I love to cook, and many of my family loves cooking too, but we all have our own little Twists on recipes and that's what I'm here to share with you, My Twists on some great recipes that make them even more tasty.
Some are new some are old favorites but I put time and love into everything I make and write about.
What's not to love
about this cake? From sweet cherry filling to ganache to whipped-cream frosting
to chocolate, this cake is sure to please a crowd.
Yield: 12 Servings
Amount per serving
·Saturated fat: 24g
·The chocolate cake:
·3/4 cup unsweetened
·1/2 cup plain cake
·6 eggs, at room
·1 cup sugar
·1/2 teaspoon vanilla
·1/4 teaspoon salt
·1 stick (1/4 lb.)
unsalted butter, melted
·The sweet cherry
·2 (10 oz.) bags
frozen dark pitted cherries, thawed
·9 tablespoons sugar
·1 1/2 tablespoons cornstarch
·Pinch of salt
·4 ounces semisweet
chocolate, finely chopped
·1 1/4 cups heavy
·1/4 cup confectioners'
·1 teaspoon vanilla
·2 cups heavy cream
·1/4 cup sugar
·1 1/2 teaspoons vanilla
·2 ounces semisweet
chocolate, cut into shavings, for garnish
1.The chocolate cake:
Butter and flour 2 (8-inch) round cake pans and preheat oven to 350°F. Sift
together cocoa and flour into a bowl; set aside.
2.Using an electric mixer,
whisk together eggs and sugar. Set bowl over a saucepan with an inch of barely
simmering water and whisk constantly until eggs are warm to touch, about 2
minutes. Return bowl to mixer and beat at medium-high speed until eggs
quadruple in volume, about 12 minutes.
3.Beat vanilla and salt
into egg mixture at medium speed. Sift a third of reserved cocoa mixture on
top; fold in until just incorporated. Repeat twice more with remaining cocoa
mixture. Fold in melted butter in two parts. Do not overmix.
4.Gently scrape batter
into prepared pans and bake until a cake tester comes out clean, about 20
minutes. Let layers cool in pans for 10 minutes; turn out onto racks to cool
5.The sweet cherry
filling: Reserve 1/4 cup cherry juice from cherries, placing 2 Tbsp. into each
of 2 small cups. Place remaining cherries and juice in a small saucepan; stir
in 7 Tbsp. sugar, cornstarch and salt. Bring to a boil, stirring; then reduce
heat and simmer, stirring, until mixture is thick, about 3 minutes.
6.Stir remaining 2 Tbsp.
sugar into 1 portion of reserved cherry juice and set aside.
filling: Combine chocolate and 1/4 cup heavy cream in a small bowl. Microwave
at medium power for 2 minutes. Stir until smooth. Transfer mixture to a large
metal bowl and whisk in remaining 1 cup cream and reserved 2 Tbsp. cherry
juice. Refrigerate for 30 minutes.
8.Add confectioners' sugar
and vanilla to chilled cherry ganache. Beat with an electric mixer until fluffy
and thick enough to spread.
frosting: In a large, chilled, metal bowl, beat cream, sugar and vanilla with
an electric mixer until stiff.
10.The cake assembly: Using
a serrated knife, split each cake layer in half to make 4 layers. Place 1 layer
on a platter. Spread half of sweet cherry filling on top; cover with a second
cake layer. Drizzle half of reserved cherry juice mixture on top and then cover
with half of cherry ganache. Repeat layering with cake, cherry filling, cake,
cherry juice and ganache.