Cherry Ripe Spelt Flour Chocolate Cake Recipe
Cherry Ripes are an Australian classic. The winning combination of cherries, coconut & chocolate is a flavour pairing that works equally well in any dessert, and hence why I refer to this cake as a “Cherry Ripe” Cake.
Made with Spelt Flour, free from refined sugar*, using organic, fair trade, raw chocolate, this cake actually has some nutritional value and isn’t all bad ;) But I’m not into trying to make desserts “healthy” (leave that to the salads), so let’s just get the juicy details shall we?
*the jar of sour cherries will contain sugar as part of the preserving liquid. You could try and find a sugar-free variety of use frozen or fresh cherries instead, but it may affect the flavour.
Cherry ripe chocolate cake recipe
For the chocolate, I used 2 x 80g blocks of Loving Earth Hazelnut & 2 x 80g blocks of Loving Earth Dark 70% — it gives a better flavour balance (not too sweet, not too bitter) than 4 blocks of either or, but it depends on how dark you like your chocolate.
For the cherries, I use an 800g jar of pitted Morello cherries.
It’s also a good idea to squeeze each cherry before processing to ensure no pits have been missed.
If you don’t have a food processor, you can just use electric beaters/mix master and chop the cherries roughly before adding to the cake. The left over are great in a mixed apple, berry & cherry pie!
You can use white self-raising flour (or other flour of choice) and sugar of choice in this recipe — if using self-raising flour, omit the cream of tartar & bicarb soda.
Once refrigerated, you will need to get the cake out to let the chocolate soften for 15mins or so before cutting, or cut with a hot knife.
Serves 12 • Prep 15min • Cooking 1hr 10mins
250g unsalted butter, chopped
1 cup of organic rapadura sugar
1tsp vanilla extract
320g good-quality dark chocolate
1 1/4 cup organic wholegrain spelt flour
1 1/4 tsp of cream of tartar
3/4 tsp of bicarb of soda
1/2 cup of desiccated coconut
1 heaped cup of pitted sour cherries, drained
Whipped cream, ice cream or fresh cherries to serve.
Preheat the oven to 160ºC. Line the base of a 23cm round tin with baking paper and grease the sides.
Place butter, sugar, vanilla extract & 200g (1 & a half blocks of each flavour) of chocolate into a small heatproof bowl. Sit the bowl, making sure the base does not touch the water, over a saucepan of simmering water. Stir occasionally until the chocolate has melted & the mixture is smooth. Remove saucepan from the heat and allow to cool.
Combine the flour, cream of tartar, bicarb & coconut in a food processor.
Add the chocolate mixture & eggs and process in short bursts until just combined.
Add the pitted sour cherries and process on “pulse” until just chopped (3-5 secs)
Pour the mixture into the prepared tin and bake for 1hr 10mins or until a skewer comes out clean when inserted into the centre of the cake.
Leave the cake to cool in the tin for 15mins before turning onto a wire rack to cool.
Break the remaining 120g of chocolate into pieces and place evenly on top of the cake. As it begins to melt you can move the chocolate around with a flat-bladed knife or spatula until all the chocolate is melted. Let some spill over the sides.
Leave cake to cool completely & chocolate to set, serve with whipped cream or ice cream & fresh cherries.
I hope you enjoy this cake! It’s super easy to make and deceptively indulgent. Also, the longer it sits the more the flavour improves, so let it sit for 24hrs before cutting — if you can help yourself! (I couldn't!)
Leave any questions you have below and let me know if you give it a try!