Chocolate Cherry Cake2017-01-24
- Servings : 6
- Prep Time : 2:30 h
- Cook Time : 55m
- Ready In : 3:25 h
- 3 tbsps butter, softened
- 2-3 tbsps unsweetened cocoa, for dusting baking tin
- 75g cocoa powder
- 1 tsp bicarbonate of soda
- 1⁄2 tsp salt
- 250g light brown sugar
- 225g caster sugar
- 240ml freshly brewed strong coffee (or water)
- 250g plain flour
- 180ml sunflower oil
- 2 tsps vanilla essence
- 3 eggs, room temperature
- 1 egg yolk, room temperature
- 120ml buttermilk
- CHOCOLATE CHERRY GANACHE
- 135ml cream
- 170g cherry purée
- 2 tbsps honey
- 1 vanilla bean, split and seeded
- 300g good quality dark chocolate, bittersweet, 60% or extra bittersweet, 70%
- 2 tbsp butter, cut into 8 equal pieces, softened
- fresh cherries to garnish
Grease 25-cm baking tin with softened butter. Line base and sides of tin with baking paper and grease paper. Dust tin with unsweetened cocoa powder tapping out any excess.
Sift the cocoa, bicarbonate of soda, salt and brown sugar onto a sheet of non-stick baking paper. Transfer to heavy saucepan and add caster sugar. Whisk to combine.
In small saucepan bring the brewed co ee to a boil over medium heat. Remove from heat and, while whisking, gradually add the boiling co ee to the cocoa mixture. (It will bubble up at rst and then get dark and start to thicken.) Whisk the mixture quickly, return to medium heat and bring back to a boil. Turn o the heat and allow mixture to stand in the saucepan for at least 10 minutes.
Preheat the oven to 180° C. Sift the our onto a sheet of non-stick baking paper.
Pour the hot cocoa mixture into the bowl of a stand mixer and attach the paddle. Add the oil and vanilla; beat at low speed, about 10 seconds. Gradually add the our, beating at low speed to just combine. Beat in the eggs, egg yolk and buttermilk just to combine, do not over mix.
Pour the batter into the prepared baking tin, tap gently on the counter to release any air bubbles that may have formed. Bake until the centre feels springy and a cake tester inserted in the centre comes out with a few moist crumbs attached, about 45 minutes. Transfer to wire rack and allow the cake to cool in the tin, 10 minutes. Remove the cake from the baking tin, transfer to wire rack and allow the cake to cool completely.
To make the ganache, bring the cream, cherry purée, honey, vanilla bean and seeds just to a simmer over medium heat, stirring continuously until honey is dissolved. Remove from heat, cover and let stand at room temperature, 20 minutes.
Meanwhile, newly chop the chocolate and transfer to the bowl of a food processor.
Return the cream mixture to a simmer over medium heat. Remove the vanilla bean.
Pour the cream mixture over the chocolate and let stand, 2 minutes. Process until smooth. Add the butter and continue to process, scraping down sides, until smooth. Let stand allowing the ganache to cool to room temperature and thicken, about 2 hours.
Transfer the cake to a cake stand or plate. Spoon the ganache onto the centre of the cake. Spread evenly to the sides of the cake with an o set spatula or the back of a large spoon. Decorate the cake with fresh cherries.