Chocolate muffin "Black Forest" with cherries, white chocolate ganache and icing

Pastry 358 Last Update: Apr 27, 2022 Created: Apr 27, 2022 0 0 0
Chocolate muffin
  • Serves: 8 People
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Hard
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It is so delicious that you will definitely cook and try this incredible pastry. Moist, 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! We really liked this cake! Hope you like it too! Join now!

Ingredients

Directions

  1. Beat softened butter with salt until white.
  2. Then I add sugar and cocoa. I beat again literally 1.5-2 minutes.
  3. I combine warm cream with eggs, mix and add to the butter-sugar mixture. I shake again.
  4. Then I add all the flour and baking powder.
  5. I pour in the melted, but already cooled chocolate.
  6. And at the very end - frozen cherries. I do not stir for a long time so that the cherry does not begin to melt.
  7. I grease the cake pan (bottom and walls) with a small amount of vegetable oil and cover it with parchment (mold size - 9x18 cm, height - 7 cm).
  8. I pour out the dough, smooth it out. In the center I make a small depression so that there is no high "hat".
  9. I bake a cupcake in a preheated oven at a temperature of 170 degrees for 40-45 minutes.
  10. I check the readiness of the cake with a wooden stick - it should come out dry.
  11. I let the cake cool slightly.
  12. I take the cake out of the mold. I leave it on the wire rack until it cools completely.
  13. Next, I prepare the syrup for soaking the cake.
  14. In a saucepan, combine sugar and water. I add alcohol if I want. I bring it to a boil. Let me cool down!
  15. Then I make cherry compote.
  16. I pour gelatin with water (30 ml) and leave it to swell.
  17. In a saucepan I combine cherries, water (35 ml), sugar, starch and bring to a boil over medium heat, stirring occasionally.
  18. Then I cool slightly and add the swollen and melted gelatin. I mix.
  19. Making white chocolate ganache.
  20. I melt the chocolate in the microwave or in a water bath.
  21. Add warm cream and blend with an immersion blender.
  22. Add chilled butter, again punch with a blender.
  23. This is how the ganache should turn out.
  24. I collect pastries in the same form in which I baked a cupcake. Well I cover the form with cling film.
  25. I cut the cake lengthwise into 2 cakes. I soak well with syrup. I leave 1/3.
  26. I pour the ganache into the bottom of the mold.
  27. Then I put the first cake, slightly pressing down, as if drowning in ganache.
  28. Then I spread all the cherry compote.
  29. Next - the second cake, well soaked in the remnants of the syrup.
  30. I wrap the finished cupcake in cling film and put it in the refrigerator for 5-6 hours or in the freezer for 3-4 hours.
  31. After the time has passed, I prepare the chocolate icing.
  32. I combine chocolate and butter, melt in the microwave or on a steam bath. I mix well. You should get a nice glossy glaze.
  33. I spread the chilled cupcake on a wire rack or stand and pour chocolate on all sides.
  34. Do not worry that there is so much chocolate for the icing, most of it will remain - it can be used later.
  35. I let the icing grab - and you can try.

Chocolate muffin "Black Forest" with cherries, white chocolate ganache and icing



  • Serves: 8 People
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Hard

It is so delicious that you will definitely cook and try this incredible pastry. Moist, 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! We really liked this cake! Hope you like it too! Join now!

Ingredients

Directions

  1. Beat softened butter with salt until white.
  2. Then I add sugar and cocoa. I beat again literally 1.5-2 minutes.
  3. I combine warm cream with eggs, mix and add to the butter-sugar mixture. I shake again.
  4. Then I add all the flour and baking powder.
  5. I pour in the melted, but already cooled chocolate.
  6. And at the very end - frozen cherries. I do not stir for a long time so that the cherry does not begin to melt.
  7. I grease the cake pan (bottom and walls) with a small amount of vegetable oil and cover it with parchment (mold size - 9x18 cm, height - 7 cm).
  8. I pour out the dough, smooth it out. In the center I make a small depression so that there is no high "hat".
  9. I bake a cupcake in a preheated oven at a temperature of 170 degrees for 40-45 minutes.
  10. I check the readiness of the cake with a wooden stick - it should come out dry.
  11. I let the cake cool slightly.
  12. I take the cake out of the mold. I leave it on the wire rack until it cools completely.
  13. Next, I prepare the syrup for soaking the cake.
  14. In a saucepan, combine sugar and water. I add alcohol if I want. I bring it to a boil. Let me cool down!
  15. Then I make cherry compote.
  16. I pour gelatin with water (30 ml) and leave it to swell.
  17. In a saucepan I combine cherries, water (35 ml), sugar, starch and bring to a boil over medium heat, stirring occasionally.
  18. Then I cool slightly and add the swollen and melted gelatin. I mix.
  19. Making white chocolate ganache.
  20. I melt the chocolate in the microwave or in a water bath.
  21. Add warm cream and blend with an immersion blender.
  22. Add chilled butter, again punch with a blender.
  23. This is how the ganache should turn out.
  24. I collect pastries in the same form in which I baked a cupcake. Well I cover the form with cling film.
  25. I cut the cake lengthwise into 2 cakes. I soak well with syrup. I leave 1/3.
  26. I pour the ganache into the bottom of the mold.
  27. Then I put the first cake, slightly pressing down, as if drowning in ganache.
  28. Then I spread all the cherry compote.
  29. Next - the second cake, well soaked in the remnants of the syrup.
  30. I wrap the finished cupcake in cling film and put it in the refrigerator for 5-6 hours or in the freezer for 3-4 hours.
  31. After the time has passed, I prepare the chocolate icing.
  32. I combine chocolate and butter, melt in the microwave or on a steam bath. I mix well. You should get a nice glossy glaze.
  33. I spread the chilled cupcake on a wire rack or stand and pour chocolate on all sides.
  34. Do not worry that there is so much chocolate for the icing, most of it will remain - it can be used later.
  35. I let the icing grab - and you can try.

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