scoop of vanilla ice cream or whipped cream.
