Chocolate cake with sour cherry ganache

Dense and rich chocolate cake with a gorgeously contrasting sour cherry glaze.
1H 15M


Chocolate cake
Chocolate cherry ganache


Chocolate cake


Preheat oven to 180°C/350°F. Grease a 20cm (8in) round cake pan; line base and side with baking paper. Drain cherries, reserving ½ cup (125ml) juice for cake batter, ¾ cup for the ganache and remaining juice and cherries for syrup.


Place chocolate and butter in a heatproof bowl over a saucepan of simmering water (do not let the bottom of the bowl touch water); stir until melted and smooth.


Beat eggs and sugar with an electric mixer until smooth. Add sour cream, chocolate mixture, almond meal, flour and reserved ½ cup cherry juice. Beat for 30 seconds or until smooth and combined.


Pour batter into cake pan. Bake for 40 minutes, cover cake with foil, cook for a further 30 minutes or until a skewer inserted into the centre comes out with soft sticky crumbs and cake is puffed with a few small cracks. Stand cake, covered, to cool completely in the pan.


Make chocolate cherry ganache.


Combine remaining syrup and cherries in a small saucepan with the extra sugar. Bring to the boil over medium heat, stirring to dissolve sugar. Simmer for 6 minutes or until thickened. Cool.


Spread ganache evenly over top of cooled cake allowing some to drip down the side. Serve with reduced syrup and cherries.

Chocolate cherry ganache


Bring reserved ¾ cup cherry juice and cream almost to the boil in a small saucepan; add chocolate, stir until melted and smooth. Stand until thickened to a coating consistency.

Cake will keep refrigerated for up to 5 days.

Test Kitchen tip

Related stories