Elegant Cake with Chocolate and Cherries Chocolate Cake

Elegant Cake with Chocolate and Cherries

When a Wedding Anniversary has a beautiful number, it requires a proper cake: classy, fine, divine flavored. Springy colors, assorted with the weather (although the calendar doesn’t show spring yet), with plenty of white and dark chocolate and ennobled with sour cherries – as it was asked. The design was all on me, and this is how I imagined it 🙂

INGREDIENTS Elegant Cake with Chocolate and Cherries

►For the sponge cake: see the recipe from the Chocolate Caramel Cake

►For dark chocolate frosting

• 300 g dark chocolate
• 200 g whipping cream
• 1 tablespoon of sugar

►For white chocolate & sour cherry frosting

• 400 g white chocolate
• 200 g whipping cream
• 100 g sour cherry jam

►For assembling and decoration

• 500 g frozen sour cherries
• 450 g dark chocolate
• 150 g whipping cream
• 1 tablespoon of sugar
• 750 g fondant
• bamboo sticks
• fresh flowers, lace

DIRECTIONS Elegant Cake with Chocolate and Cherries

► For the sponge cake, the directions are here, I made twice the recipe and I divided it between two cake pans (of 19 cm and 14 cm diameter). When cooled, I sliced the sponge cakes into four horizontal layers each.

► The dark chocolate frosting is actually a whipped ganache. Bring cream with sugar to a boil and pour it over the chopped chocolate. Let sit for two minutes then whisk until all chocolate melts and the mixture is homogenized. Let cool into the fridge for at least one hour, then whip the ganache for a minute.

► The white chocolate & sour cherry frosting is a whipped ganache in which I added sour cherry jam. Bring cream to a boil and pour it over the chopped chocolate. Mix until homogenized and let cool into the fridge for at least one hour. When completely cooled, whip the ganache for a minute then add sour cherry jam and homogenize.

ASSEMBLING AND DECORATING The Elegant Cake with Chocolate and Cherries

From cream, sugar and chocolate prepare a ganache which hasn’t to be chilled, just let it on the table and wait until it reaches room temperature. Assemble the cake by spreading chocolate frosting over the sponge layers, sprinkle sour cherries (which must be thawed and well drained), and cover with another slice of sponge cake and so on.

After assembling the cakes, cover each of them with chocolate ganache, level and let cool into the fridge until the ganache icing hardens. Then cover the cakes with fondant.

For the bottom cake to support the weight of the top, stick a few bamboo sticks in it. When overlapping the cakes, use a small amount of ganache as a binder. This cake can be stored as well into the refrigerator or at room temperature.