You will need a square 2″ x 2″ silicone baking mold for this recipe, boxed chocolate cake and instant pudding and pie mix. This makes the cakes very moist and firmer to hold the repeated layers of chocolate whipped cream and weight of ganache. Please allow for freezing time at least 6 -8 hours before coating with ganache.
1–16.5 ounce package Dark Chocolate Fudge Cake Mix
1–3 ounce package Chocolate Fudge Instant Pudding and Pie Filling
1–1/3 cup water
1/2 cup vegetable oil
1– teaspoon vanilla
1–cup cherry jam-melted
1-recipe dark chocolate ganache
Chocolate Whipped Cream Filling
1– cup whipping cream-chilled
2– tablespoons Hersey’s Special Dark Cocoa
1/3–cup confectioner’s sugar
12– maraschino cherries with stems-drained
Baking Equipment Needed:
2/3–cup heavy whipping cream
1-cup mini or regular chocolate morsels
Ganache recipe covers 5 cakes. Double recipe for remaining cakes.
To assemble: Cut each frozen square cake in half horizontally. Place one cake in each mold, brush with melted cherry jam. Pipe chocolate whipped cream thinly on top of cake. Repeat with another cake layer, jam, whipped cream. Layering three times. Place in freezer several hours to set. Remove cakes from mold. Before pouring ganache over cakes.
Chocolate Ganache Instructions: Heat 2/3 cup whipping cream in microwave safe bowl for 50 seconds. Cream will be very warm but not boiling. In a small bowl with morsels, add cream. Stir mixture until smooth and shiny.
Place cakes on wire rack on top of parchment lined baking sheet. Pour melted and smooth ganache over the cakes covering entire surface. Garnish with whipped cream and long stem cherry. Serve immediately or keep refrigerated up to 3 days.
Keywords: Cake, Chocolate, Mini Black Forest Cakes, Dessert