dailydelicious: Chocolate Cherry Cakes

dailydelicious: Chocolate Cherry Cakes

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Chocolate Cherry Cakes

 Soft and moist chocolate butter cake, with a load of chocolate ganache, cherry, and lovely Kirsh’s fragrance.





Well, I found a bottle of dark cherry in the kitchen cabinet, and I thought that I should use it before the best before date, haha. There are many ways to use it, but today I just want to make something simple (and easy) with deep chocolate taste.
For this recipe, you don’t have to wait until the cake and ganache to become completely cool, just pour the ganache over the warm cake, and enjoy the moist and gooey effect that you get from this method. 
Actually, if you want to make this cake more intoxicated you can soak the cherry in Kirsh before using it (and pour 1 tbsp of Kirsh into the batter too). But with too much of Kirsh (or alcohol), I don’t think that my niece can eat it, hehe. 


English: Chocolate cherry cake
สูตรภาษาไทย: ช็อกโกแลตเชอรี่เค้ก

日本語のレシピ:チョコレートチェリーケーキ
Youtube: ช็อกโกแลตเชอรี่เค้ก /Chocolate cherry cake/ チョコレートチェリーケーキ

Chocolate Cherry Cakes

Makes 18 cm cake



Chocolate cherry cake
30 g ……………………… Chocolate chips
200 g ……………………. Dark cherry (canned) (net weight)
110 g ……………………..  All-purpose flour
20 g ……………………… Cocoa powder
1/4 tsp …………………. Baking Soda
1/4 tsp …………………. Baking powder
60 g …………………….. Unsalted butter
……………………………. Pinch of Salt
60 g …………………….. Granulated sugar
70 g …………………….. Brown sugar
1 …………………………. Egg
115 g …………………… Milk
60 g ……………………. Chocolate chips
Ganache
60 g ……………………. Dark chocolate
80 g ……………………. Whipping cream
1 tbsp …………………. Kirsch (Or water)



Preheat an oven to 180℃.
Line 18 cm cake pan with baking paper.
Sift flour, baking powder, baking soda, cocoa powder together, set aside.


 Line 30 g of chocolate chips and dark cherries over the base of the cake pan.

 Beat the butter with salt until smooth, put both kinds of sugar into the bowl, beat to combine.


 Mix in the egg.


 Pour half of the sifted flour mixture into the bowl, beat to combine.


Pour milk into the bowl, mix to combine.

 Pour the rest of the flour mixture and 60 g of chocolate chips.


 Fold to combine.


 Pour into the prepared pan, bake for 55-60 minutes.


 Let it cool in the pan for 5 minutes.


 Then remove from the pan.


Put chocolate into a bowl. 
Heat the whipping cream in a microwave  (600W) for 50 seconds.
Pour over the chocolate, with Kirsch.


 Mix until smooth.


Pour over the cake.
Ready to enjoy!

Chocolate Cherry Cakes

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