Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Cherry Rose Mudslide: A Decadent Dessert Recipe

  • Total Time: 240 minutes
  • Yield: 10-12 servings 1x

Description

Decadent chocolate cake soaked in cherry rose syrup, layered with cherry rose buttercream and rich chocolate ganache. A truly indulgent dessert!

Ingredients

Scale
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup buttermilk
  • ½ cup vegetable oil
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  • ½ cup water
  • ½ cup granulated sugar
  • ¼ cup cherry juice (from maraschino cherries)
  • 1 tablespoon rose water
  • 1 teaspoon lemon juice
  • 12 ounces semi-sweet chocolate, finely chopped
  • 1 cup heavy cream
  • 2 tablespoons unsalted butter, softened
  • 1 cup (2 sticks) unsalted butter, softened
  • 3 cups powdered sugar
  • ¼ cup cherry juice (from maraschino cherries)
  • 1 tablespoon rose water
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Optional: Red food coloring (gel)
  • Maraschino cherries, halved or whole
  • Edible rose petals (optional)
  • Chocolate shavings (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Use parchment paper rounds at the bottom for extra insurance against sticking.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract.
  4. Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Be careful not to overmix!
  5. Slowly pour in the boiling water while mixing on low speed. The batter will be very thin.
  6. Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  8. In a small saucepan, combine the water, sugar, cherry juice, rose water, and lemon juice.
  9. Bring the mixture to a simmer over medium heat, stirring until the sugar is dissolved.
  10. Remove from heat and let the syrup cool completely.
  11. Finely chop the semi-sweet chocolate and place it in a heatproof bowl.
  12. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Don’t let it boil!
  13. Pour the hot cream over the chopped chocolate. Let it sit for a minute or two to allow the heat to melt the chocolate.
  14. Gently stir the mixture, starting from the center and working your way outwards, until the chocolate is completely melted and the ganache is smooth and glossy.
  15. Stir in the softened butter until it is fully incorporated.
  16. Let the ganache cool slightly before using it to frost the cake. It should be thick enough to spread but still pourable.
  17. In a large bowl (or the bowl of a stand mixer), beat the softened butter until it is light and fluffy. This usually takes about 3-5 minutes.
  18. Gradually add the powdered sugar, one cup at a time, beating on low speed until combined.
  19. Add the cherry juice, rose water, and vanilla extract. Beat until smooth and creamy.
  20. Add a pinch of salt to balance the sweetness.
  21. If the buttercream is too thick, add a little more cherry juice, one teaspoon at a time, until you reach the desired consistency. If it’s too thin, add a little more powdered sugar.
  22. If you want a more vibrant pink color, add a few drops of red food coloring (gel) and mix until evenly colored.
  23. If your cake layers are uneven, use a serrated knife to level them.
  24. Place one cake layer on a serving plate or cake stand. Brush the top of the cake layer generously with the cherry rose syrup.
  25. Spread a generous layer of cherry rose buttercream over the soaked cake layer.
  26. Drizzle some of the chocolate ganache over the buttercream layer.
  27. Carefully place the second cake layer on top.
  28. Brush the top of the second cake layer with the remaining cherry rose syrup.
  29. Apply a thin layer of buttercream over the entire cake (top and sides). This is called a crumb coat and it will trap any loose crumbs.
  30. Refrigerate the cake for at least 30 minutes to allow the crumb coat to set.
  31. Apply a final, thicker layer of cherry rose buttercream over the entire cake. Smooth it out with a spatula or cake smoother.
  32. If you want a dramatic drip effect, warm the remaining chocolate ganache slightly and pour it over the edges of the cake, allowing it to drip down the sides.
  33. Decorate the cake with maraschino cherries, edible rose petals, and chocolate shavings.
  34. Refrigerate the cake for at least 30 minutes before serving to allow the frosting to set completely.

Notes

  • Make sure all ingredients are at room temperature unless otherwise specified.
  • Don’t overmix the cake batter, as this can result in a tough cake.
  • The boiling water in the cake batter is essential for a moist and flavorful cake.
  • Cool the cake layers completely before frosting to prevent the frosting from melting.
  • The cherry rose syrup can be made ahead of time and stored in the refrigerator.
  • The chocolate ganache can also be made ahead of time and stored in the refrigerator. Reheat gently before using.
  • Adjust the amount of cherry juice in the buttercream to achieve your desired consistency and flavor.
  • Get creative with the decorations!
  • Prep Time: 1 hour
  • Cook Time: 35 minutes

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://www.beerecipe.com/cherry-rose-mudslide/