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Chocolate Cherry Cake with Cherry Mousse and Ganache Recipe

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★★★★★

4.7 from 143 reviews

This decadent Chocolate Cherry Cake combines a moist chocolate cake base with a luscious cherry mousse filling and a smooth chocolate ganache topping. The cake features a cherry puree made from fresh sweet red cherries, enriched with gelatin for stability, layered between rich chocolate sponge and airy cherry mousse, and finished with a silky ganache for an indulgent dessert perfect for any special occasion.

Ingredients

Scale

Cherry Filling

  • 2 3/4 teaspoons powdered unflavored gelatin
  • 1 tablespoon water
  • 3 cups pitted sweet red cherries
  • 2 tablespoons granulated sugar
  • 2 teaspoons fresh lemon juice

Chocolate Cake Batter

  • 2/3 cups cake flour
  • 3/4 cups granulated sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 1/2 cup hot coffee (or substitute hot water)
  • 1/3 cup unsweetened dark cocoa powder
  • 1/3 cup sour cream (room temperature)
  • 1 teaspoon vanilla extract
  • 1/3 cup vegetable oil
  • 1 large egg (room temperature)

Cherry Mousse

  • 1 1/2 cups heavy whipping cream
  • 1/2 cup powdered sugar
  • 2 cups cherry puree (from above recipe)
  • 1/4 cup fresh sliced cherries (optional)

Chocolate Ganache

  • 1 1/4 tablespoons water
  • 2 teaspoons powdered unflavored gelatin
  • 1/2 cup unsweetened cocoa powder
  • 1/3 cup water
  • 1/3 cup heavy whipping cream
  • 1/2 cup granulated sugar

Instructions

  1. Make the Cherry Filling: Combine gelatin and 1 tablespoon water in a small bowl and set aside to bloom. In a medium saucepan, combine 3 cups pitted sweet red cherries, 2 tablespoons sugar, and 2 teaspoons lemon juice. Cook over medium heat until cherries soften and release juices. Blend mixture until smooth and return to the pot. Stir in the bloomed gelatin and cook over low heat for 2-3 minutes until gelatin dissolves completely. Pour into a bowl and cool to room temperature to yield 2 cups of cherry puree.
  2. Prepare the Cake Batter: Preheat oven to 350°F (180°C). Grease a 9-inch springform pan, remove ring, line bottom with parchment paper, and replace ring over. In a large mixing bowl, whisk together 2/3 cup cake flour, 3/4 cup sugar, 1/2 teaspoon baking powder, 1/4 teaspoon baking soda, and 1/4 teaspoon fine sea salt. In another bowl, whisk 1/2 cup hot coffee and 1/3 cup unsweetened cocoa powder until combined, then add 1/3 cup sour cream and 1 teaspoon vanilla extract and whisk to smooth.
  3. Mix Batter: Pour half of the coffee-cocoa mixture and 1/3 cup vegetable oil into the dry ingredients and beat on low speed for 2 minutes. Whisk 1 large egg into the remaining coffee-cocoa mixture, then add half to the batter and mix on low speed until smooth. Scrape down the bowl, add remaining mixture, and mix again until fully combined.
  4. Bake Cake: Pour batter into prepared pan and bake for 20-25 minutes until a toothpick inserted comes out with moist crumbs. Cool pan on wire rack. Once cool, remove ring and clean it. Level cake top using a cake leveler or large knife. Replace ring and line pan sides with a long acetate strip to form a cake collar.
  5. Make the Cherry Mousse: Whip 1 1/2 cups heavy cream and 1/2 cup powdered sugar until soft peaks form. Gently fold in 2 cups room temperature cherry puree. Pour half the cherry mousse over the cooled cake, smoothing with an offset spatula. Optionally, press 1/4 cup sliced fresh cherries into the mousse. Spread remaining mousse on top. Chill in fridge while preparing ganache.
  6. Prepare Chocolate Ganache: Bloom 2 teaspoons gelatin in 1 1/4 tablespoons water. In a saucepan, whisk 1/2 cup cocoa powder, 1/3 cup water, and 1/3 cup heavy cream to form a paste. Add 1/2 cup granulated sugar. Heat over medium, stirring gently, until mixture boils. Remove from heat and stir in bloomed gelatin until dissolved. Strain ganache into a bowl and cover surface with cling wrap to prevent skin. Cool at room temperature about 2 hours until it reaches 86°F (30°C).
  7. Assemble Cake: Pour cooled ganache over mousse layer. Return cake to fridge and chill at least 6-8 hours or until mousse fully sets.
  8. Serve: Remove ring and carefully peel off acetate. Slice cake with a sharp knife and enjoy your rich chocolate cherry cake.

Notes

  • For gelatin sheets substitution: use approximately 2 gelatin sheets soaked in cold water, squeezed dry, and incorporated as the powdered gelatin is added.
  • Measure cake flour by lightly spooning into the cup and leveling with a knife to avoid dense batter.
  • If acetate is not available, you can use plastic wrap to line the pan sides for easy removal.
  • Hot coffee enhances cocoa flavor but can be substituted with hot water if preferred.
  • Ensure eggs and sour cream are at room temperature to help batter blend smoothly.

Keywords: chocolate cherry cake, cherry mousse, chocolate ganache, layered cake, holiday dessert, berry cake

Find it online: https://platedbyemma.com/chocolate-cherry-cake-with-cherry-mousse-and-ganache-recipe/