1 (398 ml) cancherries pitted in syrup, drained, sliced and liquid reserved
2tablespoonscherry brandy, plus more for brushing
2tablespoonscornstarch (mixed in 1/2 cup water)
2tablespoonsgranulated sugar (to taste)
4ouncessemisweet chocolate, shaved
Serving Size: 1 (270) g
Servings Per Recipe:12
Calories from Fat 443 g53 %
Total Fat 49.3 g75 %
Saturated Fat 28.1 g140 %
Cholesterol 169.5 mg 56 %
Sodium 460.2 mg 19 %
Total Carbohydrate101.3 g 33 %
Dietary Fiber 4.2 g16 %
Sugars 54.9 g219 %
Protein 8.7 g 17 %
Preheat oven to 350ºF degrees and lightly grease and flour three 8-inch cake pans; set aside.
In a mixing bowl, combine sifted flour, sifted cocoa powder, baking soda, baking powder and sea salt; whisk until well mixed and set aside.
In the bowl of a stand mixer combine sugar, butter and vanilla extract. With the paddle attachment, process the ingredients on medium speed until mixed. Add eggs, one at a time, and process well between each addition; stop to clean the sides of the bowl if needed. Add oil and process until blended.
Add ½ dry ingredients and half buttermilk; process until just combined. Add the remaining flour mixture, buttermilk; pour in brewed coffee and process until all blended – don’t over mix.
Divide batter evenly into the 3 prepared pans using a scale and transfer to preheated oven; bake for 30 to 35 minutes or until a cake tester inserted in the center comes out clean with just a few crumbs on it.
Cool cakes in pans for 15 minutes before unmolding. Place them on a wire rack to cool completely.
While the cakes are baking, start making the cherry filling. Drain the cherry syrup from the can into a measuring cup and set aside – the recipe needs ¾ cup of liquid and if there’s not enough, top it up with water.
In a bowl, combine sliced cherries and Cherry Brandy; stir to coat and let the fruit macerate while heating up the syrup.
In a medium saucepan over medium heat, add the syrup and bring to a simmer. Add cornstarch mixture and stir until well mixed and sauce thickens, about 30 to 45 seconds. Add sliced cherries and brandy mixture. Stir well and bring sauce back to a simmer. As soon as it starts bubbling, remove from the heat and let it cool off.
When the filling and cakes are cooling off, shave the chocolate using a vegetable peeler, and set aside.
In the bowl of a stand mixer with the whisk attachment, add heavy cream and process on high speed until stiff peaks form, slowly adding the powdered sugar. Transfer to the fridge until ready to assemble the cake.
If each cake needs to be leveled out, use a serrated knife.
Invert a heavy glass bowl on to a pizza pan (to catch any excess chocolate so it can be reused) and place the removable bottom from a cake pan (a springform pan bottom works as well) on top. Place one cake on it and brush the top with a thin coating of Cherry Brandy. Add half of the cooled cherry filling and spread it out evenly leaving ¾ to 1-inch space from the edge. Spread a thin layer of whipped cream on top of the filling, enough to cover it, leaving the same distance from the edge. Repeat with the second cake; brush on brandy, spread the remaining cherry filling and spread some whipped cream over. Place the third cake on top and brush with a thin coat of Cherry Brandy.
Spread the whipped cream covering the entire cake; reserve some to decorate the top.
Wearing latex gloves and working quickly, gently press chocolate shavings around the sides and in the center of the cake top. If there’s any left, lightly sprinkle it around the outside edge of the top.
Using a large star tip or 1M, pipe 8 whipped cream rosettes around the outside edge of the top of the cake. Place a cherry in the center of each rosette. Serves 12.