Monday, October 11, 2010

Chocolate Cherry Strawberry Ganache Cake

We celebrated our oldest's 13th Birthday the other week, and I always ask what kind of cake they'd like. She chose a chocolate cake with strawberries and cherries and chocolate frosting. Here's what I came up with. A rich chocolate cake with a whipped cream & fruit filling with ganache poured over each layer. I used the same chocolate cake as the Oreo cake and the filling as well but with fruit instead. I attempted to do a "poke cake" and have ganache go into each layer, but my pokes weren't big enough to fill them much, next time. As I was piping the ganache on top, my bag exploded and Whoops!! haha! This cake was SO good, very rich and chocolaty.

Chocolate Cake
by Hershey's Perfect Chocolate Cake

2 c. sugar
1-3/4 c. all-purpose flour
3/4 c. Hershey's Cocoa
1-1/2 tsp baking powder
1-1/2 tsp baking soda
1 tsp salt
2 eggs
1 c. milk
1/2 c. vegetable oil
2 tsp vanilla extract
1 c. boiling water

-Preheat oven to 350 degrees and prepare two 9-inch round baking pans, lining with parchment.
-Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.
-Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes.
-Stir in boiling water (batter will be thin).
-Pour batter very carefully into prepared pans.
-Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean.
-Cool 10 minutes; remove from pans and place onto wire racks.
-Remove parchment and cool completely.

For filling:
1/3 c. whipping cream
2 tsp powdered sugar
small dash vanilla extract
1/4 C. ea. Chopped fresh strawberries and jarred cherries, drained (if not fresh, pitted)

-Whip the cream, sugar and vanilla until stiff.
-Gently fold in the chopped fruit

Ganache I made x2 (will have extras)
single batch from Joy of Baking

8 ounces (227 grams) semisweet or bittersweet chocolate, cut into small pieces
3/4 cup (180 ml) heavy whipping cream
2 tablespoons (28 grams) unsalted butter

Place the chopped chocolate in a medium sized stainless steel bowl. Set aside. Heat the cream and butter in a medium sized saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes.  Stir with a whisk until smooth.

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