This post was supposed to be a recipe for mexican chocolate lime cupcakes, but, I could not find lime curd to save my life. Hell, even lemon curd as a last ditch replacement eluded me. But by then I had chocolate on the brain, so I had to improvise.
2 sticks butter, softened
1 cup sugar
1 cup sour cream
4 whole eggs
pinch each of salt and balking soda
1 cup unsweetened coca powder
2 cups flour
1 jar good sour cherry preserves
for ganache:
1/2 cup heavy cream
2 cups semisweet or bittersweet chocolate chips
4 tbl cherry preserves
Cream butter and sugar until fluffy. Then add sour cream, then eggs (one at a time) continuing to beat until smooth. Incorporate dry ingredients slowly. Bake at 350 in a springform pan for 30-35 mins. Take out and allow to cool before cutting it in half. Separate cake layers and spread the bottom layer with jam before reassembling.
To make ganache, place chocolate chips into a bowl. Heat heavy cream until almost boiling and pour over chocolate. Work chocolate and cream together with a spatula until all of the chips melt. Sit in the fridge for at least 30 mins so it will set up a bit, then mix in cherry preserves. Pour ganache over the top of the reassembled cake and allow it to drip down the sides to frost it. Serve in small slivers with whip cream, then try to send the leftovers home with other people.
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