Inside-Out Black Forest Cake

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.