While stirring constantly, pour in 1 1/2 cups of the cream. Place the sugar and cornstarch in a medium saucepan.Set aside the remaining syrup until ready to assemble the cake, letting it cool completely, about 30 minutes. Add 2 tablespoons of the syrup to the reserved cherries and stir to combine set aside.Remove from the heat and stir in the kirsch and lemon juice. Reduce the heat to medium low and simmer until reduced to 1/3 cup, about 10 to 12 minutes. Bring the syrup to a boil over medium-high heat.Cut the cherries in half and place them in a medium bowl. Place a fine-mesh strainer over a small saucepan and pour the cherries and their syrup through the strainer.Flip the cakes over and let them cool completely. Run a knife around the perimeter of each cake, turn them out onto the rack, and slowly peel off and discard the parchment rounds. Remove the pans from the oven and let them cool on a wire rack for 45 minutes.Rotate the pans from left to right and continue baking until the cake edges slightly pull away from the pans and a cake tester or toothpick inserted into the center comes out dry with just a few crumbs, about 14 to 15 minutes more. Bake side by side on the rack for 15 minutes. Divide the batter evenly between the prepared pans and spread it into even layers.Stop the mixer, remove the bowl, and stir in any remaining flour streaks by hand, making sure to scrape the bottom of the bowl. Continue with the remaining flour mixture and chocolate mixture, alternating between each and ending with the flour, until all of the ingredients are incorporated and the mixture is smooth. Add half of the cooled chocolate mixture and mix until just incorporated. Add a third of the reserved flour mixture and turn the mixer to low speed, mixing until the flour is just incorporated.Stop the mixer and scrape down the sides of the bowl and the paddle. Add the sour cream and vanilla and beat until just combined (the mixture will look slightly curdled). Add the eggs 1 at a time, letting each incorporate fully before adding the next. Stop the mixer and scrape down the sides of the bowl and the paddle with a rubber spatula. Place the measured butter and sugar in the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until fluffy and light in color, about 5 minutes.Whisk together the measured flour, baking soda, and salt in a medium bowl until combined set aside.Remove from the heat, add the chocolate and cocoa, and whisk until smooth set aside to cool for 10 minutes. Bring the water to a boil over high heat in a medium saucepan.Coat the pans and parchment with flour and tap out any excess set aside. Coat 2 (8-inch) cake pans with butter, place the parchment rounds in the pans, and coat the parchment with more butter. Cut out 2 (8-inch) rounds of parchment paper. Heat the oven to 350☏ and arrange a rack in the middle.12 fresh cherries with stems, maraschino cherries with stems, or jarred sweet cherries with stems.1 tablespoon freshly squeezed lemon juice.2 tablespoons kirsch or cherry-flavored liqueur.1 (15-ounce) can dark sweet cherries in heavy syrup.1/2 cup sour cream, at room temperature.12 tablespoons unsalted butter (1 1/2 sticks), at room temperature, plus more for coating the pans and parchment. 1 3/4 cups all-purpose flour, plus more for coating the pans and parchment.4 ounces unsweetened chocolate, finely chopped.Yield: 1 (8-inch) layer cake, or 8 to 10 servings.Alternatively, you can prepare the entire cake up to 1 day in advance, refrigerate it, and then let it sit at room temperature for about 30 minutes before serving. Game plan: You can prepare the cake layers up to 1 day in advance-just wrap them tightly in plastic wrap and store at room temperature.
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