Delish A Home-Baked Christmas by Delish

Author:Delish
Language: eng
Format: epub
Publisher: Hearst
Published: 2012-08-24T16:00:00+00:00

CHOCOLATE AND SHERRY

CHERRY CAKE

PREP + COOK TIME 1 HOUR 50 MINUTES (+ STANDING & COOLING)

MAKES 2 (EACH CAKE SERVES 6)

9½ ounces fresh cherries, pitted, quartered

½ cup sweet sherry

6 tablespoons butter, chopped coarsely

6½ ounces semi-sweet chocolate, chopped coarsely

1 cups firmly packed light brown sugar

4 large eggs

cup self-rising flour

½ cup cocoa powder

cup sour cream

CHOCOLATE GANACHE

6½ ounces semi-sweet chocolate, chopped coarsely

½ cup heavy cream

1 tablespoon corn syrup

1 Combine cherries and sherry in small bowl; cover, stand at room temperature 3 hours or overnight.

2 Preheat oven to 325°F. Grease two deep 6-inch square cake pans; line bases and sides with parchment paper, extending paper 2 inches over sides.

3 Melt butter and chocolate in medium heatproof bowl over medium saucepan of simmering water. Remove from heat; stir in sugar. Using electric mixer, beat in eggs, one at a time. Add sifted dry ingredients; beat on low speed until combined. Beat in sour cream, then stir in cherry mixture. Pour mixture evenly into pans.

4 Bake cakes about 1 hour 20 minutes; cool cakes in pans.

5 Make chocolate ganache.

6 Place cakes on serving plates; spread ganache over cakes.

CHOCOLATE GANACHE

Stir ingredients in small heatproof bowl over small pan of simmering water until smooth. Stand about 20 minutes or until spreadable.

TIPS Corn syrup helps give the ganache a glossy look. It is available in the baking aisle of most supermarkets.

Cakes may be stored in an airtight container in the refrigerator for up to a month, or frozen for up to 3 months. The ganache will not be as glossy after freezing.

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