HomeDESSERT Cherry Chip Cake with Chocolate Ganache Frosting

Cherry Chip Cake with Chocolate Ganache Frosting

Posted in : DESSERT on by : Admin

A moist homemade cherry chip cake with a hint of almond, whipped ganache filling, and a dark chocolate ganache frosting!

Ingredients

  • 12 tablespoons butter, softened
  • 1 1/2 cups sugar
  • 2 1/4 cups flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup milk
  • 6 egg whites
  • 1/2 teaspoon almond extract
  • 1 10-ounce jar maraschino cherries, rinsed and patted dry, finely chopped
  • 3 tablespoons cherry juice (from the maraschino cherry jar)
  • Frosting

  • 2 cups heavy cream
  • 16 ounces semi sweet chocolate chips
  • Instructions

  • Preheat oven to 350. Grease two 9-inch cake pans with butter or cooking spray. Dust with flour (just sprinkle some flour in the pan and tip it around to coat, then dump out the excess). Place a round piece of wax paper in the bottom of the pan. (You can buy pre-cut wax paper for cakes, I just traced mine and cut it out)
  • In a large bowl cream together butter and sugar 3-4 minutes until very fluffy. In a separate bowl combine flour, baking powder, and salt and whisk to combine. In a large liquid measuring cup whisk together milk, egg whites, almond extract, and cherry juice.
  • Alternate adding dry mixture and wet mixture into the butter-sugar bowl, starting and ending with the dry mixture. Be sure to mix well between each addition. Gently stir in cherries.
  • Pour half of the batter into each of the prepared pans. Bake 25-30 minutes until an inserted toothpick comes out clean. Allow to cool completely on a cooling rack.
  • Frosting

  • When the cakes are completely cooled, prepare the frosting. Place chocolate chips in a large heat-safe bowl. Bring heavy cream to a boil in a large sauce pan over medium high heat. Pour cream over chocolate chips. Allow to sit for a minute or so. 
  • Whisk chocolate and cream until smooth. Pour about 1/3 of the chocolate mixture into a separate bowl. Place both bowls in the freezer for 10 minutes. Use a hand mixer to whip the bowl with the lesser amount of chocolate until fluffy (2-3 minutes). 
  • Spread the whipped chocolate onto one of the cakes, then place the second cake on top. Pour the remaining non-whipped chocolate over the top of the cake and spread to cover entire cake. Store in airtight container at room temperature.
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