Best 5 Sour Cherry Chocolate Cake Recipes

SOUR CHERRY CHOCOLATE MOUSSE CAKE

Steps:

• Make sour cherry jam:
• In a small saucepan stir together the cherry jam, balsamic vinegar, and calvados. Simmer over low heat until the liquid reduces and thickens, about 10 minutes. Remove from heat and let stand until cooled completely.
• Make shortbread base:
• Put oven rack in middle position and preheat oven to 350°F. Invert bottom of springform pan (to make it easier to slide shortbread base off bottom), then lock on side of pan and line bottom with a round of parchment paper.
• Pulse hazelnuts with sugar in a food processor until nuts are finely chopped. Add flour, butter, cocoa, and salt and pulse just until a dough forms.
• Press dough evenly onto bottom of springform pan with your fingers. Prick all over with a fork, then bake until just dry to the touch, about 18 to 20 minutes. Transfer base in pan to a rack to cool completely, about 30 minutes. Remove side of pan and carefully slide out parchment from under shortbread, then reattach side of pan around shortbread base.
• Make mousse while shortbread cools:
• Sprinkle gelatin over water in a 1- to 1 1/2-quart heavy saucepan and let stand until softened, about 5 minutes. Heat gelatin mixture over low heat, stirring, just until gelatin is melted, about 2 minutes. Whisk in chocolate hazelnut spread until combined and remove from heat.
• Whisk together mascarpone and chocolate hazelnut mixture in a large bowl. Beat together cream, cocoa powder, and sugar in another large bowl with an electric mixer at low speed until just combined, then increase speed to high and beat until cream just holds soft peaks. Whisk one third of whipped cream into mascarpone mixture to lighten, then fold in remaining whipped cream until well combined.
• Use a spoon or rubber spatula to spread the jam mixture evenly on top of shortbread, then spoon the mousse layer on top of the jam, gently smoothing top. Chill, covered, at least 3 hours.
• Make ganache and glaze cake:
• Bring cream to a simmer in a small heavy saucepan and remove from heat. Add chocolate and let stand 1 minute, then gently whisk until completely melted and smooth. Transfer ganache to a small bowl and cool, stirring occasionally, until slightly thickened but still pourable, about 20 minutes.
• Run a warm thin knife around inside of springform pan, then remove side. Slide cake off bottom of pan and transfer to a serving plate. Pour ganache onto top of cake and spread, allowing excess ganache to drip down sides.

SOUR CHERRY GERMAN CHOCOLATE CAKE

Steps:

• For the cake: Position an oven rack in the center of the oven and preheat to 350 degrees F. Spray and flour three 8-inch cakes pans and line the bottoms with parchment circles.
• Combine the chocolate and 4 tablespoons of the butter in the top of a double boiler and heat until melted. Stir until smooth, then stir in the milk. Set aside to cool slightly.
• Sift together the flour, baking soda and salt in a bowl.
• Whisk the egg whites in a mixer fitted with the whisk attachment to firm peaks. In a new mixer bowl, combine the sugar and remaining 1 1/2 sticks butter. Beat with the paddle attachment on high speed until light and fluffy, 1 to 2 minutes. On medium speed, add the egg yolks one at time and beat until smooth. Beat in the vanilla. Add the chocolate mixture and beat just to combine. Add the flour mixture in 3 additions, alternating with the buttermilk, beginning and ending with the flour. Beat just until the batter is smooth.
• Remove the bowl from the mixer. Add the egg whites and fold with a spatula just to incorporate (there should be no streaks of egg whites, but fold gently so as not to deflate too much). Divide the batter among the prepared pans.
• Bake until a tester inserted in the center comes out clean, about 30 minutes. Cool on a rack in the pans for about 10 minutes, then remove and cool completely. Remove the parchment.
• For the topping: To assemble, set a cake layer on a cake stand flat-side up. Spread 1/2 cup of the jam almost to the edges of the layer. Top with a second cake layer. Spread with the remaining jam and top with the third cake layer, flat-side up. Pour the fudge sauce over the cake and use an offset spatula to cover the top and let it drip down the sides of the cake. Sprinkle toasted coconut on top to garnish right before serving.

SOUR CHERRY CAKE

Steps:

• Preheat oven to 350°F.
• Grease an 8"x8" square pan.
• In bowl of a mixer fitted with a whisk, beat together the eggs and sugar until light yellow and fluffy.
• Add margarine and vanilla, stir to combine.
• Mix in cocoa, flour, and baking powder.
• Pour batter into prepared pan.
• Press cherries into the top of the batter.
• Bake for 45 minutes or until set.

SOUR CHERRY CHOCOLATE MOUSSE CAKE

Steps:

• Make sour cherry jam:.
• In a small saucepan stir together the cherry jam, balsamic vinegar, and calvados.
• Simmer over low heat until the liquid reduces and thickens, about 10 minutes. Remove from heat and let stand until cooled completely.
• Make shortbread base:.
• Put oven rack in middle position and preheat oven to 350°F Invert bottom of springform pan (to make it easier to slide shortbread base off bottom), then lock on side of pan and line bottom with a round of parchment paper.
• Pulse hazelnuts with sugar in a food processor until nuts are finely chopped.
• Add flour, butter, cocoa, and salt and pulse just until a dough forms.
• Press dough evenly onto bottom of springform pan with your fingers. Prick all over with a fork, then bake until just dry to the touch, about 18 to 20 minutes.
• Transfer base in pan to a rack to cool completely, about 30 minutes.
• Remove side of pan and carefully slide out parchment from under shortbread, then reattach side of pan around shortbread base.
• Make mousse while shortbread cools:.
• Sprinkle gelatin over water in a 1- to 1 1/2-quart heavy saucepan and let stand until softened, about 5 minutes.
• Heat gelatin mixture over low heat, stirring, just until gelatin is melted, about 2 minutes. Whisk in chocolate hazelnut spread until combined and remove from heat.
• Whisk together mascarpone and chocolate hazelnut mixture in a large bowl.
• Beat together cream, cocoa powder, and sugar in another large bowl with an electric mixer at low speed until just combined, then increase speed to high and beat until cream just holds soft peaks.
• Whisk one third of whipped cream into mascarpone mixture to lighten, then fold in remaining whipped cream until well combined.
• Use a spoon or rubber spatula to spread the jam mixture evenly on top of shortbread, then spoon the mousse layer on top of the jam, gently smoothing top. Chill, covered, at least 3 hours.
• Make ganache and glaze cake:.
• Bring cream to a simmer in a small heavy saucepan and remove from heat.
• Add chocolate and let stand 1 minute, then gently whisk until completely melted and smooth.
• Transfer ganache to a small bowl and cool, stirring occasionally, until slightly thickened but still pourable, about 20 minutes.
• Run a warm thin knife around inside of springform pan, then remove side. Slide cake off bottom of pan and transfer to a serving plate. Pour ganache onto top of cake and spread, allowing excess ganache to drip down sides.
• Cooks' notes:.
• Cake, without glaze, can be chilled up to 2 days. Cake can be glazed 6 hours ahead and chilled, uncovered.

SOUR CHERRY CHOCOLATE TORTE

Steps:

• Pre heat oven to 350 degrees, butter a 9" spring-form pan dust with ground almonds (or fine, dry unseasoned bread crumbs), shake out extra, set aside.
• Drain cherries, then spread in a single layer on several thicknesses of paper towel, while you continue to prepare the torte.
• Melt chocolate in double boiler or microwave, watch carefully, don't allow any water to get in the chocolate or it will seize.
• Cream the butter, add extracts and sugar, beat well; add eggs one at a time beating after each until mixed.
• On low add chocolate, beat until mixed, add almonds, then flour mixing just until incorporated.
• Spread about half or a little more of the batter into the pan (it is thick, using an offset spatula helps) place cherries one at a time over batter in a single layer, they can touch the sides, spoon and spread the remaining batter over the cherries, going slow helps prevent pull up.
• Bake 45 -50 minutes, the cake will be dry and crusty on top and a toothpick will come out clean. Cool for 15 minutes on a rack, then remove sides of the pan, let stand until almost cool ( to serve warm this is about 30 minutes).
• To remove bottom of the pan - cover cake with a rack and flip over, remove pan bottom - you may need to slip a thin spatula between the torte and pan bottom to loosen, cover cake with serving plate and flip back over ( I've been know to serve from the pan bottom, just keep your thin spatula handy).
• Note: Almonds should be finely ground in a blender or food processor, they should be almost powdery). Almond meal or almond flour (fancy names for ground almonds) can be found in some health food stores or at Trader Joes, though it can be very pricey under some labels. I prefer the freshness of grinding the almonds myself.
• Use real whipping cream unless you have dairy issues; a little kirsch added as you whip it is a nice touch.