This is one of those cakes that vanishes off the counter almost as fast as I set it down. A rich, moist chocolate cake base studded with juicy cherries, topped with a buttery crumb streusel that adds the perfect little crunch. The secret to how soft and moist it stays is thick Greek yogurt right in the batter, so it never comes out dry the way a lot of chocolate cakes do. The tart cherries against the deep chocolate and that crisp buttery topping is honestly a perfect combination.
For the cake:
- 3 eggs
- ¾ cup granulated sugar
- ⅔ cup thick Greek yogurt
- 1¼ cups all-purpose flour
- ¼ cup cocoa powder
- 2 teaspoons baking powder
- pinch of salt
- 14 oz pitted cherries, fresh or thawed
For the crumb topping:
- 3½ tablespoons unsalted butter, cold
- ¼ cup granulated sugar
- ½ cup all-purpose flour
Crack the eggs into a bowl, add the sugar and a pinch of salt, and beat with a whisk or hand mixer until pale and fluffy. Add the Greek yogurt and mix well. Sift in the flour, cocoa powder, and baking powder, and stir until you have a smooth, lump-free batter.
For the crumb topping, mix the cold butter with the sugar and flour, rubbing everything together with your fingertips until it forms coarse crumbs. If you like, add a pinch of cinnamon or a little ground almond for extra flavor.
Line an 8 or 9-inch round pan with parchment paper. Pour in the chocolate batter and smooth it out. Scatter the pitted cherries evenly over the top. If you’re using frozen cherries, thaw them first and drain off the extra juice so the batter doesn’t get soggy.
Sprinkle the crumb topping generously over the cherry layer. Bake at 350°F for about 40 minutes. Check it with a toothpick to make sure the center is done.
The cake comes out soft, fragrant, and just moist enough. That rich chocolate flavor pairs beautifully with the little hit of tartness from the cherries and the crisp buttery crumb on top. It’s the kind of dessert that never lasts more than an evening in my house.