Equipment
- double boiler optional, for melting chocolate
Ingredients
CAKE
- ½ cup butter, (110g) softened
- 1 cup caster sugar, (220g)
- 1 teaspoon vanilla extract
- 2 eggs, large, at room temperature
- 1 ¼ cup all-purpose flour, (150g) sifted
- ⅓ cup cocoa powder, (40g) unsweetened, sifted
- 1 ¼ teaspoon baking powder, sifted
- ½ cup milk
- 15 oz can of pitted cherries, (425g) dark sweet cherries in syrup, drained and syrup reserved
CHOCOLATE SHARDS
- 400 g 70% cocoa dark chocolate, (14 oz) chopped and melted
CHOCOLATE GANACHE
- 1 cup heavy cream
- 300 g dark chocolate, (10.5 oz) finely chopped
FOR SERVING
- whipped cream, optional, for serving
Instructions
- Preheat the oven to 325°F (160°C). Grease an 8-inch (20 cm) springform pan and line the base with parchment paper.
- Place the butter, sugar and vanilla in the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high speed for 3 to 4 minutes, until pale and creamy.
- Add the eggs one at a time, beating well after each addition.
- Sift the flour, cocoa and baking powder over the butter mixture, add the milk and gently fold everything together until just combined.
- Fold the drained cherries through the batter. Spread it into the prepared pan and bake for 55 to 60 minutes, until a skewer inserted into the center comes out clean. Cool the cake in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- To make the ganache, heat the cream in a small saucepan over low heat until it just starts to steam, then remove from the heat, add the chopped chocolate and stir until melted and smooth. Let it cool at room temperature until thick and spreadable, about 1 hour.
- To make the chocolate shards, lay a large sheet of parchment paper on the counter and pour the melted chocolate over it. Spread it thinly with a spatula, cover with a second sheet of parchment and smooth it into an even layer with the side of a ruler, leaving a ¾-inch (2 cm) border around the edges. Carefully roll the parchment up into a loose tube and refrigerate for about 30 minutes, until set.
- Using a long serrated knife, cut the cooled cake in half horizontally to make a top and bottom layer. Drizzle the cut sides with the reserved cherry syrup (about half is plenty, but use as much as you like) and let the cake stand for 30 minutes so the syrup soaks in.
- To assemble, spread ganache over the bottom layer and place the top layer on it. Cover the top and sides of the cake with the remaining ganache using an offset spatula. Take the chocolate roll out of the refrigerator and unroll it, which will crack the chocolate into shards. Press the shards around the sides of the cake so they stick to the ganache.
- Slice and serve with whipped cream on the side.
Notes
Donna's original recipe includes a layer of whipped cream between the cake layers. We prefer to serve the whipped cream on the side, but you can add it between the layers if you like.
For the most accurate results, weigh the dry ingredients using the gram amounts.
Nutrition (estimated per serving)
Calories: 641kcalCarbohydrates: 62gProtein: 9gFat: 41gSaturated Fat: 24gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 73mgSodium: 137mgPotassium: 593mgFiber: 8gSugar: 36gVitamin A: 629IUVitamin C: 3mgCalcium: 109mgIron: 8mg
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