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1
Position an oven rack in the center of the oven and preheat the oven to 350u00b0F/180u00b0C/gas 4. Spray a 9-in/23-cm cake pan generously with baking spray. Line the bottom of the pan with a circle of parchment paper. Spray the parchment paper. Set aside.
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2
Attach the KitchenAid(R) Sifter + Scale Attachment to your KitchenAid(R) Stand Mixer fitted with the wire whip. Close the ingredient valve. Weigh the flour, sugar, cocoa powder, baking soda, and salt in the ingredient hopper, taring the scale between ingredients. Turn the mixer to medium-low speed, open the ingredient valve, and sift the flour mixture into the mixing bowl. Turn the mixer off.
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3
In a medium bowl, whisk together the buttermilk, coffee, vegetable oil, eggs, and vanilla extract.
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4
Turn the mixer to medium-low, and pour the liquid ingredients in a slow steady stream down the side of the mixing bowl. Mix just until combined. Be careful not to overmix the batter. Remove the mixer bowl, and use a rubber spatula to blend in any flour remaining on the sides of the bowl.
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5
Gently pour the batter into the prepared cake pan. Bake the cake until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Transfer to a wire rack and let the cake cool in the pan.
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6
While the cake is cooling, make the Kirsch-soaked cherries and whipped cream. In a medium saucepan, combine the cherries, sugar, lemon juice and salt. Bring to a simmer and cook the cherries, stirring frequently, until the sugar is dissolved and the cherries are tender and the liquid is syrupy, about 12 to 15 minutes. Remove from the heat and cool to room temperature. Once cool, add the vanilla and Kirschwasser. Set aside. Just before assembling the cake, strain the cherries, reserving the cherries and syrup separately.
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7
To make the mascarpone whipped cream, combine the cream, mascarpone, sugar, vanilla, espresso powder, and salt in the bowl of your stand mixer fitted with the wire whip. With the mixer on medium-low speed, begin to whip the cream. As the mixture thickens turn the mixer to medium, and then to high, beating the cream until soft peaks form. Set aside.
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8
To assemble the cake, run a table knife around the edges of the pan to loosen the cake. Invert the cake onto a wire rack. Using a long serrated knife, cut the cake crosswise in half to form two thin round layers. Remove the parchment paper. Place one cake layer, cut side up, on a cake plate. Brush this layer generously with the cherry syrup. Using a small offset spatula, spread half of the mascarpone whipped cream over top. Next, arrange three-quarters of the cherries over the whipped cream layer. Place the second cake layer on top, cut side down. Brush the top with cherry syrup. Top the cake with the remaining mascarpone cream, swirling the cream to decorate the top. (The sides of the cake are not spread with the whipped cream.) Mound the remaining cherries in the center of the cake. Shave chocolate over top and dust the surface with Confectioners Sugar. Refrigerate until ready to serve. Cut into wedges to serve.
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9
The cake can be assembled up to 6 hours in advance. (The cake can be baked one day in advance, cooled and tightly wrapped until ready to assemble. The cherries and mascarpone whipped cream can also be prepared one day in advance.) The cake is best when served on the day it is assembled. Refrigerate any leftovers in a covered cake box for up to 2 days.
