Chocolate Cherry Layer Cake Recipe

If you love chocolate-covered cherries, this festive layer cake is just for you. With tart cherry juice in the batter and freeze-dried cherries in the whipped cream frosting, it's a bright and fruity twist on an otherwise classic chocolate cake. The flavor of the cake itself depends on rich, full-flavored cocoa powder, whether natural or Dutch-process. I recommend either Valrhona or Cacao Barry Extra Brute, both of which have twice the cocoa butter of the most popular supermarket brand.
WHY IT WORKS
Tart cherry juice brings out chocolate's fruitier qualities, while its acidity reacts with baking soda to help the cake rise.
Aromatic ingredients, like cinnamon, vanilla, and almond, amplify the cherry flavor.
Neutral oils like safflower simplify the cake's flavor, putting the focus on chocolate.
Fruity whipped cream makes a simple but festive frosting.
SPECIAL EQUIPMENT:
Stand mixer, two 8-inch by 2- or 3-inch anodized aluminum cake pans, food processor, serrated knife, cast iron turntable (optional), offset spatula
NOTES:
This recipe works well with many different combinations of tart juice and freeze-dried fruit, so don't be afraid to branch out if you can't find (or don't like) cherry. Tart fruits, like black currant, blueberry, and cranberry, pair well with chocolate, so look for them in juiced and freeze-dried form.
INGREDIENTS
For the Cakes:
6 ounces all-purpose flour (about 1 1/4 cups; 170g)
4 ounces good-quality cocoa powder, natural or Dutch-process (about 1 1/3 cups; 115g)
8 ounces sugar (about 1 cup plus 2 tablespoons; 225g)
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon (1g) Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight
2 teaspoons (10ml) pure vanilla extract
1/4 teaspoon almond extract
4 large eggs, straight from the fridge
9 ounces neutral oil, such as safflower or sunflower (1 1/3 cups; 255g)
10 ounces pure, unsweetened tart cherry juice (1 1/4 cups; 285g) (see note)
For the Cherry Whipped Cream:
2 ounces freeze-dried cherries (about 1 cup; 55g), plus more for garnishing (see note)
3 1/2 ounces sugar (about 1/2 cup; 100g)
24 ounces heavy cream (3 cups; 680g)
DIRECTIONS
1.
For the Cakes: Adjust oven rack to middle position and preheat oven to 350°F (177°C). Meanwhile, line two 8-inch anodized aluminum cake pans with parchment and grease lightly. Sift flour and cocoa together to combine. In the bowl of a stand mixer fitted with a whisk attachment, combine sugar, baking soda, cinnamon, salt, vanilla extract, almond extract, and eggs. Whip on medium-high until foamy and light, about 5 minutes, then drizzle in oil. Reduce speed to low and add tart cherry juice, followed by sifted flour/cocoa mixture. When mixture is well combined, divide between prepared cake pans, adding about 22 ounces (620g) to each. Bake until puffed and firm, about 25 minutes; a toothpick inserted into the center of a cake will leave a few crumbs attached. Cool cakes in their pans until no trace of warmth remains, about 45 minutes.

2.
For the Cherry Whipped Cream: In the bowl of a food processor, grind freeze-dried fruit and sugar until powdery and fine, about 90 seconds. Add cream and stir with a fork to ensure no dry pockets of sugar/fruit are stuck in the corners, then process until thick and creamy like Greek yogurt, about 5 minutes. The time will vary with the horsepower of your machine, so watch it like a hawk to avoid making fruity butter by mistake. Cover with plastic and refrigerate until needed.

3.
To Assemble the Cake: Using a serrated bread knife, trim the dome from each cake so that the layers stack neatly and can absorb moisture from the cream. Place 1 cake (cut side up) on a serving plate, cake stand, or cast iron turntable. Top with 1 cup cherry whipped cream and spread into an even layer with an offset spatula. Place second cake (cut side down) on top. Smooth cream around sides, then wipe spatula clean. Spread another cup of cherry whipped cream in an even layer on top of cake, then use remaining whipped cream to generously cover sides and decorate by swirling cream with the back of a spoon. If you like, sprinkle with freeze-dried cherries just before serving.

4.
Under a cake dome or loosely wrapped in plastic, the cake will keep up to 24 hours at room temperature. Alternatively, the cake can be wrapped in plastic and refrigerated up to 3 days, then brought to room temperature to serve.

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Marbled Dipping Ganache Recipe

The consistency of ganache doesn't just hinge on the ratio of chocolate to cream, but the type of chocolate, too. White and milk chocolates, already rich in both cocoa butter and dairy fat, don't need much cream to reach a smooth and creamy consistency, while lean dark chocolate requires a little more. For a recipe this simple, be sure to choose chocolates you love!

WHY IT WORKS
Bringing the cream to a simmer, rather than a boil, keeps the chocolate smooth and creamy.
Letting the chocolate and cream stand together prevents the chocolate from melting too fast.
Cooling the ganaches improves their consistencies.
NOTES:
To save on cleanup, you can combine the cream for both ganaches in a single pot, then pour the correct amount over each chocolate on a scale. An equal amount of milk chocolate can be used in place of white.
INGREDIENTS
For the Dark Chocolate Ganache:
3 ounces heavy cream (1/3 cup plus 1 tablespoon; 85g)
2 ounces dark chocolate, about 72%, roughly chopped (1/3 cup; 55g)
For the White Chocolate Ganache:
2 ounces heavy cream (1/4 cup; 55g)
3 ounces white chocolate, about 35%, roughly chopped (1/2 cup; 85g)
Pinch of salt
DIRECTIONS
1.
For the Dark Chocolate Ganache: In a 1-quart stainless steel saucier, bring the cream to a gentle simmer. When it's bubbling hard around the edges, pour over dark chocolate in a medium bowl. Let stand 30 seconds, then whisk gently to combine. Stand at room temperature until 85°F, about 8 minutes.

2.
For the White Chocolate Ganache: In a 1-quart stainless steel saucier, bring the cream to a gentle simmer. When it's bubbling hard around the edges, pour over white chocolate in a medium bowl. Let stand 30 seconds, then add a pinch of salt and whisk gently to combine. Stand at room temperature until 85°F, about 8 minutes.

3.
To Combine: Pour half the dark ganache into a small serving bowl, followed by half the white ganache. Then pour in half the remaining dark ganache, followed by half the remaining white ganache, then repeat. Swirl together with a toothpick and serve with fresh fruit, pretzels, shortbread cookies, or whatever you're inclined to dunk in chocolate.

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Double-Chocolate Cream Pie Recipe

The best desserts are a study in contrast. This recipe delivers at every turn, with a crisp, flaky crust encasing a rich and creamy dark chocolate custard, topped off with a light and fluffy vanilla meringue. Since there are a lot of moving parts to coordinate, I like to break the process into more manageable chunks by making the crust a day in advance, but it can certainly be tackled all in one go if you've got a nice stretch of time to spare.
WHY IT WORKS
Dutch cocoa and dark chocolate create a filling that's rich, thick, and intense.
Holding the custard at a boil denatures a starch-dissolving enzyme found in egg yolks for a no-weep filling.
Topping the custard while warm streamlines the cooling process while also making it easier to raise the core temperature of the meringue, but the exact timing is rather flexible.
Browning at relatively low heat allows the meringue to dry instead of simply crusting over, making it fluffy, not gooey, inside.
SPECIAL EQUIPMENT:
3-quart stainless steel saucier, balloon whisk, large fine-mesh sieve, wire rack, rimmed baking sheet, digital thermometer
NOTES:
The flavor of this pie hinges on Dutch cocoa powder—natural and raw cocoas are simply too acidic. Look for brands like Droste in grocery stores, or Cacao Barry Extra Brute online (ounce for ounce it's more affordable than any supermarket brand).
INGREDIENTS
Old-Fashioned Flaky Pie Dough, prepared as for a Blind Baked Pie
For the Filling:
4 ounces 72% dark chocolate (3/4 cup; 115g), roughly chopped
1/4 ounces vanilla extract (1 1/2 teaspoons; 7g)
9 1/2 ounces sugar (1 1/3 cups; 270g)
3/4 teaspoon Diamond Crystal kosher salt; use half as much if iodized
1/2 teaspoon espresso powder
1 1/2 ounces Dutch cocoa powder (1/2 cup; 45g)
1 1/4 ounces cornstarch (1/3 cup; 35g)
5 ounces egg yolk (shy 1/2 cup; 140g), from about 8 large eggs
24 ounces milk (3 cups; 680g), any percentage will do
For the Topping:
Swiss Meringue
DIRECTIONS
1.
For the Filling: Place chopped chocolate in a medium bowl, add vanilla, and suspend a large, single-mesh sieve over the top. Whisk sugar, salt, espresso powder, cocoa powder, and cornstarch together in a 3-quart stainless steel saucier. Add egg yolks and roughly 1/2 cup of the milk and whisk until smooth before adding the rest of the milk. Cook over medium-low, stirring gently with a whisk until hot to the touch; about 6 minutes.

2.
Increase heat to medium and continue whisking gently until thick and bubbly, about 5 minutes (if it's not bubbling by then, feel free to crank up the heat). When you see that first bubble, set a timer and continue whisking exactly 90 seconds. Immediately pour into the sieve, pressing with a flexible spatula until custard passes through. Fold until chocolate has melted into the custard, and cover with a heavy towel.

3.
For the Topping: Adjust oven rack to lower-middle position and preheat to 375°F. Prepare Swiss Meringue as directed. Pour custard into the prepared crust, and dollop meringue over top. Gently spread it edge to edge with the back of a fork, using the tines to sculpt it into a pretty design. Place on a wire rack set inside a 13- by 18-inch rimmed baking sheet and bake until well browned, about 15 minutes (this set-up minimizes heat transfer to the custard). 
4.
To Serve: Cool 1 hour at room temperature, then cover loosely in plastic and refrigerate to an internal temperature of 60°F, about 3 1/2 hours. Cut with a wet chef's knife, rinsing the blade clean with cold water between each slice. Wrapped in plastic, leftovers can be refrigerated up to a week.

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Homemade Milk Duds Recipe

Neat freaks, watch out: This recipe's a little messy. That's because homemade Milk Duds are best dipped by hand, which lets you coat all the pieces in a thin chocolate shell without spending an eternity fishing each one out with a fork. But really, there are worse fates than being covered in your favorite dark chocolate. Such as living without a batch of chewy, chocolaty, bittersweet caramels.

WHY IT WORKS

Cooking over medium heat ensures that the sugar completely dissolves before the water boils off.

Minimal caramelization matches the flavor of real Milk Duds.

A generous dose of cream makes the caramels soft but chewy.

Coating the caramels by hand is super fast and keeps the shell thin.

SPECIAL EQUIPMENT:
8-inch anodized aluminum cake pan (round or square), 2-quart stainless steel saucier, heat-resistant spatula, digital thermometer with clip-on attachment
NOTES:

For the most authentic flavor, choose a dark chocolate with 65 to 72% cocoa solids. Brands like Callebaut or Valrhona are easiest to temper, but any high-quality chocolate made with real cocoa butter will do.
DIRECTIONS
1.
For the Caramel: Nestle a large sheet of parchment paper into an 8-inch cake pan to roughly cover the bottom and sides. In a 2-quart stainless steel saucier, combine water, sugar, and salt over medium heat. Stir with a fork until sugar is fully dissolved and syrup comes to a rolling boil, about 4 minutes. Simmer, without stirring, until syrup is honey-gold, roughly 7 minutes. Immediately add cream and reduce heat to medium-low, adjusting the heat lower if needed to keep caramel from foaming too high. (This is more likely on an electric stove due to residual heat.) Stirring constantly with a heat-resistant spatula, simmer until caramel registers 260°F (127°C) on a digital thermometer, about 7 minutes. Immediately pour into prepared pan, cover tightly with foil, and cool to room temperature, about 2 hours.

2.
Peel caramel from parchment, transfer to a cutting board, and cut into 50 pieces (approximately 1/4 ounce or 7g each) with a sharp knife; don't worry about being too precise with their shape or size. If you like, use your fingers to mold the pieces into a more oval, Milk Dud–like shape.

3.

For the Chocolate Coating: Line a baking sheet with parchment. Temper chocolate according to one of the methods described here. Fold all caramel pieces into tempered chocolate. With a clean hand, scoop up pieces like handfuls of marbles, then slide each one over your index finger with your thumb into your other hand (think of how you'd dole out a handful of M&M's) and arrange on prepared baking sheet. Let stand at room temperature until fully set, about 15 minutes, then transfer to an airtight container.

INGREDIENTS
For the Caramel:
4 ounces water (1/2 cup; 115g)
8 1/2 ounces sugar (1 1/4 cups; 240g)
3/4 teaspoon (3g) Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight
6 ounces heavy cream (3/4 cup; 170g)
For the Chocolate Coating:

8 ounces finely chopped dark or milk chocolate (1 1/3 cups; 225g), such as Callebaut or Valrhona; do not use chips

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