This cake can be broken down into 4 steps – bake, fill, frost and garnish. I plan on making two cakes. Ganache Drip: Place the chopped chocolate and heavy cream in a medium heat-proof bowl. Bake: Pour batter into a 9×13 pan sprayed with non-stick spray and bake for 30-35 minutes. Recipe by The First Year. This will give you a “whipped” texture to your frosting. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**. The cake mix is based on a chocolate cake from Myra Kornfeld’s brilliant book, The Voluptuous Vegan. I am not sure how many cherries that is exactly – start with 1/2 cup chopped cherries, puree them and see it that yields enough! When the final layer of buttercream is added to the cake it states to refrigerate for an additional 20 to 30 minutes. The exact time will depend on the baking pan types and sizes you use. This will give you a “whipped” texture to your frosting. I’m in Brazil, so I need to make some substitutions. We use salted butter to cut the sweetness a bit.  I can’t wait to try the new recipe for the chocolate cake, peanut butter buttercream with chocolate chard’s! Don’t melt it. Yes, definitely! Chilling the cake and allowing the ganache to cool a bit will help this.**. Hi Beth, Place the cake in the fridge for 20-30 more minutes. You could try doing 1 and 1/2 times the recipe to have enough batter to fill the 9 inch pan. For best results, make sure the cake cooled. After all that trial though so far it is tasting and looking pretty good. Place mini chocolate chips around the outside of the cake. I know this is a stupid question, but how many layers of 6 inch cake did you use for this cherry cake that is pictured? Hello Beth! https://www.allrecipes.com/recipe/7281/chocolate-cherry-cake-i In a smaller bowl, combine the flour, baking powder and salt, gently mix with a spoon. Microwave for 30 second intervals until the chocolate is mostly melted. 3/4 tsp Baking powder. This will help seal the cherries into the buttercream and prevent the juice from seeping into the cake. Once the ganache is room temperature, use a spoon to drizzle the ganache around the sides of the cake, allowing it to drip down the sides. I want to make sure the ingredients are as clear as possible so readers don’t just quickly glance and read the wrong number :), Seeing the confusion on the recipe stated is per layer as the print version does not state per layer. One question – how many cherries do I need to make the cherry puree? I am a novice at cake baking but I feel with your helpful tips , I should be able to bake one next week. I’m going to have to give that method a try! In a mixing bowl, combine the butter and sugar, beat using an electric mixer until fluffy. Thank you! For a pourable ganache, cool, stirring occasionally, until mixture reaches 85°-90° and is slightly thickened, about 40 minutes. Required fields are marked *. Gradually add half of the flour mixture to the wet ingredients, do not dump it in, rather take spoonfuls of the flour mixture and gently shake it over the wet ingredients, as if you were sifting in the flour. **Calories are counted based on using all of the frosting. I would like to verify a part of the recipe that doesn’t seem to make sense to me. Once cool, remove the parchment paper round from the bottom of the cake. Divine, amazing, MAKE THIS CAKE… https://www.mycakeschool.com/recipes/cherry-cake-a-scratch-recipe I don’t have a pitter either, I just use a chopstick, but not the bottle, that is new to me and I have to say, I am going to try it.Â. Do your best to measure out half of an egg white. It came kind of flat not springy looking like yours. Using a microwave-safe bowl, add your chocolate chips and milk. The only secret I have to cutting a cake is cleaning the knife in between each cut, that way you have super clean cut lines! You can make 2 8″ round layers if you’d like but you’ll have to adjust the baking time. There are a lot of gorgeous recipes out there for small but tall cakes. Grease and flour the baking pans. They are  french griottes its a more sour type of cherrie that’s been soaked in his own juice.  It's been around forever known as "Chocolate Covered Cherry Cake" It was the first dessert to disappear at a church function and nobody believed how easy it is to make! I’ll give it a try anyway! Once the chocolate cake is out of the oven, make the chocolate ganache frosting. For example, put 1/4 cup of buttercream in-between each layer. Allow the cake to cool completely on a cooling rack. Look through all of symbols and it will have almost all the standard and basics such as 1/2 and 1/4 and 3/4 and so on. Add in the egg whites, beat again. I will keep you posted on how I go :). After all of the powdered sugar is combined, add in your heavy whipping cream and cherry juice. Have you tried our cherry almond cake?  I have no clue how to divide an egg white-LOL! Hi Vanessa! Bake for 25-30 minutes. It is truly art. Can I add the whole egg? Can you send me a slice?! The chocolate … get the secrets behind our top FIVE cakes! Okay, Beth, this cake is straight gorgeous! Cover dried cherries with warm water and set aside so they soften and plump. Fill in the middle of the cake with ganache and spread evenly with the back of the spoon. I love the fresh cherries here and they pair amazingly with the chocolate :) This is such a centerpiece cake! ???? Spread the ganache over the top of the cake and sprinkle chocolate shavings. This cake looks so gorgeous .. I’m going to try baking this tomorrow. May I? Try to get the buttercream as even as possible around the cake. originally published August 24, 2015 — last updated February 19, 2020 Valentine’s Day….First birthday cake…Shower cake or just a special occasion cake, this decadent cake is sure to please. If you google griotte cherries you’l might see what I mean! I don’t know why, but it seems like a cool party trick! Yes! All Rights Reserved. Fourth step – garnish. Make sure the cake is completely cooled, then wrap the cake in plastic wrap and place it in the refrigerator. I absolutely love chocolate and cherries–this cake looks heavenly! Definitely utilize those resources to help you along the way! Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. Fingers crossed the standard frosting recipe will cover the whole cake as I really don’t want to make more buttercream and don’t even know if I have enough powdered sugar to do a whole second batch. Let it cool for 5 minutes at room temperature and pour the ganache over the cake. 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