Cherry Chocolate Cake: A Delightful Blend of Sweet and Tart
Cherry Chocolate Cake: A Delightful Blend of Sweet and Tart
How to Make a Beautiful Cherry Chocolate Cake at Home
Today, I’m finally taking on a baking project I’ve always wanted to try: a Cherry Chocolate Cake! This recipe combines moist chocolate sponge layers with a rich chocolate cream, sweet mascarpone, and bursts of fresh cherry. It’s perfect for special occasions or an elegant afternoon tea.
Cake Assembly- 3 Chocolate Genoise Layers
- 14 Pitted Cherries, prepared
Rich Chocolate Cream- 35g Heavy Cream (for ganache)
- 35g Dark Chocolate (chips or couverture, finely chopped)
- 110g Heavy Cream (for whipping)
Smooth Mascarpone Cream- 75g Heavy Cream
- 15g Mascarpone Cheese
- 9g Granulated Sugar (adjust to taste)
- A few drops Vanilla Extract (for flavor enhancement)
Moistening Syrup- 10g Hot Water
- 8g Granulated Sugar
- 35g Heavy Cream (for ganache)
- 35g Dark Chocolate (chips or couverture, finely chopped)
- 110g Heavy Cream (for whipping)
Smooth Mascarpone Cream- 75g Heavy Cream
- 15g Mascarpone Cheese
- 9g Granulated Sugar (adjust to taste)
- A few drops Vanilla Extract (for flavor enhancement)
Moistening Syrup- 10g Hot Water
- 8g Granulated Sugar
- 10g Hot Water
- 8g Granulated Sugar
Cooking Instructions
Step 1
First, let’s prepare the chocolate cream base. In one bowl, place 110g of heavy cream. In another, combine 35g of heavy cream with 35g of dark chocolate. Melt this mixture gently over a double boiler (bain-marie) to create a smooth ganache. Once the ganache is smooth and slightly cooled, pour it into the 110g of heavy cream and whisk until well combined.
Step 2
Using an electric hand mixer, whip the chocolate cream base until it reaches a stiff peak consistency. It should be thick enough to hold its shape but still smooth.
Step 3
Spread a very thin layer of the chocolate cream onto your cake board. This will act as ‘glue’ to keep the first chocolate genoise layer from sliding. Carefully place one layer of the genoise sponge on top.
Step 4
Brush the surface of the sponge layer generously with the prepared sugar syrup. This will keep the cake moist. Be careful not to oversaturate it, which could make the cake soggy.
Step 5
Spread a thin, even layer of the chocolate cream over the syrup-brushed sponge. Aim for a consistent thickness across the surface.
Step 6
Arrange 7 of the prepared pitted cherries on top of the chocolate cream layer. Distribute them evenly, avoiding clusters, for a beautiful presentation and balanced flavor.
Step 7
Gently spread another thin layer of chocolate cream over the cherries, covering them completely. This helps to meld the cherry flavor into the cream and provides a stable base for the next sponge layer.
Step 8
Carefully place the second chocolate genoise sponge layer on top. Ensure it’s centered to maintain a neat appearance.
Step 9
Brush this sponge layer with sugar syrup, just as you did with the first. This ensures every layer of the cake is moist and delicious.
Step 10
Spread another thin, even layer of chocolate cream over the syrup-brushed sponge.
Step 11
Arrange the remaining 7 pitted cherries on top of this chocolate cream layer.
Step 12
Cover the cherries with a final thin layer of chocolate cream, spreading it smoothly.
Step 13
Place the last chocolate genoise sponge layer (the third one) on top of the cake. Gently press down to secure it and create a stable structure.
Step 14
Brush the top sponge layer with the remaining sugar syrup. Ensuring the top is also moist contributes significantly to the cake’s overall texture.
Step 15
Now, it’s time for the final coating. Generously apply the chocolate cream all over the cake, like frosting it. Start from the top and work your way down the sides, smoothing the cream to create a sleek finish.
Step 16
Prepare the mascarpone cream. In a separate bowl, combine 75g heavy cream, 15g mascarpone cheese, 9g sugar, and a few drops of vanilla extract. Whip with a hand mixer until smooth and creamy. Avoid over-whipping; you want a soft, luscious texture.
Step 17
Spread the prepared mascarpone cream evenly over the entire cake, both on top and the sides. Use an offset spatula or bench scraper to create a smooth, even surface. This outer layer adds a delightful tang and lightness.
Step 18
Transfer the remaining mascarpone cream into a piping bag fitted with your desired tip. Decorate the top of the cake freely with swirls, rosettes, or any pattern you like. This is where you can add your personal artistic touch.
Step 19
Finally, place the remaining 4 cherries on top of the decorated cake as a finishing touch. Their vibrant color will beautifully enhance the overall presentation.
Step 20
Voila! Your delicious Cherry Chocolate Cake is complete. Enjoy this wonderful dessert with a cup of coffee or tea!
