Decadent Cherry Chocolate Crumble Cake: Irresistibly Rich & Easy to Make

Why This Decadent Cherry Chocolate Crumble Cake Will Win Your Heart

There’s something magical about a cake that combines rich chocolate, juicy cherries, and buttery crumbles. I remember the first time I baked this Decadent Cherry Chocolate Crumble Cake. It was for a cozy family brunch, and everyone raved about how the flavors danced together in perfect harmony. The cocoa-infused dough, sweet-tart cherries, and creamy filling make it irresistible. Best of all? It’s easy enough for a beginner but impressive enough to wow your guests. If you’re looking for a dessert that feels like a warm hug, this is it.

A Little History Behind the Cake

This cake is inspired by traditional German crumble cakes, often called “Streuselkuchen.” These cakes are beloved for their simple yet comforting flavors. Growing up, my grandmother would bake something similar, though her version used apples instead of cherries. Over the years, I’ve experimented with different fruits and fillings, and let me tell you, this cherry-chocolate combo is a game-changer. It’s a modern twist on a classic recipe that brings together old-world charm and indulgent decadence.

Why You’ll Love This Recipe

Here’s why this Decadent Cherry Chocolate Crumble Cake deserves a spot in your recipe book:

• Flavor Explosion: The mix of chocolate, cherries, and creamy curd filling creates layers of taste that keep you coming back for more.
• Easy to Make: No fancy techniques or equipment needed. Just mix, bake, and enjoy!
• Versatile: Perfect for casual get-togethers or special occasions. Everyone loves it!

Perfect Occasions to Bake This Cake

Whether it’s a Sunday family breakfast, a birthday celebration, or an impromptu tea party with friends, this cake fits the bill. I’ve served it at potlucks, holidays, and even as a surprise treat after a long day. Trust me, no matter the occasion, this Decadent Cherry Chocolate Crumble Cake will steal the show.

Ingredients You’ll Need

Let’s gather everything before we dive in. Here’s what you’ll need:

For the Dough and Sprinkles:

• 150 g soft butter
• 100 g sugar
• 1 egg (medium size)
• 3 tablespoons baking cocoa
• 250 g flour (Type 405)
• 2 teaspoons baking powder
• Pinch of salt
• Butter for greasing the pan

For the Filling:

• 1 glass of shadow morelle cherries (drained weight 350g)
• 125 g soft butter
• 120 g sugar
• 2 eggs (medium size)
• 500 g lean curd
• 1 pack vanilla pudding powder
• Optional: icing sugar for sprinkling

Substitution Options

Don’t have all the ingredients? No worries! Here are some swaps:

• Shadow Morelle Cherries: Use fresh cherries or frozen ones if canned aren’t available.
• Lean Curd: Substitute with cream cheese or Greek yogurt for a similar texture.
• Vanilla Pudding Powder: Make your own custard using cornstarch and vanilla extract.

Preparation Section

Step 1: Prepare the Dough

Start by combining all the dough ingredients in a large bowl. Use the dough hooks of your mixer to knead everything for about 5 minutes until smooth and pliable. While the dough rests, preheat your oven to 180°C (fan-assisted) or 160°C (conventional). Grease a springform pan (Ø 26 cm) generously with butter. Take two-thirds of the dough and press it evenly into the base of the pan, creating a slight edge around the sides—about 3 cm high. Pro tip: Wetting your fingers slightly helps prevent sticking while shaping the dough.

Step 2: Assemble the Filling

Drain the cherries thoroughly in a sieve to avoid excess liquid ruining the filling. Spread them evenly over the dough base. In another bowl, beat the butter and sugar until light and fluffy. Gradually add the eggs, one at a time, mixing well after each addition. Stir in the curd and vanilla pudding powder until the mixture is silky smooth. Pour this luscious filling over the cherries, spreading it gently to cover the surface. The contrast between the dark cherries and pale filling looks stunning!

Step 3: Add the Crumbles

Now comes the fun part—creating those irresistible chocolate sprinkles! Break off small pieces of the remaining dough and scatter them across the top of the cake. Don’t worry about perfection; uneven crumbles add charm. Pop the cake into the preheated oven and bake for 50–55 minutes until golden brown. Let it cool completely before removing it from the pan. Chef’s tip: A sprinkle of icing sugar just before serving adds an elegant touch.

Timing

• Prep Time: 20 minutes
• Cooking Time: 50–55 minutes
• Cooling Time: 30 minutes
• Total Time: Approximately 1 hour 45 minutes

Chef’s Secret

To enhance the chocolate flavor, try adding a teaspoon of instant coffee powder to the dough. It deepens the cocoa notes without making the cake taste like coffee.

Extra Info

Did you know that shadow morelle cherries are prized for their intense color and tartness? They pair beautifully with chocolate because their acidity balances the sweetness.

Necessary Equipment

• Mixer with dough hooks
• Springform pan (Ø 26 cm)
• Sieve for draining cherries
• Baking tray
• Cooling rack

Storage Tips

Once cooled, store the cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap individual slices in plastic wrap and freeze for up to 2 months. Thaw at room temperature before serving.

If you live in a warm climate, refrigerate the cake to keep the filling fresh. Just bring it back to room temperature before slicing for the best texture.

For picnics or outdoor events, transport the cake in its springform pan wrapped in foil. This keeps it intact and prevents crumbs from scattering.

Tips and Advice

– Always drain the cherries well to avoid soggy layers.
– Beat the butter and sugar until very light and airy for a fluffier filling.
– Avoid overmixing the dough to ensure tender crumbles.

Presentation Ideas

Dust with icing sugar through a stencil for a decorative pattern. Serve with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence. Garnish with fresh mint leaves for a pop of color.

Healthier Alternatives

1. Low-Sugar Version: Replace sugar with a natural sweetener like stevia or erythritol.
2. Gluten-Free Option: Use almond flour or gluten-free all-purpose flour.
3. Vegan Twist: Swap eggs with flaxseed meal and use plant-based butter and curd.
4. Nutty Delight: Add chopped almonds or hazelnuts to the crumbles.
5. Fruit Swap: Use blueberries or raspberries instead of cherries.
6. Dairy-Free Treat: Opt for coconut oil instead of butter and coconut cream instead of curd.

Common Mistakes to Avoid

Mistake 1: Skipping the Cooling Time

Rushing to remove the cake from the pan can cause it to break apart. Patience pays off here—let it cool completely so the structure sets properly.

Mistake 2: Overfilling the Pan

Adding too much filling might lead to spills during baking. Stick to the recommended amounts for best results. Tip: Reserve any leftover filling for another dessert.

Mistake 3: Underbaking the Cake

A gooey center sounds tempting, but underbaked cakes won’t hold together. Insert a toothpick into the center—it should come out clean when done.

FAQ

Can I use fresh cherries?

Yes, but pit and halve them first. Adjust the sugar in the filling since fresh cherries are less sweet than canned ones.

What can I substitute for lean curd?

Cream cheese or Greek yogurt works wonderfully. Both provide a creamy texture and mild flavor.

How do I prevent the crumbles from burning?

Cover the cake loosely with foil halfway through baking if the crumbles start browning too quickly.

Can I make this cake ahead of time?

Absolutely! Bake it a day in advance and store it at room temperature. It tastes even better the next day as flavors meld.

Is this cake suitable for vegans?

With minor adjustments like using plant-based butter and curd substitutes, this cake can easily become vegan-friendly.

Why does my dough feel sticky?

The dough may stick due to humidity or too much liquid. Knead in a bit more flour, a tablespoon at a time, until manageable.

Can I freeze the baked cake?

Yes, wrap slices individually and freeze for up to 2 months. Thaw at room temperature before serving.

What type of cocoa should I use?

Unsweetened baking cocoa works best for a rich chocolate flavor. Avoid drinking cocoa mixes as they contain added sugars.

Can I skip the vanilla pudding powder?

While not ideal, you can omit it. However, the filling might be slightly less thick and creamy.

How many servings does this recipe yield?

This cake makes approximately 12 generous slices—perfect for sharing with family and friends.

Final Thoughts

Baking this Decadent Cherry Chocolate Crumble Cake is more than just following steps; it’s about creating memories. Whether you’re sharing it with loved ones or savoring a slice alone, this cake promises comfort and joy. So grab your apron, turn on some music, and let’s get baking!