{"id":29528,"date":"2023-07-10T10:18:45","date_gmt":"2023-07-10T04:48:45","guid":{"rendered":"https:\/\/tashasartisanfoodscom-bt.b.tempurl.cc\/blog\/?p=29528"},"modified":"2024-07-05T18:23:01","modified_gmt":"2024-07-05T12:53:01","slug":"best-cherry-chocolate-chip-cake","status":"publish","type":"post","link":"https:\/\/tashasartisanfoodscom-bt.b.tempurl.cc\/blog\/best-cherry-chocolate-chip-cake\/","title":{"rendered":"Best Cherry Chocolate Chip Cake"},"content":{"rendered":"\n

This soft and moist Cherry Chocolate Chip Cake <\/strong>is studded with juicy cherries and melty, gooey chocolate chips. Easy to make, this simple buttery cake is a delight, perfect for a sweet afternoon treat or dessert!<\/p>\n\n\n\n

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Inspired by my fresh cherry cake<\/a>,\u00a0this fabulous loaf cake puts cherries and chocolate chips front and center to make it feel a little extra special. And we all know that cherries and chocolate are a divine combo! <\/p>\n\n\n\n

If you love this combination, do try my chocolate cherry muffins<\/a>, chocolate cherry mug cake<\/a>, chocolate cherry cake<\/a>, chocolate cherry madeleines<\/a>!<\/p>\n\n\n\n

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Why You'll Love This Recipe<\/h2>\n\n\n\n

\u2728Chocolate and cherry are a match made in heaven! Fruity, rich, and just irresistible!<\/p>\n\n\n\n

\u2728This cake bakes up beautifully! With a soft, tender crumb, jammy cherries, and soft puddles of melted chocolate, it's a lovely balance of flavors and textures.<\/p>\n\n\n\n

\u2728Easy to make, with simple ingredients, this cake can be whipped up any time you feel like treating yourself!<\/p>\n\n\n\n

\u2728Wonderful with a cup of masala chai<\/a>, a chilled glass of Korean strawberry milk<\/a>, or with a scoop of vanilla ice cream, this cherry chip cake is perfect for any occasion!<\/p>\n<\/div>\n\n\n\n

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Recipe Ingredients<\/h2>\n\n\n\n
\"Ingredients<\/figure>\n\n\n\n

Flour:<\/strong> I used all-purpose flour for this recipe. But you can easily switch to wholewheat flour as well. <\/p>\n\n\n\n

Butter:<\/strong> I used softened<\/em> salted butter. If you're using unsalted butter, please add 1\/4 teaspoon of salt to the dry ingredients. <\/p>\n\n\n\n

Sugar<\/strong>: Regular granulated sugar works well, but you can swap it with cane or raw sugar too.<\/p>\n\n\n\n

Chocolate<\/strong>: Chunks, chips, or mini<\/strong> chocolate chips\u2014whatever is lying in your pantry (or catches your fancy) works in this recipe for cherry chip cake. My only advice, which I\u2019d urge you to follow, is to find good-quality baking chocolate<\/a>.\u00a0<\/em><\/p>\n\n\n\n

Cherries<\/strong>: Fresh or frozen, it doesn\u2019t matter. The cake is worth the bake with both. Just remember, there is no need to thaw the frozen cherries.<\/p>\n\n\n\n

Eggs:<\/strong> Provide structure and help create a light texture. Replace the egg with a flax egg (see coconut pineapple cake<\/a>) or with buttermilk,<\/strong> like I did for my strawberry lemon bundt cake.<\/a><\/p>\n\n\n\n

Milk:<\/strong> Adds moisture and flavor to the cherry chip cake. <\/p>\n\n\n\n

See the recipe card for full information about the ingredients and quantities.<\/em><\/p>\n<\/div>\n\n\n\n

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How To Make Cherry Chocolate Chip Cake<\/h2>\n\n\n\n

Step 1:<\/strong> Sift your flour, baking powder, and baking soda. Add salt, mix, and set aside.<\/p>\n\n\n\n

Step 2<\/strong>: Whisk softened <\/em>butter and caster sugar until nice and fluffy.<\/p>\n\n\n\n

Step 3<\/strong>: Beat in the eggs and vanilla extract<\/a>.<\/p>\n\n\n\n

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Step 4:<\/strong> Now add the dry ingredients to the wet, and you\u2019ll get a thick cake batter.<\/p>\n\n\n\n

Step 5<\/strong>: Pour some warm milk into the batter and continue gently mixing till it\u2019s smooth and lump-free.<\/p>\n\n\n\n

\"Cherries<\/figure>\n\n\n\n

Step 6:<\/strong> Toss the cherries and chocolate chips in a teaspoon of flour and fold them into the batter.<\/p>\n\n\n\n

Step 7:<\/strong> Transfer the cake batter to your baking tin. Top with more cherries and chocolate chips. Then bake until a skewer inserted into the center comes out clean.<\/p>\n\n\n\n

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Step 8:<\/strong> Let the cherry cake sit in the pan for 10-15 minutes, before turning it out on a cooling rack. <\/p>\n\n\n\n

Final step:<\/strong> Cut only after <\/em>it is completely cool, and then serve.<\/p>\n\n\n\n

\"Baked<\/figure>\n<\/div>\n\n\n\n
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Top Tips<\/h2>\n\n\n\n