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1
Heat the oven to 350 degrees F and arrange a rack in the middle.
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2
Cut out 2 (8-inch) rounds of parchment paper.
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3
Coat 2 (8-inch) cake pans with butter, place the rounds in the pans, and coat the parchment with more butter.
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4
Coat the pans and parchment with flour and tap out any excess; set aside.
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5
Bring the water to a boil over high heat in a medium saucepan.
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6
Remove from the heat, add the chocolate and cocoa, and whisk until smooth; set aside to cool for 10 minutes.
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7
Whisk together the measured flour, baking soda, and salt in a medium bowl until combined; set aside.
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8
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.
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9
Stop the mixer and scrape down the sides of the bowl and the paddle with a rubber spatula.
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10
Return the mixer to medium speed.
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11
Add the eggs 1 at a time, letting each incorporate fully before adding the next.
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12
Add the sour cream and vanilla and beat until just combined (the mixture will look slightly curdled).
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13
Stop the mixer and scrape down the sides of the bowl and the paddle.
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14
Add a third of the reserved flour mixture and turn the mixer to low speed, mixing until the flour is just incorporated.
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15
Add half of the cooled chocolate mixture and mix until just incorporated.
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16
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.
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17
Stop the mixer, remove the bowl, and stir in any remaining flour streaks by hand, making sure to scrape the bottom of the bowl.
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18
Divide the batter evenly between the prepared pans and spread it into even layers.
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19
Bake them side by side on the rack for 15 minutes.
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20
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.
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21
Remove the pans from the oven and let them cool on a wire rack for 45 minutes.
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22
Run a knife around the perimeter of each cake, turn them out onto the rack, and slowly peel off and discard the parchment rounds.
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23
Flip the cakes over and let them cool completely.
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24
Meanwhile, make the syrup.
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25
Place a fine-mesh strainer over a small saucepan and pour the cherries and their syrup through the strainer.
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26
Cut the cherries in half and place them in a medium bowl.
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27
Bring the syrup to a boil over medium-high heat.
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28
Reduce the heat to medium low and simmer until reduced to 1/3 cup, about 10 to 12 minutes.
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29
Remove from the heat and stir in the kirsch and lemon juice.
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30
Add 2 tablespoons of the syrup to the reserved cherries and stir to combine; set aside.
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31
Set aside the remaining syrup until ready to assemble the cake, letting it cool completely, about 30 minutes.
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32
Meanwhile, make the whipped cream filling.
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33
Place the sugar and cornstarch in a small saucepan.
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34
While stirring constantly, pour in 1/4 cup of the cream.
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35
Place the pan over medium heat and, stirring constantly, bring to a boil (it will be lumpy, but will smooth out).
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36
Remove from the heat, stir in the vanilla, and let cool completely, about 30 minutes.
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37
Meanwhile, place the remaining 3/4 cup cream in the bowl of a stand mixer and refrigerate.
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38
When the cornstarch-cream mixture has cooled, fit the chilled bowl of cream onto the stand mixer.
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39
Using the whisk attachment, whisk on medium speed until tracks begin to show in the cream, about 40 to 60 seconds.
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40
With the mixer still on, slowly add the cornstarch mixture and continue whisking until stiff peaks form, about 30 to 60 seconds more.
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41
Refrigerate until ready to assemble the cake.
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42
When the cakes are cool, use a serrated knife to trim a thin layer from the top of each to expose the interior; discard the scraps and set the cakes aside.
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43
Using a skewer, poke holes all over the tops of the cakes, going about halfway through the layers.
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44
Place 1 cake layer cut-side up on a cake stand or serving plate.
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45
Use a pastry brush to brush half of the reserved syrup over the cake.
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46
Spread half of the whipped cream evenly over top of that, leaving a 3/4-inch border.
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47
Using a slotted spoon, evenly scatter the reserved cherries over the cream, leaving any syrup in the bowl.
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48
Dollop the remaining whipped cream over the cherries and spread it into an even layer, leaving a 3/4-inch border.
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49
Place the second cake round cut-side up on top of the whipped cream and press down gently.
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50
Brush the cake with the remaining half of the syrup.
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51
Using all of the frosting, evenly coat the top and sides of the cake.
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52
To create the tree-stump effect, use the tip of an offset spatula to make shallow vertical lines in the side of the cake, spacing the lines about 1/2 inch apart and wiping the spatula clean on a moist paper towel every few swipes.
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53
Then use a table knife to make deeper, thinner vertical lines in the shallow swipes, spacing them about 1 inch apart.
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54
Using the tines of a fork, draw concentric circles in the frosting on top of the cake.
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55
Brush the rosemary branches all over with the egg white and place them on a large plate.
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56
Dust them with powdered sugar until completely coated, shaking off the excess.
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57
Decorate the cake with the rosemary, cranberries, and .
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58
Serve immediately or refrigerate for up to 1 day.
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59
If refrigerated, let the cake sit at room temperature for 1 hour before serving.
