Moist Peach Cocoa Cake with Dark Chocolate

This Peach Cocoa Cake with Dark Chocolate is rich, moist, and bursting with fruity flavor. Sweet, juicy peaches meet deep cocoa and melted dark chocolate for a cake that’s both indulgent and refreshing. Perfect for summer gatherings, afternoon tea, or as a decadent dessert, this easy-to-make cake combines fresh fruit with the irresistible taste of chocolate.

What Is Peach Cocoa Cake?

Peach cocoa cake is a chocolate-based sponge cake enriched with chunks of fresh peaches baked into the batter, topped with sliced peaches for a decorative and flavorful finish. The dark chocolate adds richness, while the peaches bring natural sweetness and juiciness, creating a balanced, indulgent dessert.

Why Everyone Will Love This Recipe

• Combines fresh seasonal peaches with rich cocoa and dark chocolate.
• Moist and tender crumb that stays soft for days.
• Beautifully decorated with peach slices for a rustic, bakery-style look.
• Simple ingredients and straightforward preparation.
• Delicious warm, room temperature, or slightly chilled.

Cooking Tips

1. Use ripe but firm peaches—they should be sweet but not mushy.
2. Dice the peaches for the batter and slice the topping peaches evenly for a polished look.
3. Melt the chocolate gently to avoid burning—use short microwave bursts or a double boiler.
4. Let the cake cool before slicing to avoid breaking the soft crumb.
5. Dust with powdered sugar before serving for extra elegance.

Frequently Asked Questions

Can I Use Canned Peaches?

Yes—just drain them well and pat dry before adding to prevent excess moisture.

What Chocolate Works Best?

Use dark chocolate (60–70% cocoa) for a rich flavor that balances the peaches’ sweetness.

Can I Make This Cake Gluten-Free?

Yes—replace the all-purpose flour with a gluten-free flour blend.

Do I Have to Peel the Peaches?

Peeling is optional, but removing the skin creates a smoother texture in the cake.

Can I Serve This with Toppings?

Absolutely—whipped cream, vanilla ice cream, or a drizzle of chocolate sauce are great options.

How to Freeze

Wrap cooled cake slices tightly in plastic wrap and store in a freezer-safe bag for up to 1 month. Thaw at room temperature before enjoying.

How to Store

Store covered at room temperature for up to 2 days or in the refrigerator for up to 4 days. Bring to room temperature before serving for best flavor.

How To Make Peach Cocoa Cake

Step 1

Step 1

Prep the Peaches:

Prep the Peaches:

Peel and dice 2 peaches for the batter. Slice the other 2 peaches for topping and sprinkle with powdered sugar.

Melt the Chocolate:
Place chocolate in a microwave-safe bowl and heat for about 2 minutes, stirring halfway through, until smooth.

Make the Batter:
In a mixing bowl, beat butter, sugar, and vanilla until creamy. Add eggs one at a time, mixing well after each.

Add Chocolate and Dry Ingredients:
Stir in the melted chocolate. Sift in flour, cocoa, cornstarch, and baking powder. Mix until combined.

Step 2

Step 2

Peel and dice 2 peaches for the batter. Slice the other 2 peaches for topping and sprinkle with powdered sugar.

Fold in Peaches:
Gently fold diced peaches into the batter with a spatula.

Step 3

Step 3

Melt the Chocolate:
Place chocolate in a microwave-safe bowl and heat for about 2 minutes, stirring halfway through, until smooth.

Assemble:
Pour batter into a parchment-lined 9-inch (24 cm) cake tin. Arrange sliced peaches on top.

Bake:
Bake at 360°F (180°C) for about 35 minutes, or until a toothpick comes out clean.

Step 4

Step 4

Make the Batter:
In a mixing bowl, beat butter, sugar, and vanilla until creamy. Add eggs one at a time, mixing well after each.

Cool and Serve:
Let cool completely before transferring to a serving plate. Dust with powdered sugar if desired.