“Black Forest” Chocolate Cupcake with Cherry, White Chocolate Ganache and Glaze
by Editorial Staff
It is so delicious that you are sure to cook and taste these incredible pastries. Wet, rich chocolate cake, lots of bright, juicy cherries with a slight sourness, a layer of sweet creamy white chocolate ganache, and all this is covered with chocolate icing! To say that it is delicious is to say nothing! We really liked this cupcake! I hope you enjoy it too! Join us!
Cooking: 1 hour
Servings: 8
Ingredients
For the cupcake:
- Butter 82% fat – 70 g
- Almond flour – 20 g
- Wheat flour – 70 g
- Sugar – 80 g
- Eggs – 90 g (2 pcs.)
- Cream with a fat content of at least 30% – 40 g
- Dark chocolate (with 50% cocoa content) – 50 g
- Cocoa powder – 15 g
- Baking dough – 3 g
- Salt – 2 g
- Cherries (frozen, pitted) – 50 g
- Vegetable oil – to prepare the mold
*
For syrup:
- Water – 60 g
- Sugar – 30 g
- Cognac (optional) – 1 tablespoon
*
For ganache:
- White chocolate – 90 g
- Cream with a fat content of at least 30% – 40 g
- Butter 82% fat – 30 g
*
For the cherry compote:
- Cherries (frozen, pitted) – 180 g
- Water – 65 ml
- Sugar – 50 g
- Corn starch – 7 g
- Gelatin – 6 g
*
For glaze:
- Dark chocolate (with 50% cocoa content) – 200 g
- Vegetable oil – 40 g
Instructions
- Beat the softened butter with white salt. Then add sugar and cocoa. Beat again literally 1.5-2 minutes. Combine warm cream with eggs, mix and add to the butter-sugar mixture. Whisk again. Then add all the flour and baking powder. Pour in melted, but already cooled down chocolate. And at the very end – frozen cherries. Do not stir for a long time so that the cherry does not start to melt.
- Grease the cake pan (bottom and walls) with a small amount of vegetable oil and cover it with parchment (shape size – 9×18 cm, height – 7 cm). Pour out the dough, level it. Make a small depression in the center so that there is no high “hat”. Bake the cake in a preheated oven at 170 degrees for 40-45 minutes.
- Check the readiness of the cake with a wooden stick – it should come out dry. Let the cake cool slightly. Take the cake out of the mold. Leave it on the wire rack until it cools completely.
- In a saucepan, combine sugar and water. Pour in alcohol at will. Bring it to a boil. Let me cool down!
- Pour gelatin with water (30 ml) and leave to swell. In a saucepan combine cherries, water (35 ml), sugar, starch and bring to a boil over medium heat, stirring occasionally. Then cool slightly and add the swollen and melted gelatin. Stir.
- Melt the chocolate in the microwave or a water bath. Add warm cream and punch with a hand blender. Add chilled butter, punch again with a blender.
- Collect baked goods in the same form in which baked the cake. Cover the form well with cling film. Cut the cake lengthwise into 2 cakes. Soak well with syrup. Leave 1/3. Pour the ganache on the bottom of the mold.
- Then put the first cake, lightly press down, as if sinking in ganache. Then spread all the cherry compote. Further – the second cake, well soaked in the remains of syrup. Wrap the finished cake in plastic wrap and put it in the refrigerator for 5-6 hours or in the freezer for 3-4 hours.
- Combine chocolate and butter, melt in the microwave or steam bath. Mix well. You should get a beautiful glossy glaze. Put the chilled cake on a wire rack or rack and pour chocolate on all sides. Give the glaze a grip – and you can try.
Well, who would refuse a piece of such yummy! “Black Forest” chocolate-cherry cupcake with cherry compote, white chocolate ganache, and glaze already sound very appetizing!
Good mood to everyone!
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