Monday, August 29, 2011
Chocolate-Covered Cherry Cake
Here is a super easy, but incredibly elegant cake you can do with no decorating supplies except for a spatula!
What you need:
For the cake:
1 box chocolate cake mix
1 can cherry pie filling
2-3 cups buttercream icing
6 oz. semisweet chocolate
1/2 cup heavy whipping cream
6-10 Marachino cherries (removed from the jar and dried on a paper towel)
*Note: I use Bake Even Strips to help my cakes come out more level. But I have a feeling that because this is such a heavy, dense, moist cake, it would not dome terribly if you did not use them.
buttercream icing. (Click the link for a tutorial on How To Ice a Cake.)
Optional: You can torte the cake (cut it into layers), and fill it with more cherry pie filling or chocolate pudding - or both! If you do choose to fill the cake, be sure to use an icing dam (a ribbon of icing piped around the outside edge of the cake) to contain your filling.
In a small dish, melt 2 oz. of the chopped chocolate in the microwave. (Use a low power and do it in 30 second increments to avoid overheating it. Stir it every time you check on it.) Then dip the cherries (which you've dried on paper towels beforehand), set them on waxed or parchment paper to set, and put them in the refrigerator, as well.
In short: You want to chop 4 oz.. of chocolate into small pieces. Heat 1/2 cup (4 oz.) of heavy cream to an almost boil. Pour the cream on top of the chocolate. Let it set for 3-5 minutes. Then mix well with a whisk.
If you want something a little more decorated, you can use some of your buttercream icing and a tip #32, make a swirl, by holding the bag straight up from the cake, and pipe a rosette circle. (Sorry I missed a picture of this, they were out of focus.) Make as many circles as you want to add cherries, and you get this:
Easy, yummy, and super moist!