Cherry Chocolate Cake Recipe

Name: Cherry Chocolate Cake
Prep time: 50 min
Cook time: 37 min
Total time: 87 min
Yield: 12
Cuisine: Korean
Ingredients: 3 Eggs (about 150g); 75g Sugar; 2g Vanilla extract; 25g Unsalted butter; 30g Milk; 7g Cocoa powder; 80g Cake flour; 250g Heavy cream; 10g Sugar; 70g Cherry jam; Sugar syrup; 60g Cherry jam; 100g Dark couverture chocolate; 15g Unsalted butter; 180g Heavy cream; Ganache; 20g dark couverture chocolate; 20g heavy cream; 5g unsalted butter; Canned cherry

by Cooking Tree 2021-11-12

written by Cooking Tree Published: 2021-11-12Updated: 2023-11-29

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Cherry Chocolate Cake is on the menu in Cooking Tree, and we are going to teach you how to make this delicious recipe from scratch!

I made a chocolate cake using cherry jam and canned cherries~
You can enjoy two creams together by using fresh cream in the middle and ganache cream on the outside.

Whipping the whipped cream as hard as possible makes it feel very hard, but if you whip the cream hard in the middle, it’s good to keep its shape.

Put the ganache cream in the freezer to cool, and when the edges are hardened and it feels thick in the middle, whipping makes a cream with a good texture for icing.

Whipped cream with cherry jam gives it a strong cherry flavor, and the canned cherries on top are easy to eat because the seeds have been removed.

Ganache used for decoration can be used beautifully only when the temperature is right.
Enjoy watching~♬ Enjoy~

Follow along with the 📝 recipes below👇🏾👇🏾

Cherry Chocolate Cake
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Rating: 5.0/5
( 1 voted )

Serves: 12 Prep Time: 50 Minutes Cooking Time: 37 Minutes 37 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

3 Eggs (about 150g)
75g Sugar
2g Vanilla extract
25g Unsalted butter
30g Milk
7g Cocoa powder
80g Cake flour

250g Heavy cream
10g Sugar
70g Cherry jam
Sugar syrup
60g Cherry jam

100g Dark couverture chocolate
15g Unsalted butter
180g Heavy cream

Ganache

20g dark couverture chocolate
20g heavy cream
5g unsalted butter

Canned cherry

Instructions

Place a bowl of eggs on a pot of hot water, add sugar and vanilla extract, mix, and raise the temperature to about 40 degrees.
Remove the bowl from the pan and melt the bowl with unsalted butter and milk.
Whip the egg mixture to make fine and rich foam, sift the soft flour, and mix.
Add cocoa powder to the melted unsalted butter and milk, mix, add a little dough, and mix, then add the mixture to the main dough and mix.
Pour the dough into a 15cm mold, clear the air bubbles, bake in an oven preheated to 170 degrees for 37 minutes, remove from the mold, and cool.
Slice the cooled sheet into 4 1.5cm thick slices.
Whip the cold whipped cream with sugar, then add cherry jam and whip it, then put it in a piping bag.
Put one sheet on a rotating plate, sprinkle sugar syrup and cream, then flatten it, put another sheet on it, sprinkle syrup, and apply the cream.
Put cherry jam (60g) on top of the cream, put a sheet on it, sprinkle sugar syrup on it, put the cream on top, put the remaining sheet on top, and put it in the refrigerator.
Put the dark couverture chocolate, unsalted butter, and whipped cream in a bowl put it on top of hot water, melt it in a hot water bath, and then harden it in the freezer for 25 to 30 minutes.
Whip the hardened chocolate mixture to make the cream, spread it over the entire cake, and let it harden in the refrigerator for about 30 minutes.
Pour 27-degree ganache on the edge of the cake, sprinkle cocoa powder, and finish with canned cherries.