Chef Elena Rossi - Pastry Specialist
👨‍🍳 Pastry Chef

Recipe by Mitchell

🎓 Patisserie Graduate ⏰ 15+ Years Baking 🍽️ Chocolate Specialist

❤️ My Recipe Story

"This recipe captures the classic combination of dark chocolate and sweet red cherries. Inspired by the chocolate boxes my grandmother used to keep, I wanted to create a loaf cake that felt just as special but was easy enough to bake on a whim."

Elena specializes in rustic yet elegant desserts. She focuses on accessible baking techniques that result in bakery-quality treats, emphasizing the importance of texture and flavor balance.

View All Mitchell's Recipes →
Close up of a slice of chocolate cherry loaf cake showing moist crumb, red cherries inside, and pink glaze dripping down the side

Achieving the Perfect Crumb

The secret to a moist chocolate loaf lies in the fat-to-liquid ratio. Using buttermilk activates the baking soda for a tender lift, while melted butter provides that rich, dense mouthfeel characteristic of a good pound cake or loaf.

Cocoa powder can sometimes dry out baked goods, so it's vital not to over-bake. The batter will be thick, but resist the urge to add more liquid. This density supports the cherries, preventing them from sinking to the bottom of the pan.

💡 Professional Tip

Toss your chopped cherries in a light dusting of flour before folding them into the batter. This friction helps suspend them evenly throughout the cake so every slice has fruit.

Frequently Asked Questions

Yes! Pit and chop fresh cherries, but be sure to pat them very dry. Fresh fruit releases more moisture, so you may need to bake for an extra 5 minutes.

Glaze consistency depends on humidity. If it's too thin, add more powdered sugar a tablespoon at a time. If too thick, add drops of cherry juice or milk.

Absolutely. Wrap the unglazed cake tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw and glaze just before serving.

Dutch-processed cocoa powder gives a darker color and mellower flavor, but regular unsweetened cocoa works well too.

Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. Bring to room temp before eating for best flavor.

Yes. Bake in a standard muffin tin at 375°F (190°C) for 18-22 minutes. This recipe makes about 12-14 muffins.

This usually happens if the oven door was opened too early or the batter was overmixed (incorporating too much air). Check doneness only after 45 minutes.

Yes, a high-quality 1:1 gluten-free baking flour blend works well in this recipe. The texture may be slightly denser.

Recipe Troubleshooting Guide

✅

Sinking Fruit

Problem: All cherries are at the bottom

Solution: Batter was too thin or cherries weren't coated in flour. Ensure you don't over-liquid the batter and always dust fruit.

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Dry Texture

Problem: Cake is crumbly and dry

Solution: Overbaked or too much flour. Measure flour by spooning and leveling, and check cake 5 mins before time is up.

✅

Cracked Top

Problem: Large crack down the center

Prevention: This is actually normal and desirable for loaf cakes! It means the batter rose correctly. Embrace the rustic look.

✅

Glaze Melting

Problem: Glaze runs off completely

Recovery: The cake was too hot. You must let the cake cool completely to room temperature before applying the glaze.

✅

Dense Bottom

Problem: Bottom layer is gummy

Prevention: Underbaked or old baking powder. Ensure your leavening agents are fresh and test the very center of the cake.

✅

Flavor Adjustments

Too Sweet: Reduce sugar by 1/4 cup or use dark chocolate chips

Too Salty: Add a sprinkle of flaky sea salt on top of the glaze

Bland: Add a teaspoon of espresso powder to the dry mix to boost chocolate flavor

Baking ingredients including cocoa powder, flour, eggs, cherries, and chocolate chips arranged on a counter

Selecting the Best Chocolate & Fruit

Since chocolate is the primary flavor, quality matters. Use a high-fat cocoa powder for the best texture. If you want a more intense chocolate hit, you can fold in chocolate chunks along with the cherries inside the batter.

For the cherries, maraschino cherries offer that classic sweet flavor and bright red color that looks stunning against the dark cake. However, jarred Morello cherries (drained well) offer a sophisticated tartness that cuts through the sugar beautifully.

Essential Ingredient Notes

  • Cocoa Powder: Sift your cocoa powder before mixing. Cocoa tends to clump, and sifting ensures a smooth, uniform batter without bitter pockets.
  • Cherries: Ensure cherries are thoroughly drained and patted dry. Excess liquid from the fruit can ruin the batter chemistry.
  • Buttermilk: If you don't have buttermilk, make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
Glazed chocolate loaf cake being sliced on a board, revealing the cherry interior

Mastering the Loaf Pan

Loaf cakes take longer to bake than layers because of their depth. Lower heat (350°F) for a longer time ensures the center cooks without burning the edges. If the top browns too fast, tent it loosely with aluminum foil for the last 15 minutes.

Cooling is just as important as baking. Letting the cake sit in the pan for 10 minutes allows the structure to set so it doesn't fall apart when removed. However, don't leave it too long, or the steam will make the crust soggy.

The Toothpick Test

Insert a toothpick into the very center of the crack. It should come out with a few moist crumbs attached, not wet batter. If clean, it might be slightly overdone.

Glazed Chocolate Cherry Loaf Cake

Prep 20 min
Cook 55 min
Serves 10 servings
Level Easy

📋 Ingredients

For the Cake Batter

  • 120g powdered sugar
    Base for the sweet glaze
  • 30ml cherry juice or milk
    Provides color and flavor
  • 60g chocolate chips
    Mini or regular semi-sweet chips
  • 1/2 tsp vanilla extract
    Optional aromatic addition

For the Glaze & Topping

  • 250g all-purpose flour
    Provides the cake structure
  • 60g unsweetened cocoa powder
    For deep chocolate flavor
  • 200g granulated sugar
    Sweetens and tenderizes
  • 2 large eggs
    Room temperature is best
  • 240ml buttermilk
    Adds moisture and tang
  • 115g unsalted butter, melted
    For richness
  • 150g maraschino cherries
    Chopped and dried thoroughly

Instructions

  1. Prep Oven and Pan

    Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan and line it with parchment paper for easy removal.

  2. Mix Dry Ingredients

    In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt until well combined and lump-free.

  3. Combine Wet Ingredients

    In a separate bowl, whisk the eggs, buttermilk, melted butter, and vanilla extract until smooth. Pour the wet mixture into the dry ingredients and stir gently until just combined.

  4. Fold in Cherries

    Pat the chopped cherries dry with a paper towel and toss them with a teaspoon of flour. Gently fold them into the batter, being careful not to overmix.

  5. Bake

    Pour batter into the prepared pan. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Let cool in pan for 10 minutes, then transfer to a wire rack.

  6. Glaze and Serve

    Whisk powdered sugar with cherry juice until smooth. Drizzle over the cooled cake and sprinkle with chocolate chips. Allow glaze to set before slicing.

Recipe Notes & Tips

Storage

This cake stays moist for days. Keep it in an airtight container at room temperature for 3 days or in the fridge for up to a week.

Serving Suggestions

Serve with a dollop of whipped cream or a scoop of vanilla ice cream to balance the rich chocolate flavor.

Variations

Swap the cherries for raspberries for a tart twist, or add 1/2 cup of walnuts to the batter for added crunch.