Inside-Out Black Forest Cake - cooking recipe

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

Preparation

For the cake.
Preheat oven to 350 degrees.
Butter three 8 inch round cake pans-line bottoms with parchment paper.
Butter parchment paper and dust with flour, tapping out excess.
Set aside.
In a large mixing bowl sift together all the flour, cocoa, baking soda and salt.
With a mixer on medium speed cream all the butter and granulated sugar until fluffy.
Add the brown sugar beating until fluffy.
Add the eggs, one at a time, beating well after each addition.
Mix in the sour cream.
Reduce speed to low.
Add the flour mixture in three batches, alternating with the buttermilk.
Divide batter evenly among the prepared cake pans.
Bake for 25 to 30 minutes or until a toothpick inserted in the centers comes out clean.
Place on wire racks and cool completely.
When cool run a knife around sides of pans to loosen-remove cakes.
Drain cherries, reserving 1/4 cup plus 2 tablespoons juice.
Combine juice and kirsch.
Using a serated knife cut off the tops of cakes so that they are level.
Brush tops of cakes with the kirsch mixture.
Place a cake layer on a serving plate.
Spread 1 and 1/2 cups pastry cream evenly over cake.
Arrange 15 drained cherries evenly over top.
Place second cake layer, brushed side up on top.
Spread with remaining pastry cream, top with 15 drained cherries.
Place third cake layer, brushed side DOWN.
To serve warm ganache in a bowl set over a pan of simmering water, JUST until spreadable.
Pour onto the middle of top cake layer.
Spread evenly, allowing some to drizzle down sides.
Garnish with remaining cherries.
Pastry Cream.
With an electric mixer on medium high whisk whole eggs, yolks and 1/2 cup sugar until pale and thick.
Sift in cornstarch.
Whisk on medium low speed until combined.
Prepare a ice water bath.
In a medium saucepan bring milk and remaining 1/4 cup sugar to a boil.
Whisking constantly slowly pour half the milk mixture into the egg mixture whisking until smooth.
Pour mixture back into saucepan with remaining milk-whisk over medium heat until mixture reaches the consistency of mayo-around 3 minutes.
Pass through a fine sieve into a large bowl-discard solids.
Add butter a few pieces at a time stirring until melted.
Set bowl in ice-water bath until chilled.
Stir in vanilla.
Cover with plastic wrap pressing directly onto surface.
Chill until set-around 2-3 hours.
Ganache.
Finely chop chocolate in a food processor.
In a small saucepan stir together cream and honey.
Bring to a boil.
With food processor running slowly pour hot cream mixture through the feed tube.
Process until well combined.
Transfer to a bowl-cover with plastic wrap.
Refrigerate at least 3 hours-up to two days.