Ultimate Sour Cherry Fudge Cake
This cake is unbelievably rich and quite the show stopper. I made this for a friend's birthday.
This cake is unbelievably rich and quite the show stopper. I made this for a friend's birthday.
- 1/4 cup water
- 1/2 cup milk
- 2 cups sugar
- 2 tablespoons butter
- 2 tablespoons sugar
- 1 cup flour
- 2 ounces semisweet chocolate
- 2 ounces unsweetened chocolate
- 1 ounce unsweetened chocolate
- 6 egg
- 6 ounces white chocolate
- 4 ounces butter
- 1 cup cream
- 8 ounces semisweet chocolate
- 4 ounces unsweetened chocolate
- 8 ounces butter
- 2 cups sour cherries
- 6 ounces semisweet chocolate
- maraschino cherries
- Carbohydrate 167.794585962027 g
- Cholesterol 490.232708333333 mg
- Fat 176.587654939073 g
- Fiber 8.44284739670968 g
- Protein 13.2190985699333 g
- Saturated Fat 110.017454895387 g
- Serving Size 1 1 serving (450g)
- Sodium 1018.12040286267 mg
- Sugar 159.351738565317 g
- Trans Fat 11.8145874407127 g
- Calories 2199 calories
Step-by-step
- Preheat oven to 325.
- Prepare 2 springform pans by greasing with shortening, cutting wax paper to fit bottom and sides of pan, placing them and then greasing them as well.
- Melt chocolates with 1/4 cup of water in double boiler, over not in, simmering water.
- When chocolate has melted, stir it until it looks like fudge.
- Separate eggs.
- Drain cherrys reserving juice for another dish.
- Cream butter and sugar together.
- Gradually add egg yolks one at a time.
- Reduce speed and carefully add chocolate, mixing thoroughly.
- Add flour gradually and mix thoroughly.
- Beat egg whites in separate bowl until they hold peaks.
- Add one third of whites to batter and mix.
- Carefully fold in remaining egg whites.
- Drop cherries one by one on top of batter, then fold in.
- Pour into prepared springform pan and bake for about one hour or until a toothpick comes out clean.
- Let rest in the pan for ten minutes, them remove sides.
- Let cool completely before topping.
- Melt dark chocolates over simming water with cream, butter and sugar.
- Remove from heat, cool, then beat until light and creamy.
- Bring the stick of butter to room temperature.
- Melt white chocolate with milk, 2 tablespoons butter and sugar over simmer water.
- Remove from heat and cool.
- Beat until it begins it has curdled and there is no liquid left.
- Then beat in softened butter.
- Melt chocolates over simmering water.
- Spread onto a sheet of foil and place foil in refrigerator to harden.
- Place one cake top side down on serving platter.
- Top generously with dark ganache.
- Place second cake top side down on ganache.
- Frost top with white ganache.
- Quickly break up chocolate garnish and insert pieces in white ganache.
- Place cherries on cake.
- Refrigerate until well chilled.
- Bring to room temperature before serving.
Cooling the ganache before whipping is the single most critical step in executing this multi-tiered chocolate build. Fat emulsions break easily when heat meets friction. If the dark chocolate and cream mixture remains warm while whipped, the butter separates and yields a grainy texture instead of a light, spreadable cream.
- Melt chocolates over simmering water in a double boiler rather than direct heat to prevent scorching the milk solids in the semisweet and unsweetened blocks.
- Whip the egg whites in a strictly grease-free metal or glass bowl to ensure maximum volume before folding them into the heavy chocolate batter.
- Line springform pans with parchment or wax paper on both the bottom and sides to prevent the delicate cake layers from tearing upon release.
- Allow the assembled cake to chill thoroughly in the refrigerator for up to four hours so the ganache layers stabilize completely.
- Temper the chilled cake at room temperature for thirty minutes prior to slicing to restore the rich mouthfeel of the butter and chocolate fats.
Leftover slices maintain structural integrity for up to three days when stored in an airtight container in the refrigerator. The sour cherries release minimal moisture into the crumb over time, allowing the chocolate flavors to deepen by the second day.
