Inside-out Black Forest Cake

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

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

Recipe

• 1 for the cake.
• 2 preheat oven to 350 degrees.
• 3 butter three 8 inch round cake pans-line bottoms with parchment paper.
• 4 butter parchment paper and dust with flour, tapping out excess.
• 5 set aside.
• 6 in a large mixing bowl sift together all the flour, cocoa, baking soda and salt.
• 7 with a mixer on medium speed cream all the butter and granulated sugar until fluffy.
• 8 add the brown sugar beating until fluffy.
• 9 add the eggs, one at a time, beating well after each addition.
• 10 mix in the sour cream.
• 11 reduce speed to low.
• 12 add the flour mixture in three batches, alternating with the buttermilk.
• 13 divide batter evenly among the prepared cake pans.
• 14 bake for 25 to 30 minutes or until a toothpick inserted in the centers comes out clean.
• 15 place on wire racks and cool completely.
• 16 when cool run a knife around sides of pans to loosen-remove cakes.
• 17 drain cherries, reserving 1/4 cup plus 2 tablespoons juice.
• 18 combine juice and kirsch.
• 19 using a serated knife cut off the tops of cakes so that they are level.
• 20 brush tops of cakes with the kirsch mixture.
• 21 place a cake layer on a serving plate.
• 22 spread 1 and 1/2 cups pastry cream evenly over cake.
• 23 arrange 15 drained cherries evenly over top.
• 24 place second cake layer, brushed side up on top.
• 25 spread with remaining pastry cream, top with 15 drained cherries.
• 26 place third cake layer, brushed side down.
• 27 to serve warm ganache in a bowl set over a pan of simmering water, just until spreadable.
• 28 pour onto the middle of top cake layer.
• 29 spread evenly, allowing some to drizzle down sides.
• 30 garnish with remaining cherries.
• 31 pastry cream.
• 32 with an electric mixer on medium high whisk whole eggs, yolks and 1/2 cup sugar until pale and thick.
• 33 sift in cornstarch.
• 34 whisk on medium low speed until combined.
• 35 prepare a ice water bath.
• 36 in a medium saucepan bring milk and remaining 1/4 cup sugar to a boil.
• 37 whisking constantly slowly pour half the milk mixture into the egg mixture whisking until smooth.
• 38 pour mixture back into saucepan with remaining milk-whisk over medium heat until mixture reaches the consistency of mayo-around 3 minutes.
• 39 pass through a fine sieve into a large bowl-discard solids.
• 40 add butter a few pieces at a time stirring until melted.
• 41 set bowl in ice-water bath until chilled.
• 42 stir in vanilla.
• 43 cover with plastic wrap pressing directly onto surface.
• 44 chill until set-around 2-3 hours.
• 45 ganache.
• 46 finely chop chocolate in a food processor.
• 47 in a small saucepan stir together cream and honey.
• 48 bring to a boil.
• 49 with food processor running slowly pour hot cream mixture through the feed tube.
• 50 process until well combined.
• 51 transfer to a bowl-cover with plastic wrap.
• 52 refrigerate at least 3 hours-up to two days.