Indulge in the Ultimate Chocolate Cherry Mousse Cake: A Bakeshop Secret Revealed
Prepare to be enchanted by this truly extraordinary chocolate cherry cake, a dessert that effortlessly combines richness, creaminess, and a burst of vibrant fruit flavor. At its heart lies a luxurious layer of fresh cherry mousse, perfectly complemented by a dark, moist chocolate cake. This exquisite combination makes this cake an absolute showstopper, transforming any occasion into something extra special. It’s the quintessential treat for celebrating the abundance of cherry season, bringing a taste of professional patisserie right to your home kitchen.
Cherry season is a truly magical time for bakers and dessert enthusiasts alike, ushering in an array of the most delightful cherry desserts imaginable. From light and airy cherry cheesecake cupcakes to rustic and satisfying cherry pie bars, cherries have consistently proven to be a crowd-pleaser and a best-seller in every bakery I’ve had the pleasure of working at. Their sweet-tart profile and vibrant color make them an irresistible ingredient for countless confections.
This particular chocolate cherry cake recipe elevates the classic pairing to new heights. It proudly features a generous layer of fluffy, fresh cherry mousse, perfectly balanced by the intense flavor of a rich chocolate ganache glaze on top. This isn’t just a cake; it’s an experience. It’s the ultimate cake for both chocolate aficionados and cherry lovers, combining the best of both worlds into one harmonious bite. What’s more, its elegant presentation is so refined, it will have your guests wondering if it came straight from a high-end bakeshop, yet it’s entirely achievable in your own kitchen with our detailed guidance.
Table of Contents
Tips for a Bakery-Worthy Chocolate Cherry Mousse Cake
Achieving a chocolate cherry cake that looks and tastes like it came from a professional bakery isn’t as daunting as it seems. With a few key tips and a little attention to detail, you can elevate your homemade dessert to an impressive level. Here’s how to ensure every layer is perfect, from the moist cake base to the ethereal cherry mousse and the glistening ganache:
Embrace precision with a kitchen scale. This is unequivocally my #1 baking tip, especially for delicate recipes like this one! Baking is a science, and precise measurements are crucial for consistent, high-quality results. If you’ve ever found your cakes to be dry, crumbly, or dense, it’s almost always due to an inaccurate amount of flour – typically too much. A kitchen scale ensures you use the exact quantity of ingredients, leading to the perfectly tender and moist chocolate cake base this recipe calls for.
Plan ahead for the chill time. Patience is a virtue when making layered mousse cakes. Allowing this chocolate cherry cake to chill adequately is not just a suggestion, but a crucial step. The gelatin in both the cherry mousse and the chocolate ganache needs ample time to set completely. If you try to slice the cake prematurely, the layers will not hold their shape, resulting in a messy presentation and a less satisfying texture. For best results, plan to chill the cake for at least 6-8 hours, or ideally, overnight.
Properly bloom the gelatin. Gelatin is the secret to the mousse’s stable, yet airy texture, and the ganache’s perfect sheen. Blooming the gelatin in cold water before dissolving it in a warm liquid ensures that the granules are fully hydrated and can dissolve smoothly. Skipping this important step can lead to undissolved gelatin particles, resulting in an unpleasant grainy texture in your mousse or ganache. It’s a small step that makes a big difference in the final mouthfeel.
Fold the mousse gently. The cherry mousse gets its delightful, airy quality from whipped cream. When incorporating the cooled cherry puree into the whipped cream, it’s vital to fold gently with a rubber spatula, using an upward and outward motion. This technique preserves the delicate air bubbles in the whipped cream, ensuring your mousse remains light and ethereal, rather than dense or deflated.
Garnish for a stunning presentation. A beautiful dessert deserves an equally beautiful finish. For that truly bakery-style presentation, don’t shy away from decorating! Fresh, vibrant cherries are a natural and elegant choice, highlighting the star ingredient. You can also add delicate chocolate shavings for an extra touch of decadence, or simply dust the top lightly with a sprinkle of cocoa powder or powdered sugar for a sophisticated look. These small details can transform your cake into a true masterpiece.
Ingredient Notes and Substitutions for Perfect Results
Each ingredient in this chocolate cherry mousse cake plays a vital role in achieving its rich flavor and exquisite texture. Understanding their specific functions will help you ensure success and confidently make any necessary adjustments.
Oil: Using a flavorless oil, such as vegetable or canola oil, is paramount for this chocolate cake recipe. Unlike butter, which can make cakes denser and drier when cooled, oil ensures the chocolate cake remains exceptionally moist, tender, and light, even when chilled. It contributes to the cake’s fine crumb and rich, velvety texture that perfectly complements the mousse layer.
Cake flour: This specific type of flour is a cornerstone of our chocolate cake’s tenderness. Cake flour has a significantly lower protein content compared to all-purpose flour, which means it develops less gluten. This results in a cake with an incredibly soft, fine, and delicate crumb. Due to the unique mixing method employed in this recipe, substituting with all-purpose flour is not recommended, as it will drastically alter the cake’s texture and could lead to a tougher, less desirable result. Stick with cake flour for that authentic bakery-quality tenderness.
Cherries: The star of the mousse, cherries add an irresistible burst of sweetness and a delightful tang that beautifully complements the rich chocolate flavor. You have flexibility here: both fresh and frozen cherries work wonderfully for the puree. If using frozen, there’s no need to thaw them beforehand; simply proceed with the cooking instructions. While I opted for sweet red cherries for a lusciously sweet mousse, if you prefer a brighter, tarter flavor profile, sour cherries (such as Morello cherries) are an excellent alternative. You could even use a mix of both for a balanced taste. Fresh sliced cherries can also be pressed into the mousse layer for an added textural element and visual appeal.
Gelatin: This often-overlooked ingredient is absolutely crucial for stabilizing both the airy cherry mousse and the glossy chocolate ganache icing. Gelatin provides the structure needed for these layers to set firmly, allowing for clean slices and a beautiful presentation. If you prefer to use gelatin sheets instead of powder, the conversion is straightforward: you’ll need 6 sheets for the cherry mousse and 4 sheets for the chocolate ganache. Always ensure gelatin is properly bloomed and dissolved for the best results, as detailed in our tips section.
Heavy whipping cream: For the light and fluffy base of the cherry mousse, using true heavy whipping cream (typically 36% milk fat or higher) is essential. Lower-fat alternatives like half-and-half or light cream will not whip up to the necessary volume and stability required for a properly structured mousse. The high fat content in heavy whipping cream allows it to hold air and create that wonderfully airy texture.
Step-by-Step Recipe Instructions
Creating this stunning chocolate cherry mousse cake is a rewarding baking project. Follow these detailed instructions carefully to ensure each component comes together perfectly for a truly impressive dessert.
Step 1: Prepare the vibrant cherry puree. Begin by blooming your powdered gelatin in water and setting it aside. In a saucepan, combine pitted cherries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the cherries soften beautifully and release their luscious juices. Transfer the cooked cherries to a blender or food processor and blend until a perfectly smooth puree is formed. Return this puree to the pot, stir in the bloomed gelatin, and cook over low heat for another 2-3 minutes, stirring continuously, until the gelatin is completely dissolved. Pour the warm puree into a clean bowl and let it cool completely to room temperature. You should yield approximately 2 cups of this flavorful cherry base.
Step 2: Craft the moist chocolate cake batter. The batter for our decadent chocolate cake comes together effortlessly in a stand mixer, though it can also be prepared with a large bowl and a whisk for those who prefer manual mixing. Whisk together your dry ingredients (cake flour, sugar, baking powder, baking soda, and salt) in the mixer bowl. In a separate bowl, combine hot coffee, dark cocoa powder, sour cream, and vanilla extract. This mixture will be intense and aromatic. Add a portion of this wet mixture along with the vegetable oil to your dry ingredients, mixing on low speed until just combined. Incorporate the egg into the remaining coffee-cocoa mixture, then add it to the mixer in two stages, scraping down the bowl between additions, until a smooth batter forms. Don’t be alarmed if it seems a bit thin, resembling a pourable pancake batter—this is perfectly normal and contributes to the cake’s ultimate moisture!
Step 3: Bake and prepare the chocolate cake layer. Pour the prepared chocolate batter into a greased 9-inch springform pan (ensure the bottom is lined with parchment paper). Bake until a toothpick inserted into the center comes out with moist crumbs, about 20-25 minutes. Once baked, let the cake cool completely on a wire rack within the pan. Crucially, after cooling, gently remove the cake from the pan, wash and dry the springform ring. Carefully level off the top of the cooled cake using a serrated knife or a cake leveler to create a flat surface for the mousse. Place the clean springform ring back around the leveled cake, ensuring a snug fit. For impeccably smooth sides, line the inside of the ring with a tall strip of acetate (also known as a cake collar), sliding it down between the cake and the pan ring. If acetate isn’t available, plastic wrap can be used as an alternative (refer to notes for details).
Step 4: Whip up the ethereal cherry mousse. In a clean, chilled bowl, whip the heavy cream with powdered sugar until soft, billowy peaks form. The key here is not to over-whip, which can make the cream grainy. Once the whipped cream is ready, gently fold in the room-temperature cherry puree. Use a rubber spatula and a light touch, performing gentle, upward folding motions to incorporate the puree without deflating the air from the whipped cream. This careful technique is crucial for maintaining the mousse’s light and airy texture.
Step 5: Assemble the mousse layer over the cake. Pour half of the freshly made cherry mousse evenly over the cooled chocolate cake layer within its prepared ring. Smooth the surface with an offset spatula. If you desire, now is the time to gently press fresh, thinly sliced cherries into this first layer of mousse for added texture and visual interest. Carefully spread the remaining mousse on top, creating a smooth and even second layer. Transfer the cake to the fridge to chill while you prepare the final, glossy component.
Step 6: Create the luxurious chocolate ganache. Begin by blooming the second portion of gelatin in water. In a medium saucepan, combine water, unsweetened cocoa powder, heavy cream, and granulated sugar, whisking until a smooth, paste-like consistency is achieved. Place the pot over medium heat and stir gently but continuously. Avoid vigorous mixing, as this can introduce air bubbles, which will detract from the ganache’s final smooth appearance. Bring the mixture to a gentle boil, then immediately remove it from the heat. Stir in the bloomed gelatin until it is completely dissolved. Strain the warm ganache through a fine-mesh strainer into a clean bowl; this step removes any potential lumps and ensures a perfectly smooth finish. Cover the surface of the ganache directly with cling wrap to prevent a skin from forming and let it cool at room temperature until it reaches precisely 86°F/30°C. This specific temperature is critical for a smooth, even pour and beautiful set.
Step 7: Pour the ganache and thoroughly chill the cake. Once the chocolate ganache has cooled to the precise temperature, retrieve your chilled cake from the fridge. Carefully pour the glossy ganache glaze over the firm cherry mousse layer, using an offset spatula to gently spread it evenly to the edges of the cake. The temperature-controlled ganache should flow beautifully and self-level. After the ganache is applied, return the cake to the fridge to continue chilling for a minimum of 6-8 hours. This extended chilling period is absolutely vital to ensure the cherry mousse is completely set and firm, allowing for clean, elegant slices. For the best structural integrity and flavor development, chilling overnight is highly recommended.
Step 8: Present your masterpiece. When the cake has thoroughly chilled and the mousse is perfectly set, it’s time for the grand reveal! Carefully remove the springform pan ring. If you used acetate, gently peel it away from the sides of the cake for a pristine, smooth finish. If using plastic wrap, slowly unwrap it. With your sharpest knife, cut precise slices. For an added touch of elegance, garnish each slice or the entire cake with fresh cherries, chocolate shavings, or a delicate dusting of cocoa powder before serving. Enjoy the exquisite harmony of chocolate and cherry in this truly special dessert!
Storage and Freezing Your Chocolate Cherry Cake
To ensure your chocolate cherry mousse cake remains fresh, delicious, and holds its beautiful structure, proper storage is key. Here are the best practices for both short-term storage and long-term freezing:
Storage: While the cake can withstand room temperature for a couple of hours, especially in a cool environment, it is primarily a chilled dessert. For optimal quality, freshness, and to maintain the stability of the mousse and ganache, the cake should always be stored in the refrigerator. Any leftovers, or the entire cake before serving, can be placed in an airtight container to prevent it from absorbing other food odors and drying out. When properly stored in the fridge, this delightful chocolate cherry cake will remain fresh and delicious for up to 5 days, making it perfect for preparing ahead of time or enjoying over several days.
Freezing: This chocolate cherry mousse cake freezes remarkably well, allowing you to enjoy a taste of cherry season long after the fresh fruit is gone. You can freeze the cake whole or cut it into individual slices for convenient portioning. To freeze, ensure the cake is completely set and chilled. Wrap the whole cake or individual slices tightly in several layers of plastic wrap, followed by a layer of aluminum foil to prevent freezer burn. Place the well-wrapped cake in an airtight, freezer-safe container. When stored correctly, the cake can be frozen for up to one month without significant loss of quality. To thaw, simply transfer the cake (or slices) from the freezer to the refrigerator and allow it to slowly come to temperature for several hours or overnight before serving. This gradual thawing helps maintain the cake’s delicate texture.
Frequently Asked Questions About Chocolate Cherry Cake
Here are answers to some common questions you might have while making and enjoying your chocolate cherry mousse cake:
Due to the nature of gelatin, the cherry mousse needs to be used fairly quickly after it’s made. Once the gelatin is incorporated and the mousse is folded, it will begin to set. Therefore, the mousse cannot be made several hours or a day ahead of time. It should be poured over the chocolate cake layer shortly after it’s prepared to ensure it sets properly and creates a smooth, even layer on your cake.
The chilling time is crucial for the structural integrity of this layered cake. This will depend slightly on how cold your fridge is and how firm you prefer your mousse layers, but typically a minimum of 6-8 hours is required for the mousse and ganache to fully set. For the absolute best results, which ensure clean, elegant slices and perfectly firm layers, I strongly recommend making the cake the day before and letting it chill overnight. This extended chilling period allows all the flavors to meld beautifully and the textures to solidify.
To truly enhance and deepen the cherry flavor in your mousse, consider adding a splash of high-quality cherry liqueur (such as Kirsch) or a few drops of natural cherry extract to the cherry puree before folding it into the whipped cream. Start with a small amount and taste, adding more if desired, to achieve your preferred intensity. This will give your chocolate cherry cake an extra layer of sophisticated fruitiness.
If your cherry mousse appears too runny after mixing, it’s most likely due to the air being deflated from the whipped cream during the folding process, or perhaps the cherry puree wasn’t completely cooled to room temperature. If the mousse seems simply deflated rather than completely liquid, you can carefully re-whip it with your stand mixer on a low speed for a very short duration, just until it regains some of its volume and soft peaks. Be cautious not to over-whip, which can cause it to become grainy. If the issue is due to warm puree, allow it to cool further before attempting to re-fold.
Absolutely! Fresh cherries make a truly beautiful and undeniably delicious garnish for this chocolate cherry cake, enhancing its appeal and reinforcing its primary flavor. You can arrange whole, stemmed cherries artfully on top of the ganache. For an extra touch of decadence, consider dipping half of each cherry in melted chocolate before placing them on the cake. Alternatively, leave them plain for a vibrant pop of color. Arrange them just before serving to ensure they look their freshest and brightest.
More Decadent Chocolate Cake Recipes to Explore
If you’re a true chocolate lover, the journey doesn’t end with this amazing chocolate cherry cake. There’s a whole world of delightful chocolate creations waiting to be explored. Here are some of my other favorite chocolate cake recipes that are sure to satisfy your cravings for rich, indulgent desserts:
- Irresistible Reese’s Peanut Butter Chocolate Cake – For the ultimate peanut butter and chocolate fusion.
- Dark and Mysterious Black Cocoa Chocolate Cake – A deeply flavored, dramatic chocolate cake with a striking dark hue.
- Classic Chocolate Strawberry Cake – A timeless pairing of rich chocolate and sweet, fresh strawberries.
- Elegant Chocolate Ganache Cake – A celebration of pure, unadulterated chocolate flavor, featuring a silky smooth ganache.
- Bold Coffee Chocolate Cake – The perfect marriage of rich cocoa and aromatic coffee, intensifying the chocolate notes.
If you tried this incredible chocolate cherry mousse cake or any other recipe on my website, I would absolutely love to hear how it went! Please let me know your thoughts and experiences in the comments section below. Your feedback is truly valuable! Also, while you’re there, please consider leaving a star rating to help other bakers discover this delicious recipe. You can also tag me on Instagram or Facebook (@cambreabakes) so I can see your wonderful creations!
Decadent Chocolate Cherry Mousse Cake
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Ingredients
Cherry Filling
- 2 3/4 teaspoons powdered unflavored gelatin, *see notes below for sheet gelatin*
- 1 tablespoon cold water (for blooming gelatin)
- 3 cups pitted sweet or sour red cherries (fresh or frozen)
- 2 tablespoons granulated sugar
- 2 teaspoons fresh lemon juice
Chocolate Cake Batter
- 2/3 cups cake flour, *See notes below for measuring*
- 3/4 cups granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1/2 cup hot coffee, substitute hot water for non-coffee option
- 1/3 cup unsweetened dark cocoa powder
- 1/3 cup sour cream, room temperature
- 1 teaspoon vanilla extract
- 1/3 cup vegetable oil (or other flavorless oil)
- 1 large egg, room temperature
Cherry Mousse
- 1 1/2 cups heavy whipping cream (cold)
- 1/2 cup powdered sugar
- cherry puree, from recipe above, cooled to room temperature
- 1/4 cup fresh sliced cherries, optional, for layering in mousse
Chocolate Ganache
- 1 1/4 tablespoons cold water (for blooming gelatin)
- 2 teaspoons powdered unflavored gelatin
- 1/2 cup unsweetened cocoa powder
- 1/3 cup water
- 1/3 cup heavy whipping cream
- 1/2 cup granulated sugar
Instructions
Make the Cherry Filling
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Combine the powdered gelatin and cold water in a small bowl. Stir briefly and set aside to bloom for about 5-10 minutes. It should thicken and become paste-like.2 3/4 teaspoons powdered unflavored gelatin, 1 tablespoon cold water
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In a medium saucepan, combine the pitted cherries, granulated sugar, and fresh lemon juice. Cook over medium heat, stirring occasionally, until the cherries have softened and released their juices, which typically takes 8-10 minutes. Remove from heat and carefully blend the mixture with an immersion blender until smooth, or transfer to a regular blender and process until pureed. Pour the cherry puree back into the pot. Add the bloomed gelatin and stir continuously over low heat for 2-3 minutes until the gelatin completely dissolves into the warm puree. Do not boil. Pour the finished cherry puree into a clean bowl and set aside to cool to room temperature. It should yield approximately 2 cups of puree.3 cups (420 g) pitted sweet or sour red cherries, 2 tablespoons (24 g) granulated sugar, 2 teaspoons fresh lemon juice
Make the Chocolate Cake Batter
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Preheat your oven to 350°F (180°C). Lightly grease the inside of a 9-inch springform pan. To prepare the base, remove the ring, lay a sheet of parchment paper on the bottom plate, and then securely close the ring on top. Trim any excess parchment paper sticking out the sides.
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In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl if using a whisk), whisk together the cake flour, granulated sugar, baking powder, baking soda, and fine sea salt until well combined and no lumps remain.2/3 cups (79 g) cake flour, 3/4 cups (150 g) granulated sugar, 1/2 teaspoon baking powder, 1/4 teaspoon baking soda, 1/4 teaspoon fine sea salt
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In a separate medium bowl, whisk together the hot coffee (or water) and unsweetened dark cocoa powder until smooth. Then, whisk in the room-temperature sour cream and vanilla extract. This will be your wet mixture.1/2 cup (110 g) hot coffee, 1/3 cup (34 g) unsweetened dark cocoa powder, 1/3 cup (76 g) sour cream, 1 teaspoon vanilla extract
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To the dry ingredients in the stand mixer bowl, add 1/2 cup of the coffee-cocoa mixture and the vegetable oil. Beat on low speed for 2 minutes until just combined, being careful not to overmix.1/3 cup (67 g) vegetable oil
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Whisk the large egg into the remaining coffee-cocoa mixture. Pour half of this egg-enriched mixture into the stand mixer bowl and mix on low speed until just combined. Scrape down the sides of the bowl with a spatula, then add the rest of the mixture and continue to mix on low speed until the batter is smooth and homogeneous.1 (50 g) large egg
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Pour the chocolate cake batter into the prepared 9-inch springform pan. Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs attached. Allow the cake to cool completely on a wire rack within the pan. Once cooled, carefully remove the springform ring from the pan and clean it thoroughly. Using a cake leveler or a large serrated knife, level off the top of the cake to create a flat surface. Place the clean springform ring back around the cake. Now, line the inside of the pan with a long sheet of acetate (cake collar), sliding it down between the cake and the sides of the pan. This will create beautifully clean sides for your mousse and ganache. (See notes below for using plastic wrap instead of acetate)
Make the Cherry Mousse
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In a large, chilled bowl, whip the cold heavy cream and powdered sugar with an electric mixer until soft peaks form. Be careful not to over-whip, which can result in a grainy texture. Once the whipped cream is ready, gently fold in the room-temperature cherry puree using a rubber spatula. Use light, upward motions to incorporate the puree without deflating the airy texture of the whipped cream.1 1/2 cups (340 g) heavy whipping cream, 1/2 cup (60 g) powdered sugar, cherry puree
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Pour half of the delicate cherry mousse over the cooled chocolate cake layer, smoothing the top evenly with an offset spatula. If desired, gently press the fresh cherry slices into this first mousse layer. Then, carefully spread the remaining mousse on top, creating a smooth and even surface. Place the cake in the fridge to chill while you prepare the final chocolate ganache layer.1/4 cup fresh sliced cherries
Make the Chocolate Ganache
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In a small bowl, bloom the powdered gelatin for the ganache in cold water. Let it sit for 5-10 minutes until it thickens.1 1/4 tablespoons cold water, 2 teaspoons powdered unflavored gelatin
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In a medium saucepan, whisk together the unsweetened cocoa powder, water, and heavy whipping cream until a smooth paste forms. Add the granulated sugar. Place the pot over medium heat and gently stir (avoid vigorous mixing, which can introduce air bubbles). When the mixture begins to boil, immediately remove it from the heat. Stir in the bloomed gelatin until it is completely dissolved.1/2 cup (50 g) unsweetened cocoa powder, 1/3 cup (75 g) water, 1/3 cup (75 g) heavy whipping cream, 1/2 cup (100 g) granulated sugar
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Strain the hot ganache through a fine-mesh strainer into a clean bowl to ensure a perfectly smooth, lump-free glaze. Cover the surface of the ganache directly with cling wrap to prevent a skin from forming. Allow it to cool at room temperature for approximately 2 hours until it reaches 86°F (30°C). This specific temperature is essential for a beautiful, even pour.
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Once the ganache has cooled to the correct temperature, retrieve the chilled cake from the fridge. Pour the ganache evenly over the top of the set cherry mousse layer, spreading it gently to the edges if necessary. Return the cake to the fridge to continue chilling for a minimum of 6-8 hours, or ideally overnight, until the mousse and ganache are completely set and firm.
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When you are ready to serve this magnificent cake, carefully remove the springform ring. Gently pull off the acetate (or plastic wrap) from the sides for a clean, professional finish. Cut slices with a sharp, warm knife for the cleanest edges. Garnish with fresh cherries, chocolate shavings, or a dusting of cocoa powder as desired. Enjoy your homemade bakeshop-worthy chocolate cherry mousse cake!
Notes
Notes on using acetate: The acetate (or cake collar) is highly recommended as it provides exceptionally clean and smooth sides for your mousse and ganache layers, giving your cake a truly polished, bakery-quality finish. However, if you don’t have acetate on hand, you can use regular plastic wrap in a pinch! To do so, wrap 2-3 large sheets of plastic wrap tightly around the inside of the springform ring before clasping it in place. Ensure there are no major wrinkles for the smoothest possible finish.
Notes on cherries: You have flexibility with your cherries for the cherry filling/puree. You can use either fresh or frozen cherries; if using frozen, there’s no need to thaw them beforehand. For flavor, you can choose sweet red cherries for a sweeter mousse, or if you prefer a more pronounced tartness that balances the rich chocolate, opt for sour cherries. A mix of half sweet and half sour cherries also creates a wonderfully complex flavor profile. To further enhance the cherry flavor in the mousse, consider adding a small splash of cherry liqueur (like Kirsch) or a few drops of high-quality cherry extract when blending the puree.
Notes on gelatin: This recipe uses powdered unflavored gelatin. If you prefer to use gelatin sheets, the conversion is as follows: you will need 6 sheets of gelatin for the cherry puree and 4 sheets for the chocolate ganache. Always bloom your gelatin sheets in a bowl of cold water for 5-10 minutes until softened before squeezing out excess water and dissolving them in the warm liquids as instructed.
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.