Cherry Amaretto Chocolate Cake with Dark Chocolate Ganache Tips, FAQ & printable recipe

Tips for success

Chill the chocolate block before grating it, since cold chocolate produces fine, clean shavings rather than smearing on the box grater. Keep the shavings in a bowl covered loosely so they stay crisp until garnishing. Work in a cool kitchen when you can, because warm conditions soften the mousse and the ganache and make them harder to spread and glaze neatly.

Cool the cherry sauce completely before spooning it onto the mousse, and keep it in the center of the cake so it forms a clear red pool. Stir the sauce gently as it cools to keep it glossy.

A thin, even layer is more elegant than a heavy one. If the ganache thickens too much before pouring, warm it briefly over low heat, stirring until it flows smoothly again.

Variations

• Almond Crunch Base: Press a layer of finely crushed almond biscuits and melted butter into the springform pan before adding the chocolate base. This adds a crisp layer under the mousse and lets the almond flavor carry through each slice of the cake.
• Chocolate Chip Garnish: Scatter a small handful of dark chocolate chips over the mousse before spooning on the cherry sauce. The chips add small pockets of melted chocolate that contrast with the glossy cherry layer.
• Almond Extract Version: Replace the amaretto with almond extract diluted in a little water, which keeps the almond flavor clear while removing the liqueur. Use this option for a family dessert or when you want to avoid alcohol entirely.
• Sliced Almond Topping: Use sliced almonds toasted lightly in a dry skillet instead of chopped almonds on the top. Toasted sliced almonds add a nutty aroma and a light crunch against the smooth ganache glaze.

Storage and make-ahead

Fridge

Keep the cake covered in the refrigerator for up to three days, away from strong odors.

Store the finished cake in the refrigerator, covered loosely with a cake dome or plastic wrap so the glaze stays glossy and the garnish is not crushed. Keep it on a flat shelf away from strong odors, since the chocolate and cream absorb them easily.

Slice only the portion you plan to serve, and return the rest to the refrigerator promptly. Use the cake within three days for the best texture and flavor, as the cherry sauce and mousse are at their best when fresh.

You can prepare the cherry amaretto sauce up to two days ahead and keep it covered in the refrigerator, then bring it to room temperature before spooning it over the mousse. The chocolate base and mousse can be assembled a day in advance, covered and chilled overnight so they set fully.

Make the ganache on the day you plan to serve the cake, because it is best glazed while still glossy and fluid. Add the garnish just before serving so the cherries, almonds and shavings look fresh and crisp on top.

Serving ideas

Serve each slice cold or lightly chilled, so the mousse keeps its clean edges and the chocolate layers stay distinct. Use a thin, sharp knife dipped in hot water and wiped dry between cuts for neat slices that show the base, mousse and cherry sauce.

Place each slice on a small dessert plate with a little of the cherry sauce spooned alongside, and add a few chocolate shavings and almond pieces for contrast.

Pair the cake with a simple coffee or a small glass of cold milk to balance the richness of the dark chocolate. For a celebration, add a light dusting of cocoa or a few extra whole cherries on the side of each plate. The cake works well as a dinner party dessert because it can be prepared in advance and sliced neatly in front of guests.

Frequently asked questions

Recipe card

Cherry Amaretto Chocolate Cake with Dark Chocolate Ganache

Prep 1 hCook 25 minRest 4 hTotal 5 h 25 minServes 12

Ingredients

• 2 lb fresh dark cherries, pitted and halved
• 1/2 cup whole almonds, chopped for garnish
• chocolate base, store-bought or made ahead, to taste
• 8 oz dark chocolate, for mousse and shavings
• 1 1/2 cups heavy cream, cold
• 1/3 cup granulated sugar
• 3 tbsp amaretto liqueur
• 1 tbsp cornstarch mixed with 2 tbsp water
• 1/2 cup heavy cream
• 4 oz dark chocolate, finely chopped

Instructions

1. Pit the fresh cherries with a pitter or the tip of a knife, then halve them. Set aside about one third of the halves for the garnish. Chop the whole almonds coarsely and set them aside on the cutting board beside the cherries.
2. Grate a block of dark chocolate over the board with a fine box grater to make fine shavings and curls. Keep the shavings in a separate bowl for the final garnish, and chop the remaining chocolate finely for the ganache.
3. Combine the halved cherries, sugar and a splash of water in a small saucepan. Simmer over medium heat for 8 to 10 minutes until the cherries soften and release their juice. Stir in the cornstarch slurry and cook 1 minute more until thickened. Off the heat, stir in the amaretto and transfer to a glass bowl to cool.
4. Melt the dark chocolate in a heatproof bowl set over simmering water, stirring until smooth, then let it cool slightly. Whip the cold heavy cream to soft peaks and fold it gently into the melted chocolate in two additions until the mousse is smooth and airy.
5. Set the chocolate base in the bottom of a 9-inch springform pan. Spread the chocolate mousse evenly over the base with an offset spatula, smoothing the top to a level layer.
6. Spoon the cooled cherry amaretto sauce over the center of the mousse layer, letting it spread outward to form a red pool. Scatter the reserved cherry halves over the sauce, then refrigerate the cake until the mousse is firm, about 4 hours.
7. Heat the 1/2 cup heavy cream until it just starts to simmer. Pour it over the finely chopped dark chocolate, let it stand 1 minute, then stir until smooth and glossy. Let the ganache cool until thick enough to drip slowly.
8. Release the springform ring and set the cake on a serving plate. Pour the ganache over the top so it drips down the sides, then press the chopped almonds, the chocolate shavings and the reserved whole cherries onto the top. Chill briefly until the glaze is set.
9. Slice the cake with a sharp knife dipped in hot water and wiped dry between cuts. Serve each slice to show the chocolate base, mousse and cherry sauce layers.

Contains: milk, tree nuts, eggs, gluten

Estimated nutrition per serving

Calories

520

Protein

7 g

Carbohydrates

48 g

Fat

34 g

Fiber

4 g

Sugar

36 g

Sodium

60 mg

Automatic estimate from the ingredient list, not laboratory-verified.