Cherry Amaretto Chocolate Cake with Dark Chocolate Ganache

Dark chocolate mousse, a glossy pool of amaretto cherry sauce and a ganache glaze that runs down the sides make this cake look as impressive as it tastes. It is a dessert that rewards careful, steady work and a few simple finishing touches.

This cherry amaretto chocolate cake layers a chocolate base with a smooth dark chocolate mousse, then tops it with a spoonful of cooked dark cherries flavored with amaretto. Once the mousse is set, a dark chocolate ganache is poured over the top so it drips down the sides.

Whole cherries, chopped almonds and fine chocolate shavings finish the cake. Each slice reveals the layers clearly, so the cake is as striking on the plate as on the board. The preparation is straightforward, though the cake needs several hours in the refrigerator to set firmly before glazing and slicing.

Ingredients

Why this recipe works

The cake works because each layer has a clear job. The chocolate base gives a firm foundation, and the dark chocolate mousse adds a light but rich texture that holds its shape when sliced.

Folding whipped cream into melted chocolate keeps the mousse airy rather than dense, while the cooked cherry sauce adds brightness and a gentle almond note from the amaretto. Thickening the sauce with cornstarch keeps it glossy and stable so it sits on top of the mousse instead of soaking into it.

The ganache glaze is made from heavy cream and finely chopped dark chocolate, which gives a smooth, glossy finish once stirred. Pouring it over a fully chilled cake lets it set quickly and drip in even lines down the sides.

Grating the chocolate block over the board adds delicate shavings that catch the light and add a texture contrast to the smooth glaze.

Notes and substitutions

Choose ripe, firm dark cherries for the best color and flavor. Pitting them is the most time-consuming step, so set aside plenty of time. A cherry pitter speeds the work, but a small knife also does the job well. Keep the cherries halved so they look neat on top of the cake and cook evenly in the sauce.

Use a 9-inch springform pan so the cake can be released cleanly after chilling. The fine box grater is the right tool for chocolate shavings, and an offset spatula gives the mousse a smooth, level surface. A glass bowl makes it easy to see when the sauce has cooled and thickened.

Use a good quality dark chocolate with a clear cocoa percentage, since it sets better and tastes richer than baking chocolate. If you prefer a milder almond flavor, substitute almond extract for the amaretto as noted above.

• fresh dark cherries: thawed frozen dark cherries, drained well before pitting-free use in the sauce
• amaretto liqueur: 1/2 tsp almond extract mixed with 3 tbsp water
• whole almonds: sliced almonds, toasted lightly

Equipment

• 9-inch springform pan
• Wooden cutting board
• Fine box grater
• Offset spatula
• Small saucepan
• Glass bowl
• Chef's knife