1 c Unsalted butter; room
-temperature
2 tb Unsalted butter; room
-temperature
2 1/2 c All-purpose flour
2 tb All-purpose flour
1 c Dutch cocoa
2 tb Dutch cocoa
2 ts Baking soda
1/8 ts Salt
1 c Granulated sugar
1 c Dark brown sugar
3 lg Eggs; room temperature
3/4 c Sour cream
1 1/2 c Nonfat buttermilk
1 Jar preserved cherries -;
-(12 oz)
1/4 c Kirsch
Pastry Cream; (see recipe)
Shiny Chocolate Ganache;
-(see recipe)
Heat oven to 350 degrees. Butter three 8-inch cake pans; line with
parchment; butter and flour parchment. In large bowl, sift together flour,
cocoa, baking soda, and salt. Set aside. In bowl of electric mixer with
paddle attachment, cream butter and granulated sugar on medium speed, until
fluffy, about 2 minutes. Add brown sugar; beat until fluffy, about 1
minute. Add eggs, one at a time, beating well after each addition. Mix in
sour cream. Reduce speed to low. Add reserved flour mixture and buttermilk,
alternating between the two, beginning and ending with flour. Divide batter
evenly among three cake pans. Bake, rotating pans halfway through cooking,
until firm to touch and a toothpick inserted in the center comes out clean,
25 to 30 minutes. Transfer pans to wire racks to cool completely. Remove
cakes from pans. Drain cherries, reserving 1/4 cup plus 2 tablespoons
juice. Combine juice and kirsch in small bowl. Trim tops of cakes flat.
Brush each top with one-third of kirsch mixture. Place a cake layer on
serving plate. Spread 1 1/2 cups Pastry Cream evenly over cake; arrange 15
drained cherries on top. Place a second cake layer, brushed-side up, on
top. Spread with remaining cream; arrange 15 more cherries. Top with third
cake layer. Cake may be made 3 to 4 hours ahead, wrapped loosely in plastic
wrap and refrigerated. To serve, warm Shiny Ganache in a double boiler
until ganache reaches room temperature. Pour onto middle of top cake layer,
and spread evenly with an offset spatula. Garnish with remaining cherries.
Serves 8 to 10.
Yields
8 servings
