About 50 chocolate covered cherries, preferably homemade
3 cups chocolate ganache:
1 1/2 cups bittersweet chocolate chips (do not exceed 61% cacao)
1 cup heavy whipping cream
Bring cream just to boil in heavy small saucepan. Place chocolate chips in medium bowl; pour hot cream over. Let stand 1 minute, then whisk until melted and smooth. Let stand at room temperature until cool and firm, about 2 hours. (Alternatively, chill ganache until cool and firm, stirring occasionally, about 1 hour.)
1 recipe Maraschino Cherry Cake:
3 c. cake flour
3 tsp. baking powder
1/2 tsp. salt
1/2 c. butter
2 tbsp oil
2 c. sugar
3/4 c. milk
1/2 c. maraschino juice
1/4 c. cherries, chopped
1 tsp. vanilla
4 egg whites
3 tsp. baking powder
1/2 tsp. salt
1/2 c. butter
2 tbsp oil
2 c. sugar
3/4 c. milk
1/2 c. maraschino juice
1/4 c. cherries, chopped
1 tsp. vanilla
4 egg whites
Preheat oven to 350˚F. Line 2 9 inch cake pans with parchment paper. Butter and flour the parchment.
Sift together flour, baking powder and salt. In separate bowl, cream butter and sugar. Beat in milk and maraschino juice. Slowly add dry ingredients, and beat until just combined. In separate bowl, beat whites of eggs until peaks form. Fold egg whites and cherries into batter. Bake for 30 minutes, or until tester comes out clean. Cool completely before filling.
To fill and frost:
Place one layer cake on serving plate. Cover with chocolate covered cherries, setting them as close as possible. Fill any gaps with chocolate ganache, until top is flat for the next layer to rest on. Top ganache with second cake layer. Frost with extra ganache.*
* Leaving the sides of the cake unfrosted creates an impressive presentation, but if the cake edges look messy, frosting the sides is advised.
Garnish with extra maraschino cherries, slivered almonds, and chocolate shavings.
Sift together flour, baking powder and salt. In separate bowl, cream butter and sugar. Beat in milk and maraschino juice. Slowly add dry ingredients, and beat until just combined. In separate bowl, beat whites of eggs until peaks form. Fold egg whites and cherries into batter. Bake for 30 minutes, or until tester comes out clean. Cool completely before filling.
To fill and frost:
Place one layer cake on serving plate. Cover with chocolate covered cherries, setting them as close as possible. Fill any gaps with chocolate ganache, until top is flat for the next layer to rest on. Top ganache with second cake layer. Frost with extra ganache.*
* Leaving the sides of the cake unfrosted creates an impressive presentation, but if the cake edges look messy, frosting the sides is advised.
Garnish with extra maraschino cherries, slivered almonds, and chocolate shavings.
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