Inside-Out Black Forest Cake

READY IN: 2hrs
SERVES: 8-10
YIELD: 1 cake




  • 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.