Haunted Black Forest Layer Cake - Martha Stewart Halloween 2007

Total Time: 1 hr 45 mins Preparation Time: 45 mins Cook Time: 1 hr

Ingredients

• Servings: 15
• 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
• 1/2 cup granulated sugar
• 1/2 cup water
• 1/3 cup kirsch
• 2 lbs frozen black cherries, thawed and drained, juice reserved
• 1/2 cup sugar
• 3 tablespoons kirsch
• 2 tablespoons cornstarch
• 1/2 cup heavy cream
• 3 ounces semisweet chocolate, finely chopped
• 3 cups cold heavy cream
• 1/2 cup confectioners' sugar
• 2 tablespoons good quality instant espresso powder, dissolved in 2 teaspoons of water

Recipe

• 1 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.
• 2 whisk together flower, salt, and cocoa powder in a bowl.
• 3 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.
• 4 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.
• 5 divide batter evenly between prepared pans. bake until centers spring back when lightly touched, about 15 minutes.
• 6 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.
• 7 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).
• 8 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.
• 9 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.
• 10 make the espresso whipped cream: beat cream until soft peaks form. add sugar and espresso powder, and beat until soft peaks return.
• 11 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.