Quick Recipe Version (TL;DR)
Quick Ingredients
- All-purpose flour 1 1/2 cups (190 g) + 1 tbsp for cherries
- Dutch-process cocoa powder 1/2 cup (50 g)
- Granulated sugar 1 cup (200 g)
- Light brown sugar, packed 1/4 cup (50 g)
- Baking powder 1 tsp, baking soda 1/2 tsp, fine salt 1/2 tsp
- Espresso powder 1 tsp (optional)
- Neutral oil 1/2 cup (120 ml)
- Sour cream 3/4 cup (180 g), room temp
- Large eggs 2, room temp
- Pure vanilla extract 2 tsp
- Hot brewed coffee or boiling water 1/2 cup (120 ml)
- Pitted sweet cherries 1 1/2 cups (225 g), fresh or frozen
- Ganache: dark chocolate 4 oz (120 g) 60–70% chopped; heavy cream 1/2 cup (120 ml); unsalted butter 1 tbsp; 1 tsp light corn syrup or honey (optional)
Do This
- 1. Heat oven to 350°F (175°C). Grease a 9×5 in (23×13 cm) loaf pan and line with a parchment sling.
- 2. Toss pitted cherries with 1 tbsp flour; set aside.
- 3. Whisk flour, cocoa, baking powder, baking soda, salt, and espresso powder.
- 4. In a large bowl, whisk sugars and eggs 1 minute. Whisk in oil, sour cream, and vanilla. Slowly whisk in hot coffee.
- 5. Fold dry ingredients into wet just until combined; gently fold in cherries. Spread into pan.
- 6. Bake 55–65 minutes until a skewer comes out with moist crumbs. Cool 15 minutes in pan, then fully on a rack.
- 7. For ganache, pour hot cream over chocolate and butter; let sit 2 minutes, then stir smooth (add corn syrup if using). Pour over cooled loaf; set 20–30 minutes before slicing.
Why You’ll Love This Recipe
- Ultra-tender, deeply chocolaty crumb made extra moist with sour cream and oil.
- Juicy cherry pockets in every slice for bursts of fruit against rich cocoa.
- Simple one-bowl mixing and a straightforward glossy ganache finish.
- Works with fresh or frozen cherries, so it’s bakeable year-round.
Grocery List
- Produce: Sweet cherries (fresh or frozen; already pitted if possible)
- Dairy: Sour cream, heavy cream, unsalted butter, eggs
- Pantry: All-purpose flour, Dutch-process cocoa powder, granulated sugar, light brown sugar, neutral oil, vanilla extract, baking powder, baking soda, fine salt, espresso powder (optional), dark chocolate (60–70%), light corn syrup or honey (optional), coffee
Full Ingredients
Chocolate-Cherry Loaf
- All-purpose flour: 1 1/2 cups (190 g), plus 1 tbsp (8 g) for tossing the cherries
- Dutch-process cocoa powder: 1/2 cup (50 g)
- Granulated sugar: 1 cup (200 g)
- Light brown sugar, packed: 1/4 cup (50 g)
- Baking powder: 1 tsp
- Baking soda: 1/2 tsp
- Fine sea salt: 1/2 tsp
- Espresso powder (optional): 1 tsp
- Neutral oil (canola, grapeseed, or sunflower): 1/2 cup (120 ml)
- Sour cream, room temperature: 3/4 cup (180 g)
- Large eggs, room temperature: 2
- Pure vanilla extract: 2 tsp
- Hot brewed coffee or boiling water: 1/2 cup (120 ml)
- Pitted sweet cherries (fresh or frozen; see Note): 1 1/2 cups (about 225 g)
Note: If using frozen cherries, do not thaw. Keep them in the freezer until the moment you fold them in.
Glossy Ganache Glaze
- Dark chocolate, 60–70% cocoa, finely chopped: 4 oz (120 g)
- Heavy cream: 1/2 cup (120 ml)
- Unsalted butter: 1 tbsp (14 g)
- Light corn syrup or honey (optional, for extra sheen): 1 tsp
Optional Garnish
- Fresh cherries (whole or halved), well-dried
- Chocolate curls or cocoa nibs
Step-by-Step Instructions
Step 1: Prep the pan and preheat
Position a rack in the center of the oven and heat to 350°F (175°C). Grease a 9×5-inch (23×13 cm) loaf pan, then line it with a parchment sling that overhangs the long sides for easy removal. Lightly mist the parchment too. For the cleanest edges, dust the greased sides with a little cocoa and tap out the excess.
Step 2: Prep the cherries
If using fresh cherries, pit and halve the larger ones. Pat dry. If using frozen cherries, keep them frozen. Toss the cherries with 1 tablespoon (8 g) flour to help suspend them in the batter and reduce bleeding.
Step 3: Mix the dry ingredients
In a medium bowl, whisk together the flour (190 g), cocoa (50 g), baking powder, baking soda, salt, and espresso powder until evenly combined and lump-free.
Step 4: Whisk the wet ingredients
In a large bowl, whisk the granulated sugar and brown sugar with the eggs for about 1 minute until slightly thickened and glossy. Whisk in the oil, sour cream, and vanilla until smooth. Slowly stream in the hot coffee (or boiling water), whisking constantly to make a fluid, shiny batter.
Step 5: Combine and fold in cherries
Tip the dry ingredients into the wet. Switch to a spatula and fold gently until a few flour streaks remain. Add the floured cherries and fold just until evenly distributed. The batter will be fairly thin—this is correct.
Step 6: Bake
Scrape the batter into the prepared pan and smooth the top. Bake 55–65 minutes, rotating once halfway, until a skewer inserted in the very center comes out with a few moist crumbs (avoid a cherry pocket). If the top is browning too fast near the end, tent loosely with foil. Cool in the pan 15 minutes, then lift out to a rack to cool completely, 45–60 minutes.
Step 7: Make and pour the ganache
Place the chopped chocolate and butter in a heatproof bowl. Heat the cream in a small saucepan until steaming and just beginning to bubble at the edges (do not boil). Pour over the chocolate, let stand 2 minutes, then stir slowly from the center outward until smooth and glossy. Stir in corn syrup or honey if using. If too thick, add a teaspoon of warm cream; if too thin, let it stand 5 minutes to thicken. Set the loaf on a rack over a sheet of parchment and pour the ganache over the top, letting it drip down the sides. Garnish as desired and let set 20–30 minutes before slicing.
Pro Tips
- Weigh your flour and cocoa for best texture; too much flour makes a dry loaf.
- Keep frozen cherries frozen to minimize bleeding and sinking.
- Dutch-process cocoa gives deeper color and flavor, but natural cocoa also works here thanks to the mixed leaveners.
- The batter should be pourable; resist adding extra flour.
- For clean slices through ganache, use a warm serrated knife, wiping between cuts.
Variations
- Black Forest Loaf: Toss cherries with 1–2 tbsp kirsch and add 1/2 tsp kirsch to the ganache. Serve with lightly sweetened whipped cream.
- Almond-Cherry: Add 1/2 tsp almond extract to the batter and top the wet ganache with toasted sliced almonds.
- Double Chocolate: Fold 3 oz (85 g) chopped dark chocolate into the batter with the cherries.
Storage & Make-Ahead
Store the glazed loaf airtight at cool room temperature for up to 2 days or refrigerate up to 5 days. For longer storage, wrap slices tightly and freeze up to 2 months; thaw at room temperature. The loaf can be baked a day ahead; glaze the next day for a freshly glossy finish.
Nutrition (per serving)
Approximate per slice (1/10 of loaf): 450 calories; 24 g fat; 48 g carbohydrates; 6 g protein; 2 g fiber; 230 mg sodium. Nutrition will vary with exact ingredients and garnishes.
