You may also like
Categories:
chocolate cake flour salt Dutch cocoa Dutch cocoa eggs egg yolks sugar unsalted butter unsalted butter For granulated sugar water For black cherries sugar cornstarch Ganache heavy cream semisweet chocolate cream cold Heavy Cream confectioners Espresso powder
Viewed: 13 - Published at: 5 years agoIngredients
- For Chocolate Genoise
- 1 1/3 cups sifted cake flour
- 2 pinches salt
- 1/3 cup unsweetened dutch cocoa, plus more
- unsweetened dutch cocoa, for pans
- 6 large eggs
- 4 large egg yolks
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted and cooled, plus more
- unsalted butter, for pans
- For Kirsch Simple Syrup
- 1/2 cup granulated sugar
- 1/2 cup water
- 1/3 cup kirsch
- For Cherry Filling
- 2 lbs frozen black cherries, thawed and drained, juice reserved
- 1/2 cup sugar
- 3 tablespoons kirsch
- 2 tablespoons cornstarch
- For Ganache
- 1/2 cup heavy cream
- 3 ounces semisweet chocolate, finely chopped
- For Espresso Whipped Cream
- 3 cups cold heavy cream
- 1/2 cup confectioners' sugar
- 2 tablespoons good quality instant espresso powder, dissolved in 2 teaspoons of water
Method
- Make the genoise: Preheat oven to 400 degrees, with rack in lower third. Butter two 9-inch round cake pans. Line with parchment; butter the parchment. Dust with cocoa powder, tapping out excess.
- Whisk together flower, salt, and cocoa powder in a bowl.
- Put eggs, egg yolks, and granulated sugar in the heatproof bowl of an electric mixer. Set over (not touching) a pan of simmering water, and whisk until sugar has dissolved and mixture is warm to the touch. Attach bowl to mixer fitted with whisk attachment. Beat on medium-high speed for 2 minutes. Raise speed to high. Beat until mixture is pale and thick, about 4 minutes more.
- Remove bowl from mixer. Sift flour mixture over the top; using large rubber spatula, carefully fold into egg mixture, cutting through middle and lifting gently over sides. When almost incorporated, pour melted butter down side of bowl; gently fold in to incorporate.
- Divide batter evenly between prepared pans. Bake until centers spring back when lightly touched, about 15 minutes.
- Let cool in pans on a wire rack for 15 minutes. Run a knife around sides of pan. Invert onto rack; remove parchment, and turn right side up on rack.
- Make the Kirsch simple syrup: Heat sugar and water in a small saucepan over medium-high heat, stirring frequently, until sugar has dissolved. Bring to a boil. Remove from heat and stir in kirsch. (The syrup can be refrigerated in an airtight container for up to 1 month).
- Make the cherry filling: Whisk reserved cherry juice, sugar, kirsch, and cornstarch in a small saucepan until smooth. Cook over medium heat, stirring constantly, until mixture is thick enough to coat the back of a spoon, about 8 minutes. Let cool slightly. Combine syrup and cherries in a medium bowl. Cover and refrigerate until ready to use, up to 2 days.
- Make the ganache: Bring cream to a boil in a small saucepan over medium heat. Pour over chocolate in a bowl. Let stand 5 minutes. Slowly whisk until smooth. Let cool completely, stirring often with a rubber spatula.
- Make the espresso whipped cream: Beat cream until soft peaks form. Add sugar and espresso powder, and beat until soft peaks return.
- Assemble the cake: Slice each cake in half horizontally. Place once cake layer, cut side up, on a cake stand. Brush top with 1/4 cup kirsch syrup. Spread with 2 cups whipped cream, leaving a 1/2 inch border. Remove cherries from filling syrup with slotted spoon, and transfer to medium bowl. Scatter 1 1/4 cup cherries evenly over whipped cream. Drizzle with 2 tablespoons filling syrup. Repeat 2 times . Place final cake layer, cut side down, on top, and spread with ganache. Serve immediately.
