Inside-Out Black Forest Cake

I’ve slacked. I know. I’m not so good about this posting-every-day-thing anymore. Maybe I’ll get better, maybe not. Tis all gravy either way!

Today I present you with Inside-Out Black Forest Cake!

Ingredients

1 cup (2 sticks) plus 2 tablespoons unsalted butter, softened, plus more for pans
2 1/2 cups plus 2 tablespoons all-purpose flour, plus more for pans
1 cup plus 2 tablespoons unsweetened Dutch-process cocoa powder
2 teaspoons baking soda
1/8 teaspoon salt
1 cup granulated sugar
1 cup packed dark-brown sugar
3 large eggs, room temp.
3/4 cup sour cream
1 1/2 cup buttermilk
1 jar (12 ounces) preserved sour cherries (40 to 50)
1/4 cup kirsch (cherry-flavored liqueur)
Pastry Cream (see end)
Shiny Chocolate Ganache (see end)

Directions

1. Preheat oven to 350 degrees. Butter three 8 inch round cake pans; line bottoms with parchment paper. Butter parchment and dust with flour, tapping out excess. Into large bowl, sift together flour, cocoa, baking soda, and salt.

2. With electric mixer on medium speed, cream butter and granulated sugar until fluffy. Add brown sugar; beat until fluffy. Add eggs, one at a time, beating well after each addition. Mix in sour cream. Reduce speed to low. Add flour mixture in three batches, alternating with the buttermilk and beginning and ending with the flour.

3. Divide batter evenly among prepared pans. Bake, rotating pans halfway through, until firm to the touch and toothpick comes out clean; about 25 to 30 minutes. Transfer pans to wire racks to cool completely. Run a knife around sides to loosen, then remove cakes from pans.

4. Drain cherries, reserving 1/4 cup plus 2 tablespoons juice. Combine juice and kirsch. With a serrated knife, trim tops of cakes to make level. Brush top of each with one-third kirsch mixture. Place a cake layer on a 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; top with 15 more cherries. Top third cake layer, brushed side down. Cake may be covered loosely in plastic wrap and refrigerated up to 4 hours.

5. To serve, warm the ganache in a bowl set over (not in) a pan of simmering water, just until spreadable. Pour onto middle of top cake layer, and spread evenly with an offset spatula. Garnish with remaining cherries.

Pastry Cream Ingredients

2 large whole eggs
2 egg yolks
3/4 cup sugar
6 tablespoons cornstarch
2 cups milk
3 tablespoons unsalted butter, cut into small pieces
1 1/2 teaspoon pure vanilla extract

Pastry Cream Directions

1. With an electric mixer on medium-high speed, whisk whole eggs, yolks, and 1/2 cup sugar until pale and thick. Sift in cornstarch; whisk on medium-low speed until combined.

2. Meanwhile, prepare an ice-water bath. Bring milk and remaining 1/4 cup sugar to a boil in a medium saucepan. Whisking constantly, slowly pour half the milk mixture into the egg mixture; whisk until smooth. Pour mixture back into saucepan with remaining milk; whisk over medium heat until mixture reaches the consistency of mayonnaise, 2 to 3 minutes more.

3. Pass through a fine sieve into a large bowl; discard solids. Add butter, a few pieces at a time, stirring until melted after each addition. Set bowl in ice-water bath until chilled. Stir in vanilla. Cover with plastic wrap, pressing it directly on surface of pastry cream; chill until set, at least 2 hours or up to overnight.

Shiny Chocolate Ganache Ingredients

5 ounces semisweet chocolate
1/3 cup heavy cream
1 tablespoon honey

Shiny Chocolate Ganache Directions

Finely chop chocolate in a food processor. In a small saucepan, stir together cream and honey; bring just to a boil. With machine running, slowly pour hot-cream mixture through the feed tube; process until combined. Transfer to a bowl, and cover with plastic wrap; refrigerate at least 3 hours, or up to 2 days.