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1
For the cake.
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2
Preheat oven to 350 degrees.
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3
Butter three 8 inch round cake pans-line bottoms with parchment paper.
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4
Butter parchment paper and dust with flour, tapping out excess.
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Set aside.
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In a large mixing bowl sift together all the flour, cocoa, baking soda and salt.
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7
With a mixer on medium speed cream all the butter and granulated sugar until fluffy.
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Add the brown sugar beating until fluffy.
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Add the eggs, one at a time, beating well after each addition.
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Mix in the sour cream.
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Reduce speed to low.
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Add the flour mixture in three batches, alternating with the buttermilk.
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13
Divide batter evenly among the prepared cake pans.
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Bake for 25 to 30 minutes or until a toothpick inserted in the centers comes out clean.
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Place on wire racks and cool completely.
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When cool run a knife around sides of pans to loosen-remove cakes.
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17
Drain cherries, reserving 1/4 cup plus 2 tablespoons juice.
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Combine juice and kirsch.
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Using a serated knife cut off the tops of cakes so that they are level.
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20
Brush tops of cakes with the kirsch mixture.
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Place a cake layer on a serving plate.
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22
Spread 1 and 1/2 cups pastry cream evenly over cake.
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Arrange 15 drained cherries evenly over top.
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Place second cake layer, brushed side up on top.
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Spread with remaining pastry cream, top with 15 drained cherries.
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Place third cake layer, brushed side DOWN.
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To serve warm ganache in a bowl set over a pan of simmering water, JUST until spreadable.
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Pour onto the middle of top cake layer.
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Spread evenly, allowing some to drizzle down sides.
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Garnish with remaining cherries.
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31
Pastry Cream.
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With an electric mixer on medium high whisk whole eggs, yolks and 1/2 cup sugar until pale and thick.
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Sift in cornstarch.
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Whisk on medium low speed until combined.
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35
Prepare a ice water bath.
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In a medium saucepan bring milk and remaining 1/4 cup sugar to a boil.
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Whisking constantly slowly pour half the milk mixture into the egg mixture whisking until smooth.
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Pour mixture back into saucepan with remaining milk-whisk over medium heat until mixture reaches the consistency of mayo-around 3 minutes.
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39
Pass through a fine sieve into a large bowl-discard solids.
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40
Add butter a few pieces at a time stirring until melted.
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Set bowl in ice-water bath until chilled.
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Stir in vanilla.
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Cover with plastic wrap pressing directly onto surface.
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Chill until set-around 2-3 hours.
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45
Ganache.
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46
Finely chop chocolate in a food processor.
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47
In a small saucepan stir together cream and honey.
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Bring to a boil.
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49
With food processor running slowly pour hot cream mixture through the feed tube.
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Process until well combined.
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51
Transfer to a bowl-cover with plastic wrap.
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52
Refrigerate at least 3 hours-up to two days.
