Introduction and Beginning of the Recipe
If you’ve been looking for a dessert that feels a little bit fancy without being complicated, this Cherry and Dark Chocolate Traybake is exactly what you need. There’s something magical about the way the rich, slightly bitter notes of dark chocolate pair with the juicy sweetness of cherries. Every bite feels like a little celebration—gooey, fudgy chocolate squares with bursts of fruit that cut through the richness perfectly.
Now, let’s be real. Traybakes are one of my absolute favorite things to whip up, mostly because they deliver maximum reward with minimum fuss. No stacking, no delicate piping, no waiting for multiple layers to cool. Just mix, bake, slice, and serve. Perfect for when you need a quick dessert for a family gathering, a weekend treat, or just a midweek pick-me-up that looks (and tastes!) like it took way more effort than it really did.
I still remember the first time I paired cherries with dark chocolate. I was skeptical—after all, I’d always been more of a strawberry-and-chocolate kind of person. But then I tried it, and wow. The combination is intense in the best way possible. The juicy cherries add brightness, balancing out the dense, melt-in-your-mouth chocolate base. It’s the kind of recipe that makes people ask, “Can I have the recipe?” before they’ve even finished their first square.
So let’s get baking!
Ingredients You’ll Need:
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200g dark chocolate, chopped
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200g unsalted butter, cubed
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250g caster sugar
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3 large eggs
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100g plain flour
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30g cocoa powder
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150g fresh or frozen cherries, pitted
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Pinch of salt
Step 1: Prep Your Pan
Preheat your oven to 180°C (fan) and line a 20cm square baking tin with parchment paper. Don’t skip this step—lining the pan means you can easily lift the traybake out once it’s cooled, making slicing so much easier.
Step 2: Melt the Chocolate and Butter
In a heatproof bowl set over a pan of simmering water, gently melt together the dark chocolate and butter. Stir until smooth, then remove from the heat and let it cool slightly. This cooling step is important—if the mixture is too hot when you add the eggs, you risk scrambling them. Nobody wants chocolate scrambled eggs.
Step 3: Add the Sugar and Eggs
Once the chocolate mixture has cooled a little, stir in the caster sugar until it’s fully incorporated. Then, beat in the eggs one at a time. You’ll notice the mixture becoming glossy and thick, which is exactly what you want—it’s the base of that fudgy texture we’re going for.
Step 4: Fold in the Dry Ingredients
Sift the flour, cocoa powder, and a pinch of salt directly into the bowl. Folding gently here is key; you want to keep as much air in the mixture as possible. Overmixing can make your traybake heavy, so just stir until the flour is no longer visible.
Cherries, Baking, and Tips
Now that you’ve got that gorgeous, glossy batter, it’s time to add the ingredient that takes this traybake from good to unforgettable: cherries.
Step 5: Add the Cherries
Take half of your cherries and gently fold them into the batter. This way, you’ll get pockets of fruit inside the traybake. Pour the mixture into your prepared tin, then scatter the rest of the cherries evenly across the top. They’ll sink slightly as it bakes, giving you that rustic, jewel-like look when you slice into it.
Tip: If you’re using frozen cherries, make sure to thaw and pat them completely dry. Extra moisture can mess with the texture and make your traybake soggy.
Step 6: Bake to Fudgy Perfection
Slide the tray into your preheated oven and bake for 25–30 minutes. You’re looking for set edges with a slightly soft and gooey center. It might feel underbaked when you pull it out, but trust me, it will continue to set as it cools. This is how you achieve that indulgent, fudgy texture instead of a dry, cakey one.
Step 7: Cool and Slice
Let the traybake cool completely in the tin before slicing. This part takes patience, but it’s worth it—cutting too early means you’ll end up with a messy pile instead of neat, fudgy squares. Once cool, lift it out using the parchment paper and slice into 12 squares.
Serving Ideas and Variations
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Classic: Serve as-is with a cup of tea or coffee.
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Dessert Upgrade: Add a scoop of vanilla ice cream or a dollop of whipped cream for an elegant dessert.
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Extra Indulgence: Drizzle melted white chocolate over the cooled traybake for a stunning finish.
Storing Your Traybake
Keep leftovers in an airtight container at room temperature for up to 4 days. If you prefer a denser, fudgier texture, pop them in the fridge. They’ll last about a week this way—if they don’t disappear before then!
FAQs and Conclusion
Frequently Asked Questions
1. Can I use milk chocolate instead of dark chocolate?
You can, but the result will be sweeter and less intense. Dark chocolate balances the cherries best, so I recommend sticking with it.
2. Do I need to pit the cherries first?
Yes, always pit them! Whole cherries with pits would make this traybake inedible (and dangerous for your teeth).
3. Can I freeze the traybake?
Absolutely. Wrap squares tightly in cling film and freeze for up to 2 months. Thaw at room temperature before serving.
4. What if I don’t have caster sugar?
Granulated sugar works, but caster sugar dissolves more smoothly into the batter, giving a better texture.
5. How do I know when it’s baked enough?
The edges should look set, while the center should still wobble slightly. A toothpick inserted should come out with a few moist crumbs, not completely clean.
6. Can I make it gluten-free?
Yes! Just swap the plain flour for your favorite 1:1 gluten-free blend.
7. Can I use other fruits instead of cherries?
Of course! Raspberries, blueberries, or even chunks of pear work beautifully with dark chocolate.
Final Thoughts
There you have it—the ultimate Cherry and Dark Chocolate Traybake. Rich, indulgent, and surprisingly easy to make, it’s one of those recipes that feels fancy enough for a dinner party but simple enough for a lazy Sunday bake. The fudgy chocolate paired with bursts of juicy cherries is a combination you’ll come back to again and again.
So go ahead—preheat that oven, grab your mixing bowl, and make this traybake your next baking project. And if you do, let me know how it turns out! I’d love to hear if you stick with cherries or try your own fruit twist.
Print
Cherry and Dark Chocolate Traybake – Easy, Fudgy, and Irresistible
- Total Time: 45 minutes
Description
This Cherry and Dark Chocolate Traybake is rich, gooey, and packed with bursts of juicy cherries. The deep flavor of dark chocolate balances perfectly with the fruit, creating an indulgent bake that’s simple yet impressive. Serve it at afternoon tea, take it to a gathering, or enjoy it as a decadent dessert. Best of all, it comes together in under an hour!
Ingredients
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200g dark chocolate, chopped
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200g unsalted butter, cubed
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250g caster sugar
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3 large eggs
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100g plain flour
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30g cocoa powder
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150g fresh or frozen cherries, pitted
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Pinch of salt
Instructions
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Preheat the oven to 180°C (fan) and line a 20cm square baking tin with baking parchment.
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Melt the dark chocolate and butter together in a heatproof bowl set over simmering water. Stir until smooth, then remove from heat and cool slightly.
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Stir in the sugar, then beat in the eggs one at a time until glossy.
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Sift in the flour, cocoa powder, and salt, folding gently to keep the mixture airy.
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Fold in half of the cherries, then pour the batter into the tin. Scatter the remaining cherries evenly on top.
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Bake for 25–30 minutes, until the edges are set but the center remains slightly gooey.
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Cool completely in the tin before lifting out and slicing into squares.
Notes
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If using frozen cherries, thaw and pat dry before adding to avoid excess moisture.
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Drizzle melted white chocolate over the cooled traybake for extra indulgence.
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Store in an airtight container for up to 4 days, or refrigerate for a fudgier texture.
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Freezer-friendly: Wrap slices and freeze for up to 2 months. Thaw before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
