Inside-Out Black Forest Cake
- Ready In:
- 2hrs
- Ingredients:
- 27
- Yields:
-
1 cake
- Serves:
- 8-10
ingredients
- 1 cup unsalted butter, room temp
- 2 tablespoons unsalted butter, room temp
- 2 1⁄2 cups flour
- 2 tablespoons flour
- 1 cup unsweetened Dutch-processed cocoa powder
- 2 tablespoons unsweetened Dutch-processed cocoa powder
- 2 teaspoons baking soda
- 1⁄8 teaspoon salt
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 3 large eggs, room temp
- 3⁄4 cup sour cream
- 1 1⁄2 cups buttermilk
- 1 (12 ounce) jar preserved sour cherries
- 1⁄4 cup kirsch
- pastry cream
- 2 large eggs
- 2 egg yolks
- 3⁄4 cup sugar
- 6 tablespoons cornstarch
- 2 cups whole milk
- 3 tablespoons unsalted butter
- 1 1⁄2 teaspoons pure vanilla extract
- chocolate ganache
- 5 ounces semisweet chocolate
- 1⁄3 cup heavy cream
- 1 tablespoon honey
directions
- For the cake.
- Preheat oven to 350 degrees.
- Butter three 8 inch round cake pans-line bottoms with parchment paper.
- Butter parchment paper and dust with flour, tapping out excess.
- Set aside.
- In a large mixing bowl sift together all the flour, cocoa, baking soda and salt.
- With a mixer on medium speed cream all the butter and granulated sugar until fluffy.
- Add the brown sugar beating until fluffy.
- Add the eggs, one at a time, beating well after each addition.
- Mix in the sour cream.
- Reduce speed to low.
- Add the flour mixture in three batches, alternating with the buttermilk.
- Divide batter evenly among the prepared cake pans.
- Bake for 25 to 30 minutes or until a toothpick inserted in the centers comes out clean.
- Place on wire racks and cool completely.
- When cool run a knife around sides of pans to loosen-remove cakes.
- Drain cherries, reserving 1/4 cup plus 2 tablespoons juice.
- Combine juice and kirsch.
- Using a serated knife cut off the tops of cakes so that they are level.
- Brush tops of cakes with the kirsch mixture.
- Place a cake layer on a serving plate.
- Spread 1 and 1/2 cups pastry cream evenly over cake.
- Arrange 15 drained cherries evenly over top.
- Place second cake layer, brushed side up on top.
- Spread with remaining pastry cream, top with 15 drained cherries.
- Place third cake layer, brushed side DOWN.
- To serve warm ganache in a bowl set over a pan of simmering water, JUST until spreadable.
- Pour onto the middle of top cake layer.
- Spread evenly, allowing some to drizzle down sides.
- Garnish with remaining cherries.
- Pastry Cream.
- With an electric mixer on medium high whisk whole eggs, yolks and 1/2 cup sugar until pale and thick.
- Sift in cornstarch.
- Whisk on medium low speed until combined.
- Prepare a ice water bath.
- In a medium saucepan bring milk and remaining 1/4 cup sugar to a boil.
- Whisking constantly slowly pour half the milk mixture into the egg mixture whisking until smooth.
- Pour mixture back into saucepan with remaining milk-whisk over medium heat until mixture reaches the consistency of mayo-around 3 minutes.
- Pass through a fine sieve into a large bowl-discard solids.
- Add butter a few pieces at a time stirring until melted.
- Set bowl in ice-water bath until chilled.
- Stir in vanilla.
- Cover with plastic wrap pressing directly onto surface.
- Chill until set-around 2-3 hours.
- Ganache.
- Finely chop chocolate in a food processor.
- In a small saucepan stir together cream and honey.
- Bring to a boil.
- With food processor running slowly pour hot cream mixture through the feed tube.
- Process until well combined.
- Transfer to a bowl-cover with plastic wrap.
- Refrigerate at least 3 hours-up to two days.
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RECIPE SUBMITTED BY
Diana Adcock
Geneseo, Illinois