Yes, I’m finally uploading the recipe for this tantalizing cake made with Chateau Chantal’s Cerise cherry port!
Ingredients
For the Cake:
1+¼ cup all-purpose flour
1/2 bar good dark chocolate
1/4 bar swiss milk chocolate
2 teaspoons baking powder
2 pinches salt
1/2 cup sugar
1 tablespoon vanilla essence
½ cup milk
½ cup rapeseed oil
2 eggs
For the filling
1 tbsp Cerise
1/2 cup tart cherries, chopped
powdered sugar
For the Ganache
1 lb bittersweet chocolate, chopped
1 pint heavy cream
5 1/3 oz unsalted butter
Directions
Preheat oven to 350 degrees. Grease two 9 inch (23 cm) cake tins.
Mix flour, baking powder, salt, sugar and vanilla essence in a bowl. Add milk/water, vegetable oil and eggs.
In a microwave, melt both kinds of chocolate and blend them together. Add the melted chocolate to the mixture, blending constantly to prevent hardening.
Mix everything together until smooth, either by hand or by using an electric mixer at slow speed. If the batter is too runny you may add slightly more flour.
Transfer evenly to bake tins and bake at 350 degrees until a wooden pick inserted in center comes out clean, approximately 35 to 45 minutes.
Once cakes have cooled, remove from pans.
In a small mixing bowl, blend cerise and chopped cherries with enough powdered sugar to make a thick filling. Spread this on top of one of the cakes.
Place second cake on top of the first.
Bring cream and butter to a simmer.
Pour over chocolate and stir/whisk until melted and smooth. Blend in another 1/2 teaspoon of cerise.
Spread the ganache over both cakes until covered.
After it has cooled, cover with vanilla frosting. Garnish with cherries and chocolate slivers.
