Introduction
A Chocolate Cherry Ganache Cake is a luxurious dessert that brings together the rich depth of dark chocolate and the sweet-tart brightness of cherries. Whether you’re preparing for a special occasion or simply indulging in a weekend baking spree, this cake promises to be the star of the show. The velvety ganache drizzle adds a glossy finish and a deep, indulgent flavor that complements the moist chocolate sponge and the fruity cherry filling.
The History
Ganache has its roots in French patisserie, traditionally made by emulsifying chocolate and cream to create a smooth, shiny mixture used for glazing, filling, or dipping. The idea of combining chocolate with cherries is classic and timeless, often seen in desserts like Black Forest Cake (Schwarzwälder Kirschtorte), where cherries and chocolate are layered with rich whipped cream. Over time, bakers around the world have reimagined this pairing in various forms, and the Chocolate Cherry Ganache Cake is a modern, elegant expression of this beloved flavor combination.
Ingredients Breakdown
This cake is composed of three main elements: the chocolate sponge cake, the cherry filling or compote, and the chocolate ganache topping. Each component contributes to the overall experience of the dessert.
- Chocolate Sponge Cake: Flour, cocoa powder, sugar, baking powder, baking soda, salt, eggs, milk, oil, and hot coffee. The coffee enhances the chocolate flavor without making the cake taste like coffee.
- Cherry Filling: Fresh or frozen cherries, sugar, cornstarch, and a splash of cherry liqueur or vanilla extract. This filling adds a juicy, fruity layer between the cake layers.
- Chocolate Ganache: High-quality dark chocolate and heavy cream. When melted together, they create a silky, rich topping that adds elegance and flavor.
Step-by-Step Recipe
- Prepare the Cherry Filling: In a saucepan, combine 2 cups of pitted cherries (fresh or frozen), 1/4 cup sugar, 1 tablespoon cornstarch mixed with 2 tablespoons water, and a splash of cherry liqueur (optional). Cook over medium heat, stirring constantly, until thickened and bubbly. Remove from heat and let cool completely.
- Bake the Chocolate Sponge Cake:
- In a large bowl, sift together 1 3/4 cups all-purpose flour, 3/4 cup cocoa powder, 1 1/2 tsp baking powder, 1 1/2 tsp baking soda, and 1 tsp salt.
- Add 1 1/2 cups granulated sugar and mix until combined.
- Add 2 large eggs, 1/2 cup milk, 1/4 cup oil, and 1/2 cup hot coffee. Mix on medium speed until smooth and well combined.
- Pour into two 9-inch round cake pans lined with parchment paper.
- Bake at 350°F (175°C) for 28–32 minutes or until a toothpick inserted into the center comes out clean.
- Cool the cakes completely in the pans on wire racks.
- Make the Ganache:
- Chop 1 cup of high-quality dark chocolate and place it in a heatproof bowl.
- Heat 1/2 cup heavy cream in a saucepan until it just begins to simmer, then pour it over the chocolate.
- Let sit for 2 minutes, then stir gently until smooth. Let cool slightly before using.
- Assemble the Cake:
- Place one cake layer on a serving plate and spread the cooled cherry filling evenly over the top.
- Place the second cake layer on top.
- Pour the ganache over the top, allowing it to drip down the sides for a glossy finish. Use a spatula to spread it evenly if desired.
Tips
- To ensure the cake layers bake evenly, divide the batter evenly between the two pans and smooth the tops with a spatula.
- Use room temperature eggs and milk for a smoother batter and better rise.
- For extra flavor, add 1 teaspoon of vanilla extract to the cake batter.
- If the cherries are too tart, adjust the sugar in the filling to taste.
- Let the ganache cool slightly before pouring to avoid it being too runny and sliding off the cake.
Variations and Customizations
- Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free flour blend.
- Dairy-Free: Replace the milk with almond or oat milk, and use coconut cream instead of heavy cream for the ganache.
- Layer Cake: Add a third cake layer for a taller, more impressive cake.
- Alcohol Infusion: Brush the cake layers with a cherry liqueur or kirsch simple syrup for added moisture and flavor.
- Decoration: Garnish the top with fresh cherries, chocolate shavings, or edible gold leaf for a festive touch.
Health Considerations and Nutritional Value
This cake is a treat and should be enjoyed in moderation. A typical slice contains approximately 400–500 calories, depending on the portion size and ingredients used. Here’s a general nutritional breakdown:
- Calories: 450 kcal
- Carbohydrates: 60g
- Protein: 5g
- Fat: 22g (mostly from butter, oil, and cream)
- Sugar: 35g
- Fiber: 2g
To make it healthier, consider the following:
- Use whole wheat flour or almond flour in place of all-purpose flour.
- Substitute some of the sugar with natural sweeteners like maple syrup or honey.
- Use low-fat Greek yogurt instead of oil or butter in the cake batter.
- Opt for dark chocolate with at least 70% cocoa solids for the ganache to reduce sugar content.
Ingredients
For the Chocolate Sponge Cake:
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 1 1/2 cups granulated sugar
- 2 large eggs (room temperature)
- 1/2 cup milk (room temperature)
- 1/4 cup vegetable oil
- 1/2 cup hot brewed coffee
For the Cherry Filling:
- 2 cups pitted cherries (fresh or frozen)
- 1/4 cup granulated sugar (adjust to taste)
- 1 tbsp cornstarch mixed with 2 tbsp cold water
- 1 tsp cherry liqueur or vanilla extract (optional)
For the Chocolate Ganache:
- 1 cup chopped dark chocolate (70% cocoa or higher)
- 1/2 cup heavy cream
Directions
- Make the Cherry Filling: In a saucepan, combine cherries, sugar, and cornstarch slurry. Cook over medium heat, stirring until thickened. Stir in liqueur or vanilla and set aside to cool.
- Prepare the Cake Batter: Sift dry ingredients into a bowl. Add sugar and mix. Add eggs, milk, oil, and coffee. Beat until smooth.
- Bake the Cake:
