Chocolate Covered Cherries Cake

While on vacation in Mazatlan, Mexico, the resort made this amazing chocolate cake that we all loved.  At first it appeared to be a standard chocolate cake with buttercream filling.  But then.... then there was that certain "something" in the background.  It was the taste of cherries with the chocolate. - Chocolate Covered Cherries!  Yes! So of course this cake has been on my mind since then to attempt to recreate that taste. 

The cherry flavored liquor that came to my mind as a flavoring was Kirsch* (Kirchwasser). *(see Food Nerd Notes at bottom.)

                      Click for Printable Recipe

Ingredients:

Chocolate Cherry Cake

1 box Duncan Hines Dark Chocolate Fudge Cake

Ingredients as called for on box for the cake

Plus 1 tsp vanilla

Plus 1 Tbsp kirsch
1 can of cherry pie filling
4 jumbo packs of Kit Kat chocolate bars
mint leaves for garnish

The Cherry Simple Syrup

1 cup Kirsch

½ cup sugar

Add liquor to sugar.  Bring to a boil and boil over moderate heat for 5 minutes (to evaporate a lot of that alcohol off).  Allow to cool completely.

The Chocolate Cherry Buttercream Filling

3 ½ cups confectioner’s sugar

1 tsp vanilla

2 Tbsp strong coffee

1 Tbsp unsweetened cocoa

2 tsp kirsch

Pinch of salt

½ cup heavy whipping cream

1 tsp meringue powder

The Ganache
1 cup heavy whipping cream
12 oz semisweet chocolate chips


Step-by-Step

First, start with the Kirsch syrup.  Personally, 90 proof is just WAY too much alcohol for me, as I only wanted the flavor... not to have my toddlers walking around tipsy!  So I made a simple syrup of the Kirsch and sugar and boiled it for 5 minutes to boil a majority of the alcohol off.

 Stir until sugar completely dissolves.

Allow it to cool completely.

Make cake mix as directed on package, adding additional vanilla and Kirsch.  The vanilla should be the best you can find.  I use Mexican vanilla, as it has a great flavor!

For the life of me, I can't get this photo to stay straight.  ...and I have NOT been drinking the Kirsch!

One tip I have for the cake, is to bring your eggs to room temperature before mixing them into the cake mix.  This gives you a fluffier cake.  Somehow, I can never remember this ahead of time, though, so I usually just cheat by putting them in warm water for several minutes.

Bake as directed (325 degrees F for 33 minutes in my case, for 2 8-inch pans.)

Now, while the cake is in the oven, lets move on to the buttercream.  Your butter should be softened, but not melted. 1/2 cup total... that's 8 Tbsp (I only mixed in 4 at a time).

Beat the butter until it is light and fluffy.

Add in a pinch of salt.  I did not measure this.  I literally pinched it.

Add the confectioner's sugar in small bits at a time on LOW speed (or else it will be all over your kitchen).

After adding half of the sugar, I added the cold, heavy whipping cream.  Then add the remainder of the sugar.

To avoid having a "flat" taste, I added an additional teaspoon of Mexican vanilla to the buttercream as well... We're trying to mirror the major flavors of each component.

...and add 2 Tbsp of strong, cold brewed coffee.  It will not taste like coffee; but brings out the chocolate flavor better.

Next, 1 Tbsp of unsweetened cocoa powder.  Believe me, the cake will be PLENTY sweet!

After it's all nice and fluffy... have someone taste test it for you.

Apparently, it passed muster!  So pop it into the fridge now.  You want the butter to stay cold.

Now back to the cake, which we have allowed to cool on wire cooling racks.

Paint some of the Kirsch simple syrup onto the cake tops.  I painted it pretty thick.  This will soak into the cake and keep it really moist.. as well as adding the cherry flavoring to the cake.  Then put the cakes into the freezer to firm up for a while.

When the cakes are nice and firm, cut them in half.

Take about half of the can of cherries, and split them in half.  We will use the "gel" stuff as well at this point.

To the bottom half of the bottom layer, add a crumb coat of the buttercream filling.

Add the top of the bottom half...

And to this, add the split cherries and cherry "sauce" (what DO you call this stuff?)  This goopy stuff will soak into the cake, too.... so moist!

Repeat with the top layer.

Finally, add the remainder of the buttercream to the top.  Now go and put the whole thing back into the freezer.

Now onto the ganache...
Add the heavy whipping cream to a saucepan.  Bring it just up to a boil... not even.  Just to the point where it's considering a boil.  Then reduce to low.

To the scalded cream, add in the semisweet chocolate chips.

Stir or whisk over low heat until the chocolate is smooth and dissolved.

It will get smooth and glossy.  Then remove from the heat.

Go get the cake out of the freezer.  Set the cooling rack over a sheet pan.  You will need something to catch the drips!!!

Starting in the middle of the cake, pour the warm ganache in a smooth stream, allowing it to flow over the edges of the cake.

It really looks like a mess, doesn't it?  That's okay... Now go and put it all back in the freezer again.  If you are wondering about all the freezer time, it's because I was so paranoid that the ganache would melt the buttercream and the whole cake would start sliding off.  I would rather cool in between each step than to have that happen and have wasted an afternoon of dirty dishes and quiet nap time!

So, after the ganache is "set," but still sticky, I took it out and began arranging the Kit-Kats (in pairs) around the cake.  These are much less expensive (and more fun) than those fancy (high priced) chocolate "sticks" that some web sites sell.  And you may as well have some fun with this!  Now who doesn't love Kit-Kats?!

Okay, it still doesn't look like much, but at this point, you have earned the right to do the fun stuff!!

• Tie a pretty red ribbon around the Kit Kats...
• Drain the remaining half of the can of cherries and rinse them in cold water.  Arrange them around the perimeter of the cake, and a few in the center.
• Shave part of a block of white chocolate over the center... (this is so simple with just a standard vegetable peeler.)
• and Voila!  It suddenly becomes a piece of art!
• oh.. and don't forget the mint leaves!

So now.... what do you think?

I have to admit, I was pretty sick of smelling chocolate by the time I was finished, but that is just me.  Working with sweets is a pretty powerful appetite suppressant for me.  But after dinner, we did cut it.  Man, oh man!  Was this ever rich, moist, and delicious!

Method:

First, start with the Kirsch syrup.  Personally, 90 proof is just WAY too much alcohol for me, as I only wanted the flavor... not to have my toddlers walking around tipsy!  So I made a simple syrup of the Kirsch and sugar and boiled it for 5 minutes to boil a majority of the alcohol off.  Stir until sugar completely dissolves. Allow it to cool completely.

Make cake mix as directed on package, adding additional vanilla and Kirsch.  The vanilla should be the best you can find.  I use Mexican vanilla, as it has a great flavor!  One tip I have for the cake, is to bring your eggs to room temperature before mixing them into the cake mix.  This gives you a fluffier cake.  Somehow, I can never remember this ahead of time, though, so I usually just cheat by putting them in warm water for several minutes. Bake as directed (325 degrees F for 33 minutes in my case, for 2 8-inch pans.)

Lets move on to the buttercream.  Your butter should be softened, but not melted. 1/2 cup total... that's 8 Tbsp (I only mixed in 4 at a time). Beat the butter until it is light and fluffy. Add in a pinch of salt.  I did not measure this.  I literally pinched it. Add the confectioner's sugar in small bits at a time on LOW speed (or else it will be all over your kitchen).  After adding half of the sugar, I added the cold, heavy whipping cream.  Then add the remainder of the sugar. To avoid having a "flat" taste, I added an additional teaspoon of Mexican vanilla to the buttercream as well... We're trying to mirror the major flavors of each component.  Add 2 Tbsp of strong, cold brewed coffee.  It will not taste like coffee; but brings out the chocolate flavor better. Next, 1 Tbsp of unsweetened cocoa powder.  Believe me, the cake will be PLENTY sweet!  After it's all nice and fluffy. So pop it into the fridge now.  You want the butter to stay cold.

Now back to the cake, which we have allowed to cool on wire cooling racks. Paint some of the Kirsch simple syrup onto the cake tops.  I painted it pretty thick.  This will soak into the cake and keep it really moist.. as well as adding the cherry flavoring to the cake.  Then put the cakes into the freezer to firm up for a while. When the cakes are nice and firm, cut them in half. Take about half of the can of cherries, and split them in half.  We will use the "gel" stuff as well at this point. To the bottom half of the bottom layer, add a crumb coat of the buttercream filling.  Add the top of the bottom half...And to this, add the split cherries and cherry "sauce" (what DO you call this stuff?)  This goopy stuff will soak into the cake, too.... so moist! Repeat with the top layer. Finally, add the remainder of the buttercream to the top.  Now go and put the whole thing back into the freezer.

Now onto the ganache...  Add the heavy whipping cream to a saucepan.  Bring it just up to a boil... not even.  Just to the point where it's considering a boil.  Then reduce to low.  To the scalded cream, add in the semisweet chocolate chips. Stir or whisk over low heat until the chocolate is smooth and dissolved.  It will get smooth and glossy.  Then remove from the heat.

Go get the cake out of the freezer.  Set the cooling rack over a sheet pan.  You will need something to catch the drips!!! Starting in the middle of the cake, pour the warm ganache in a smooth stream, allowing it to flow over the edges of the cake.  It really looks like a mess, doesn't it?  That's okay... Now go and put it all back in the freezer again.  If you are wondering about all the freezer time, it's because I was so paranoid that the ganache would melt the buttercream and the whole cake would start sliding off.  I would rather cool in between each step than to have that happen and have wasted an afternoon of dirty dishes and quiet nap time!

So, after the ganache is "set," but still sticky, I took it out and began arranging the Kit-Kats (in pairs) around the cake.  These are much less expensive (and more fun) than those fancy (high priced) chocolate "sticks" that some web sites sell.  And you may as well have some fun with this!

• Tie a pretty red ribbon around the Kit Kats...
• Drain the remaining half of the can of cherries and rinse them in cold water.  Arrange them around the perimeter of the cake, and a few in the center.
• Shave part of a block of white chocolate over the center... (this is so simple with just a standard vegetable peeler.)
• and Voila!  It suddenly becomes a piece of art!
• oh.. and don't forget the mint leaves!

Food Nerd Notes:

Kirsch (Kirschwasser) (keersh-vahs-ər), German for “cherry water” is a clear, colorless cherry flavored fruit brandy traditionally made from double distillation of morello cherries, a dark-colored cultivar of the sour cherry.  It is now also made from other kinds of cherries. The cherries are fermented complete, including their stones. Unlike cherry liqueurs and so-called “cherry brandies,” Kirschwasser is not sweet.  The best Kirschwassers have a refined taste with subtle flavors of cherry and a slight bitter-almond taste that derives from the stones.  It is not to be confused with crème de kirsch, a sweet cherry liqueur. 

Because morellos were originally grown in the Black Forest region of southern Germany, Kirschwasser is believed to have originated there.  Kirschwasser is colourless because it is either not aged in wood or is aged in barrels made of ash. It may have been aged in paraffin-lined wood barrels or in earthenware vessels.

Clear fruit brandies made from distilled, fermented fruit are very popular in southern Germany, Austria, Switzerland, and France. In France and in English-speaking countries, these beverages are known as eaux de vie.  The European Union sets a minimum of 37.5% ABV (75 proof) for products of this kind; Kirschwasser typically has an alcohol content of 40%–50% ABV (80–100 proof). About 22 pounds of cherries go into the making of one 750 ml bottle of Kirschwasser!  No wonder it's pricey!

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Shrimp Tacos with Spicy Avocado Lime Cream

This recipe is an adaptation of two recipes that I saw while idly flipping through the Cooking Channel, and various cookbooks.  (I guess you can tell how I spend my free time.)  It's partly inspiration from Chuck Hughes, and partly from Guy Fieri.... Can't go wrong with guys that believe in big, bold flavors, and interesting textural combinations.  

So here is the flavor experience that we ended up with ....an ultra delicate wonton "taco" (Guy Fieri) is the vehicle for our bold, flavorful grilled shrimp.  These are enhanced with the spicy bite of fresh pico de gallo, and the creamy, cooling effects of the avocado lime cream (Chuck Hughes)...all brightened by the fresh cilantro.  Maybe the ultimate tasty small bite!  Thanks, gentlemen... we sure did enjoy... and so did our little neighbor kid who came in saying "Brady said I should come eat with ya'll tonight for some really cool shrimp tacos."  

The shrimp were skewered, marinated in lime juice and Bombay Seafood Blast, and grilled.  We also tried chicken, but it was not quite delicate enough for the wonton "tacos."  So really, this recipe is really about the Spicy Avocado Lime Cream.  Yum!

Ingredients:

Spicy Avocado Lime Cream:  

• 1 cup plain Greek yogurt (sour cream)
• 3 avocados, pitted, peeled and chopped
• 1/2 - 1 jalapeno pepper, seeded and chopped
• Zest and juice of 1 lime
• A handful fresh cilantro leaves, chopped
• A few drops green Tabasco hot sauce
• 2 cloves fresh garlic, minced
• Salt and freshly ground black pepper 

Pico de Gallo:

• 1/3 of a sweet onion
• 1/4 of a yellow bell pepper
• juice from one lime
• small handful of chopped cilantro
• 1/2 seeded and chopped jalapeno
• one pint of fresh chopped grape tomatoes
• salt and pepper.

Method:
Just mix all of the ingredients together and enjoy!  Easy peasy lemon squeezy!

1 cup plain Greek Yogurt (strained)

3 ripe avocados, chopped

add the avocado to the yogurt.  I find it's just as easy to mash them with a potato masher as chopping them.  This is a good activity for your little helpers.

Seeded and chopped jalepeno.  Leave the seeds in if you want a hotter cream sauce.

Zest and juice of one lemon.  This is NOT a good toddler activity.  Very easy to zest your finger.... and that bleeds a long time!

Add the zest to the avocado and yogurt.  Do this before cutting the lime.  Hard to zest after you've cut the fruit.

Add the juice of the lime.  For a juicier lime, microwave for about 15 seconds, then roll them under moderate pressure on the counter before cutting them.

Several shakes of green jalapeno hot sauce... depending on how spicy you like it.

a small handful of fresh cilantro, chopped

Season with salt and pepper. That's it!  Stir it all together until creamy consistency.

Fresh Pico de Gallo - about 1/3 of a sweet onion, 1/4 of a yellow bell pepper, juice from one lime, small handful of chopped cilantro, 1/2 seeded and chopped jalapeno, one pint of fresh chopped grape tomatoes, salt and pepper.

The fast trick here is to make "wonton tacos."  Premade wonton wrappers, cut into a circle (we used the lid to a plastic dish).  Fry in 350 degree F oil for about 15 seconds each side, pressing the middle down with a spoon or tongs to make a "taco" shape.  Sprinkle with salt and drain on paper towels when lightly browned.  These are so delicate and tasty!  The key is to find a handsome kitchen helper to get on board with this project.

Assemble!  Wonton taco, shredded lettuce, grilled shrimp, pico de gallo, then the avocado lime cream.  Sprinkle with a bit more cilantro.  Wow!!!

These were great!!!  A little messy to eat, but that's okay.  Big flavors that work really well together!

... and just think... we started with NONFAT yogurt! 

Food Nerd Notes:

The avocado (Persea americana) is a native tree to Central Mexico.  Avocado or alligator pear also refers to the fruit  of the tree, which may be pear-shaped, egg-shaped or spherical.  Avocados are commercially valuable and are cultivated in tropical and Mediterranean climates throughout the world. They have a green-skinned, pear-shaped fleshy body that ripens after harvesting. Trees are partially self-pollinating and are often are propagated through grafting to maintain a predictable quality and quantity of the fruit. The native, undomesticated variety is known as a criollo, and is small, with dark black skin, and contains a large seed. The oldest evidence of avocado use was found in a cave located in Coxcatlán, Puebla, Mexico, that dates to around 10,000 BC.

The word 'avocado' comes from the Spanish aguacate which in turn comes from the Nahuatl word ahuácatl (testicle, a reference to the shape of the fruit). Avocados were known by the Aztecs as 'the fertility fruit'.

 

The fruit of horticultural cultivars has a markedly higher fat content than most other fruit, mostly monounsaturated fat, and as such serves as an important staple in the diet of various groups where access to other fatty foods (high-fat meats and fish, dairy, etc.) is limited.

A ripe avocado yields to gentle pressure when held in the palm of the hand and squeezed. The flesh is prone to enzymatic browning, which means it will turn brown quickly after exposure to air. To prevent this, lime or lemon juice can be added to avocados after they are peeled.

The fruit of the avocado is not sweet, but fatty, and distinctly yet subtly flavored, and of smooth, almost creamy texture. It is used in both savory and sweet dishes, though in many countries not for both. The avocado is very popular in vegetarian cuisine, as substitute for meats in sandwiches and salads because of its high fat content.

Generally, avocado is served raw, though some cultivars, including the common Hass, can be cooked for a short time without becoming bitter. Caution should be used when cooking with untested cultivars; the flesh of some avocados may be rendered inedible by heat. Prolonged cooking induces this chemical reaction in all cultivars.

It is commonly used as the base for the Mexican dip known as guacamole, as well as a spread on corn tortillas or toast, served with spices.

Avocados have diverse fats. For a typical avocado:

• About 75% of an avocado's calories come from fat, most of which is monounsaturated fat.  
• On a 100 g basis, avocados have 35% more potassium than bananas. They are rich in B vitamins, as well as vitamin E and vitamin K. 
• Avocados have a high fiber content of 75% insoluble and 25% soluble fiber.

High avocado intake was shown in one preliminary study to lower blood cholesterol levels. Specifically, after a seven-day diet rich in avocados, mild hypercholesterolemia patients showed a 17% decrease in total serum cholesterol levels. These subjects also showed a 22% decrease in both LDL (harmful cholesterol) and triglyceride levels and 11% increase in HDL (helpful cholesterol) levels. Additionally, extracts of P. americana have been used in laboratory research to study potential use for treating hypertension and diabetes mellitus. 

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