Super fudgy dark chocolate cookie cake dotted with molten chocolate and sour cherries!
Recipe for Dark Chocolate Sour Cherry Cookie Cake by Anisa Sabet for The Macadames.
There’s a funny story behind this cookie cake. My husband and I are notorious forgetters of special occasions (birthdays and the like). Despite multiple diary reminders and post-its, we’ve almost never remembered our anniversary. This year was no different and for the second year in a row, I realised when being congratulated by someone else.
I had plans to surprise him with a dinner and “cotton” gift, under the pretence I absolutely remembered but I couldn’t do it to him. We spoke on the phone and I jokingly asked him if he thought there was anything special about today, of which he responded naturally by telling me to stop annoying him at work. Dinner was pizza from our favourite Italian pizzeria, a bottle of red and Netflix. After 10 years together, I couldn’t think of a more perfect way to ring in the decade. And I remembered first, so I win.
For the cookie cake, you’re going to love it, and the batter is so yummy I will be very impressed if it makes it into the oven. I made extra just so I could eat it raw, you might want to do the same. We shared this with a big dollop of double cream and spoons, no plates required.
I hope you enjoy this recipe and i’d love to know what you think.
Don’t forget to hashtag #cookwiththemacadames when making my recipes. I love to see how you went and get a peek at your kitchen table.
Ingredients (makes 1 cake):
- 160g butter, at room temperature
- 1 & 1/2 cups brown sugar, packed
- 2 large eggs
- 2 teaspoon vanilla extract
- 3 tablespoons olive oil
- 2 cups plain flour
- 1/3 cup cacao
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup dark chocolate chips + extra for topping
- 1 cup sour cherries, drained well + extra for topping
- To serve: double cream and icing sugar
1. Preheat oven to 175°C. Grease your cake tin/skillet and put a disc of baking paper onto the bottom (this will help with serving).
2 In a stand mixer, beat the butter and sugar until fluffy and smooth. Add the eggs, vanilla extract and olive oil, combine till smooth.
3. Add the flour, cacao, baking powder and salt and mix until just combined. Fold through the dark chocolate chips and sour cherries.
4. Spoon out mixture into your cake tin/skillet and top with a few more cherries and chocolate chips. Pop into the oven to bake for 40-45 minutes or until a skewer inserted into the middle comes out clean. Pull out of the oven and allow to cool slightly, serve warm with double cream and a dusting of icing sugar. Plates optional.
Storage: cookie cake will keep in an airtight container in the fridge for up to a week.
Like this recipe? Yum it on Yummly.
For another similar recipe, try my Milk Tea Bundt Cake.
Or my Plum Upside Down Cake.
Anisa – The Macadames. xx