Cake with ganache cream and cherries

Cherry Ganache Cake – Episode 5 of the "Gift Cakes" series

Preparation time: 1 hour
Baking time: 1 hour
Total time: 2 hours
Number of servings: 12-14

Welcome to the sweet realm of cakes! Today we will create together a cherry ganache cake, a delicious dessert that will bring joy to any special occasion. This recipe is not only a treat for the taste buds but also a true work of art for the eyes. Our cake will have soft layers filled with creamy ganache and juicy cherries, all covered with a glossy glaze. It is a recipe that reflects the passion for cooking and the joy of giving, perfect for special occasions or simply to indulge your family. Let’s get started!

Ingredients

Base 1:
- 2 eggs
- 100 g sugar
- 100 g butter
- 100 g chocolate (preferably dark for an intense flavor)
- 100 g flour
- rum essence

Bases 2 and 3:
- 4 eggs
- 6 tablespoons of flour
- 200 g sugar
- vanilla essence

Ganache cream:
- 250 g chocolate (dark or milk, depending on preference)
- 250 ml liquid cream
- pitted cherries (about 200 g)

Syrup:
- 100 g sugar
- 150 ml water
- rum essence

Glaze:
- 200 g chocolate (dark)
- 100 ml liquid cream
- 100 g butter

Decoration:
- 50 g white chocolate (for an elegant contrast)

Recipe history

Cakes are an integral part of culinary culture throughout history, being associated with celebrations and moments of joy. Chocolate and fruit cakes, like this one with cherries, bring a perfect balance between sweetness and acidity, making them a favorite in many corners of the world. The cherries, due to their distinct taste, perfectly complement the richness of the chocolate, creating a memorable tasting experience. This cake is not just a dessert but a story of love and giving, perfect for celebrating the beautiful moments in our lives.

Making the cake – Step by step

Step 1: Preparing Base 1

1. Beating the eggs with sugar: In a bowl, add the 2 eggs and 100 g sugar. Use a mixer to beat them at medium speed until the mixture becomes light in color and doubles in volume (about 5-7 minutes).

2. Adding dry ingredients: In another container, melt 100 g of butter and 100 g of chocolate in a double boiler or microwave. After melting, let them cool slightly, then add them to the egg mixture.

3. Incorporating the flour: Sift 100 g of flour and gradually add it to the mixture, gently mixing with a spatula to avoid lumps.

4. Egg whites: Beat the 2 egg whites until stiff peaks form. Carefully fold them into the chocolate mixture, mixing gently to maintain aeration.

5. Baking: Line a 26 cm removable cake pan with buttered parchment paper. Pour the mixture into the pan and bake in a preheated oven at 180°C for 30-35 minutes. The cake is done when a toothpick inserted comes out clean. Let it cool.

Step 2: Preparing Bases 2 and 3

1. Beating the eggs and sugar: In a large bowl, beat the 4 eggs with 200 g sugar until they double in volume. This step is essential for obtaining a fluffy base.

2. Adding the flour: Sift the 6 tablespoons of flour and the vanilla essence. Mix gently with a spatula until combined.

3. Baking the bases: Divide the mixture into two equal portions and pour each portion into a pan (you can use the same pan, ensuring it is clean). Bake at 180°C for 20-25 minutes or until the bases are golden and pass the toothpick test. Let them cool.

Step 3: Preparing the ganache cream

1. Melting the chocolate: In a small saucepan, add 250 g of finely chopped chocolate and 250 ml of liquid cream. Heat over low heat, stirring continuously until the chocolate is completely melted and a smooth cream forms.

2. Cooling and whipping the cream: Allow the cream to cool to room temperature, then refrigerate for 1 hour. After it has cooled, whip with a mixer until you achieve a thick and airy foam.

Step 4: Preparing the syrup

1. Caramelizing the sugar: In a saucepan, add 100 g of sugar and let it caramelize. Be careful not to burn it!

2. Adding water: Once the sugar has melted, extinguish it with 150 ml of water. Leave on low heat until the syrup thickens slightly. Finally, add the rum essence and let it cool.

Step 5: Preparing the glaze

1. Melting the ingredients: In a small saucepan, combine 200 g of chocolate, 100 ml of liquid cream, and 100 g of butter. Mix over low heat until all ingredients melt and combine.

2. Cooling the glaze: Allow the glaze to cool slightly to thicken.

Step 6: Assembly

1. The base layer: Start with base 2, which you lightly soak with the prepared syrup.

2. Adding the cream and cherries: Add half of the ganache cream, followed by a handful of cherries. These will add a contrast of freshness and acidity.

3. Continuing assembly: Add base 1, which is also soaked, followed by the remaining ganache cream and more cherries. Top with base 3, which is lightly soaked.

4. Applying the glaze: Pour the warm glaze over the cake, allowing it to flow gently over the edges.

5. Decorating: Chop 50 g of white chocolate and sprinkle over the cake for an elegant look.

Useful tips

- Choosing chocolate: Opt for high-quality chocolate, as its flavor will significantly influence the final result.
- Fresh or frozen cherries: If you don't have fresh cherries on hand, you can use frozen cherries. Make sure to thaw and drain them of excess water.
- Flavor variations: For an interesting note, you can add a bit of cinnamon or nutmeg to the chocolate base or ganache cream.
- Serving: This cake is perfect served alongside a scoop of vanilla ice cream or with a cup of aromatic coffee.
- Storage: The cake keeps well in the refrigerator, covered with plastic wrap, for 3-4 days, but it may disappear much faster!

Nutritional information

This chocolate and cherry cake is a true delicacy, but remember that it is also a source of calories. A serving can contain approximately 400-500 calories, depending on the ingredients and portion size. Chocolate provides antioxidants, while cherries are rich in vitamins and minerals, having a beneficial effect on health.

Frequently asked questions

1. Can I use another type of chocolate?
Yes, you can use milk or white chocolate, but the result will differ in terms of flavor intensity.

2. What should I do if the base doesn’t rise enough?
Make sure the ingredients are at room temperature and that you have beaten the eggs well. Also, do not open the oven door during baking.

3. How can I make the cake less sweet?
You can reduce the amount of sugar in the base and syrup, but make sure to maintain the balance of flavors.

4. Can I replace the cherries with another fruit?
Yes, you can use cherries, raspberries, or even strawberries, depending on your preferences.

Now that you have all the necessary information, you are ready to create this cherry ganache cake that will surely impress everyone. Cook with your heart and enjoy every moment!