Chocolate ganache cake with mascarpone, raspberries, and cherries

We start with the chocolate ganache, an essential element that will give our cake a decadent touch. In a thicker-bottomed pot, we put 200 ml of liquid cream and 200 g of dark chocolate, which we break into small pieces. It is important to use quality chocolate, as the final taste will depend heavily on it. We transfer the mixture over low heat and continuously stir with a silicone spatula to avoid burning the chocolate. When the chocolate has completely melted and the mixture becomes homogeneous, we set the pot aside and let the ganache cool. Then, we transfer it to the refrigerator for 3-4 hours, or, if we have time, let it set overnight. After it has properly set, we take the ganache out of the fridge and mix it with an electric mixer until we obtain a fluffy and airy cream.

For the base, we start by beating the 4 egg yolks with 150 g of sugar until the mixture becomes light in color and fluffy. We add 100 ml of oil and 100 ml of warm milk, mixing well to homogenize the ingredients. Then, we sift 200 g of flour, 10 g of baking powder, and vanilla essence, integrating all the ingredients into a uniform composition. Separately, we beat the egg whites with a pinch of salt until they form stiff peaks. These will be carefully folded into the yolk mixture using a spatula, so as not to lose the air from the egg whites. We line a large baking tray with parchment paper, pour in the mixture, and level it evenly. We place the base in a preheated oven at 180 degrees Celsius and bake for about 12 minutes. When ready, we take the base out of the oven, let it cool, and then cut it into two equal pieces widthwise.

For the mascarpone cream, we put 250 g of mascarpone in a bowl, add 100 g of powdered sugar, and the grated zest of one lemon. We mix the ingredients until we obtain a smooth and homogeneous cream, which will add a pleasant contrast with the chocolate ganache.

The fruit jelly is a delicious and simple composition. We wash 200 g of sour cherries, remove the pits, and wash 100 g of raspberries. In a saucepan, we put the raspberries, sour cherries, and 100 g of sugar. We bring the mixture to medium heat, stirring constantly. When the sugar has completely dissolved, we dissolve 20 g of starch in 3-4 tablespoons of cold water, which we add over the fruits. We continue to stir until the composition thickens, obtaining a consistency similar to pudding, then we take it off the heat.

We divide the jelly evenly over the two layers of the base, leveling it with a spoon. We let it cool completely. We place the first layer with the jelly side up on a platter, add the chocolate cream and level it carefully. Then, we place the second layer, also with the jelly side up, and spread the mascarpone cream evenly on top. We cover the cake and leave it in the refrigerator for 2-3 hours, for all the layers to set.

After it has been in the fridge, we portion the cake and decorate it with fresh cherries for an attractive appearance and a note of freshness. This chocolate ganache cake, with fluffy base, fruit jelly, and mascarpone cream is perfect for any occasion. Enjoy your meal!