Chocolate Ganache and Sour Cherry Cake
This is the kind of cake I make when I need something reliable, with simple ingredients and a classic combination of chocolate and sour cherries. Most of the time, I use a store-bought cake base or one I already have prepared. I let the ganache cool in the fridge to firm up, and while I wait, I drain the sour cherries from the compote and prepare to soak the cake. It's not complicated, but it requires a bit of patience.
Quick Info
Total Time: 4-5 hours (includes cooling time for the cream and the cake)
Actual Preparation Time: about 45 minutes
Cooling Time: 2-3 hours for ganache, an additional 3-4 hours for the cake
Servings: 10-12 slices
Difficulty: medium
Recipe Type: dessert, special occasions
Ingredients
Cake base (vanilla or cocoa) – store-bought or homemade, for a cake with a diameter of approx. 24 cm
For the ganache:
300 ml liquid cream
300 g dark or milk chocolate (you can use a mix, I added both)
40 g butter
2-3 tablespoons Finetti (optional)
almond essence
For the fruit layer:
1 jar of sour cherries (well-drained)
For assembly and decoration:
whipped cream for decoration
melted chocolate for decoration (optional)
Preparation Method
1. Prepare the chocolate ganache. Place the liquid cream in a thick-bottomed pot and heat it over low heat, just until it starts to simmer around the edges. Remove the pot from the heat and pour the hot cream over the broken chocolate pieces. Add the butter.
2. Slowly mix with a spoon, without rushing, until the chocolate melts and everything becomes smooth. Finally, add 2-3 tablespoons of Finetti (if using) and a few drops of almond essence.
3. Cover the pot and let the ganache cool in the fridge for at least 2-3 hours, until it cools and starts to firm up.
4. Once cooled, take the ganache out of the fridge. Using a mixer, whip the cream for a few minutes, just enough to gain volume and become firmer. Don't whip too much, or it will become too dense.
5. Prepare the cake base. Cut the cooled cake into three equal layers. If using a store-bought cake, check that the thickness is as uniform as possible.
6. For soaking, use the juice from the sour cherry compote. Wet each slice of cake, one at a time, with a brush or spoon, without overdoing it with the liquid.
7. Assembly: Place the first layer of cake on a platter. Spread a layer of whipped ganache. Sprinkle the well-drained sour cherries on top. Place the next layer of cake, add another layer of cream, then another layer of cherries. Cover with the last layer of cake, which you soak in the same way, then cover the entire cake with the remaining ganache or save some for the sides, as preferred. For the last layer, do not add cherries on top.
8. Decorate as desired. I usually whip a little liquid cream and spread it simply over the cake, then drizzle some melted chocolate on top. I don't complicate with elaborate decorations.
9. Place the cake in the fridge for at least 3-4 hours (ideally overnight). It can be sliced and served cold.
Why I Make This Recipe Often
I like that it's not hard to make, and the combination of chocolate and sour cherries is always appreciated. It can be easily adapted, especially if you already have a cake base made or leftover compote. It keeps well in the fridge and doesn't require complicated ingredients.
Tips and Variations
Tips
- The sour cherries must be well-drained, so they don't make the cream or cake too soggy.
- If the ganache isn't firm enough after cooling, leave it in the fridge for another 30 minutes.
- Whip the ganache just enough to become airy, but don't insist, or else it will curdle.
Substitutions
- You can use only dark chocolate or only milk chocolate, according to taste.
- If you don't have Finetti, the cream will still turn out well without it; it's just an added flavor.
- The almond essence can be omitted or replaced with a little vanilla.
Variations
- Cocoa cake gives a more intense flavor, while vanilla is lighter.
- Instead of sour cherries, you can use canned cherries, but the taste will be milder.
- If you don't want to decorate with whipped cream, you can leave the cake with just the chocolate cream on the outside.
Serving Ideas
The cake is good and simple, cold, directly from the fridge. If needed, you can cut it into small cubes for festive platters.
Frequently Asked Questions
1. Can I use a store-bought cake base?
Yes, it works well with store-bought cake. Just make sure it’s not too dry and that it fits in size.
2. Can I use fresh sour cherries instead of compote?
Theoretically yes, but the cake won’t have the same syrup for soaking, and fresh sour cherries can be more tart and less soft.
3. Can the ganache be made with white chocolate?
It can, but the texture and final taste will be different. I don't recommend it for this combination.
4. If I don't have a mixer, can I make the ganache just with a spoon?
The ganache can be used unwhipped, but the whipped texture is airier. With a spatula or whisk, it won't be as fluffy, but it’s okay without.
5. Can I freeze the cake?
I don’t recommend it. The ganache and whipped cream don’t keep their texture well when frozen.
Nutritional Values (estimated)
A medium slice (approx. 120 g) has about 320-360 kcal. Of these, about 35-40% come from fats (chocolate, cream, butter), 50-55% from carbohydrates (cake, chocolate, Finetti), and 5-7% from proteins. Values are approximate and may vary depending on the type of cake base and the amount of cream or Finetti used.
Storage and Reheating
The cake can be stored in the fridge, covered, for up to 4 days. It should not be reheated. It is best served cold, directly from the fridge. If it sits too long at room temperature, the cream may start to soften.
This is the kind of cake I make when I need something reliable, with simple ingredients and a classic combination of chocolate and sour cherries. Most of the time, I use a store-bought cake base or one I already have prepared. I let the ganache cool in the fridge to firm up, and while I wait, I drain the sour cherries from the compote and prepare to soak the cake. It's not complicated, but it requires a bit of patience.
Quick Info
Total Time: 4-5 hours (includes cooling time for the cream and the cake)
Actual Preparation Time: about 45 minutes
Cooling Time: 2-3 hours for ganache, an additional 3-4 hours for the cake
Servings: 10-12 slices
Difficulty: medium
Recipe Type: dessert, special occasions
Ingredients
Cake base (vanilla or cocoa) – store-bought or homemade, for a cake with a diameter of approx. 24 cm
For the ganache:
300 ml liquid cream
300 g dark or milk chocolate (you can use a mix, I added both)
40 g butter
2-3 tablespoons Finetti (optional)
almond essence
For the fruit layer:
1 jar of sour cherries (well-drained)
For assembly and decoration:
whipped cream for decoration
melted chocolate for decoration (optional)
Preparation Method
1. Prepare the chocolate ganache. Place the liquid cream in a thick-bottomed pot and heat it over low heat, just until it starts to simmer around the edges. Remove the pot from the heat and pour the hot cream over the broken chocolate pieces. Add the butter.
2. Slowly mix with a spoon, without rushing, until the chocolate melts and everything becomes smooth. Finally, add 2-3 tablespoons of Finetti (if using) and a few drops of almond essence.
3. Cover the pot and let the ganache cool in the fridge for at least 2-3 hours, until it cools and starts to firm up.
4. Once cooled, take the ganache out of the fridge. Using a mixer, whip the cream for a few minutes, just enough to gain volume and become firmer. Don't whip too much, or it will become too dense.
5. Prepare the cake base. Cut the cooled cake into three equal layers. If using a store-bought cake, check that the thickness is as uniform as possible.
6. For soaking, use the juice from the sour cherry compote. Wet each slice of cake, one at a time, with a brush or spoon, without overdoing it with the liquid.
7. Assembly: Place the first layer of cake on a platter. Spread a layer of whipped ganache. Sprinkle the well-drained sour cherries on top. Place the next layer of cake, add another layer of cream, then another layer of cherries. Cover with the last layer of cake, which you soak in the same way, then cover the entire cake with the remaining ganache or save some for the sides, as preferred. For the last layer, do not add cherries on top.
8. Decorate as desired. I usually whip a little liquid cream and spread it simply over the cake, then drizzle some melted chocolate on top. I don't complicate with elaborate decorations.
9. Place the cake in the fridge for at least 3-4 hours (ideally overnight). It can be sliced and served cold.
Why I Make This Recipe Often
I like that it's not hard to make, and the combination of chocolate and sour cherries is always appreciated. It can be easily adapted, especially if you already have a cake base made or leftover compote. It keeps well in the fridge and doesn't require complicated ingredients.
Tips and Variations
Tips
- The sour cherries must be well-drained, so they don't make the cream or cake too soggy.
- If the ganache isn't firm enough after cooling, leave it in the fridge for another 30 minutes.
- Whip the ganache just enough to become airy, but don't insist, or else it will curdle.
Substitutions
- You can use only dark chocolate or only milk chocolate, according to taste.
- If you don't have Finetti, the cream will still turn out well without it; it's just an added flavor.
- The almond essence can be omitted or replaced with a little vanilla.
Variations
- Cocoa cake gives a more intense flavor, while vanilla is lighter.
- Instead of sour cherries, you can use canned cherries, but the taste will be milder.
- If you don't want to decorate with whipped cream, you can leave the cake with just the chocolate cream on the outside.
Serving Ideas
The cake is good and simple, cold, directly from the fridge. If needed, you can cut it into small cubes for festive platters.
Frequently Asked Questions
1. Can I use a store-bought cake base?
Yes, it works well with store-bought cake. Just make sure it’s not too dry and that it fits in size.
2. Can I use fresh sour cherries instead of compote?
Theoretically yes, but the cake won’t have the same syrup for soaking, and fresh sour cherries can be more tart and less soft.
3. Can the ganache be made with white chocolate?
It can, but the texture and final taste will be different. I don't recommend it for this combination.
4. If I don't have a mixer, can I make the ganache just with a spoon?
The ganache can be used unwhipped, but the whipped texture is airier. With a spatula or whisk, it won't be as fluffy, but it’s okay without.
5. Can I freeze the cake?
I don’t recommend it. The ganache and whipped cream don’t keep their texture well when frozen.
Nutritional Values (estimated)
A medium slice (approx. 120 g) has about 320-360 kcal. Of these, about 35-40% come from fats (chocolate, cream, butter), 50-55% from carbohydrates (cake, chocolate, Finetti), and 5-7% from proteins. Values are approximate and may vary depending on the type of cake base and the amount of cream or Finetti used.
Storage and Reheating
The cake can be stored in the fridge, covered, for up to 4 days. It should not be reheated. It is best served cold, directly from the fridge. If it sits too long at room temperature, the cream may start to soften.