Chocolate Cherry Cake With Ganache

This chocolate cherry cake with is based on the classic recipe for the Hungarian Lúdláb torte („Goose Foot Cake”), which probably dates from the end of the 19th century when confectionery was at its peak in Hungary.

Both fresh and frozen sour cherries can be used for this cake. Cherries are not in season yet, so I used frozen fruit this time.

Equipment you’ll need for baking the chocolate cherry torte:

• One rectangular, 20x30cm (8×12 inch) sized baking mould
• One baking sheet lined with baking paper or a silicone mat
• Electric mixer or stand mixer
• Offset spatula
• A food thermometer

1. Make the chocolate sponge base

1. Place the baking mould onto a baking sheet lined with baking paper.
2. Preheat the oven to 180°C (360°F)
3. Separate the eggs into two mixing bowls.
4. Combine the cocoa powder and the cake flour in a separate bowl.
5. Mix the egg yolks with half of the sugar until double in volume and light yellow.
6. Add a pinch of salt to the egg whites and beat with an electric mixer until stiff peaks form.
7. Pour the mixed egg yolks over the beaten egg whites, then fold gently with a hand whisk or spatula. Sift the cocoa powder and the cake flour into the mixture. Fold gently but thoroughly. Be careful, not to over-mix the sponge cake, because the air will come out of it and the cake will not rise during baking.
8. Pour the batter into the baking mould and smooth it out with an offset spatula.
9. Place the batter into the preheated oven and bake for about 20 minutes. Do not open the oven door during the first 10 minutes, or the sponge cake could collapse. You can check if the cake is ready by sticking a toothpick into the centre. If it comes out clean, without raw batter on it, the cake is ready.
10. Take it out of the oven and let it cool down inside the cake mould.

2. Make the chocolate buttercream

1. Prepare and measure the ingredients.
2. Pour the heavy cream, vanilla extract, and sugar into a saucepan. The saucepan should be on the larger side to prevent the mixture from running out because it will start to bubble and the level will rise while you cook it.
3. Cook the heavy cream with the sugar until it reaches 110°C / 230°F. To determine without a thermometer if the mixture is cooked properly, take out a large drop of it, wait a few seconds and pull it apart between your fingers. If you manage to form an elastic thread, the mixture is ready. Be careful not to burn your fingers.
4. Add the chopped dark chocolate and the butter to the mixture. Let it cool down completely, until the chocolate and butter set. I like to pour the hot buttercream into a large tray to speed up the cooling process.
5. When the mixture is set and at room temperature, beat it with an electric mixer until fluffy. I always use a stand mixer because it`s the best for this task.

3. Make the ganache glaze

1. Put the prepared chopped dark chocolate or chocolate chips into a heatproof bowl.
2. Pour the heavy cream into a saucepan and heat it just until it starts to simmer, then take it off the heat and pour over the prepared chocolate. You can also heat the heavy cream in a microwave oven.
3. Wait for a couple of minutes until the chocolate melts and stir the mixture until smooth. Don’t mix too vigorously, because too much air incorporated may cause bubbles to appear on the surface of the cake.
4. Let the ganache cool down to room temperature before you pour it onto the cake. You can also heat the ganache up if it`s too cold or thick.

4. Whip the heavy cream

The fat content of heavy cream is at least 36%. It has to be cooled down in the refrigerator for 8-10 hours before you can whip it properly. To sweeten the whipped cream, add 100 g (3.5 oz) powdered sugar to 1000 g (35 oz) heavy cream. The whipped cream will last longer, especially in the summer, if you add some gelatin to it. Mix 10 g (0.4 oz) lukewarm bloomed and dissolved gelatine into 1000 g (35 oz) of whipped cream to stabilize it.

Pour the heavy cream into a mixing bowl and whip with a hand whisk or an electric mixer on low speed until soft peaks form. Add the sifted powdered sugar and whip until stiff peaks form. Be careful not to overwhip the heavy cream, because it will separate and become grainy.

5. Assemble the cake

1. Spread a thin layer of chocolate buttercream onto the sponge cake base.
2. Arrange the pitted sour cherries on top of the first layer of buttercream.
3. Spread the rest of the buttercream onto the cherries and smooth it out.
4. Place the cake into the freezer or refrigerator until the buttercream hardens.
5. Pour the ganache onto the top surface of the buttercream and smooth it out with a spatula.
6. Place the cake once again into the freezer or refrigerator until the ganache sets.
7. Run a thin knife along the inner sides of the cake mould. This way you’ll easily take it off.
8. Heat a long knife in hot water and rinse it with a kitchen towel. Use this hot knife to mark the 24 pieces of 5×5 cm (2 by 2 inches) torte squares. I like to do the marking precisely with a special tool you see in the photo below.
9. Decorate each marked square with whipped cream rosettes, candied cherries, and dark chocolate shavings.
10. Cut the torte along the marked lines with a hot knife and serve.

Can I make this chocolate cherry torte ahead of time?

You can make this cake two days ahead of time and keep it in the refrigerator. Keep it in a plastic cake box to prevent it from drying out. You can freeze the cake squares and keep them in the freezer for up to three months.

You can also make the buttercream and the ganache glaze two days ahead of time and keep them refrigerated. Bring them to room temperature before use.

Final thoughts

I hope you’ll try out this authentic Hungarian torte recipe, one of my personal favourites. If you have any comments or questions related to this recipe, please leave them in the section below. If you found this post useful, please feel free to share it.

You may also wish to check out my cherry pie recipe.