This recipe makes both the filling and the coating for the tiers, as well as the kirsch syrup for brushing the cake layers. If desired, reduce more kirsch liquid for serving.
- Yield: Makes 3 cups
Photography: Dana Gallagher
Source: Martha Stewart Weddings, Fall 2004
- 1 3/4 cups heavy cream
- 12 ounces best-quality semisweet chocolate, finely chopped
- 1 1/2 cups drained kirsch-soaked cherries, cut in half, plus 2 cups liquid from jar
Bring cream just to a boil, stirring occasionally, in a small saucepan over medium heat; remove from heat. Put chocolate in a medium heatproof bowl, and pour cream on top; let stand 5 minutes. Gently stir until ganache is smooth and glossy.
Transfer 3/4 cup ganache to another bowl. Refrigerate all ganache, stirring occasionally, until slightly cooled and thickened, about 10 minutes (do not let it harden). Meanwhile, cook cherry liquid in a small saucepan over medium-low heat until reduced by half, about 10 minutes; set aside, covered, until ready to assemble cake.
Set aside reserved 3/4 cup ganache for coating tiers; gently fold drained chopped cherries into remainder. Let all the ganache stand at room temperature, stirring occasionally until spreadable.