CAKE INGREDIENTS:
20 OZ. SUGAR
13 OZ. ALL-PURPOSE FLOUR
4 OZ. COCOA POWDER
1 TABLESPOON BAKING SODA
1½ TEASPOONS BAKING POWDER
1½ TEASPOONS KOSHER SALT
1½ CUPS SOUR CREAM
3/4 CUP CANOLA OIL
3 EGGS
1½ CUPS BREWED COFFEE, HOT
2 BATCHES OF CHANTILLY CREAM (SEE BELOW FOR RECIPE)
2 CUPS CHERRY JAM
CHOCOLATE GANACHE (SEE CHOCOLATE CAKE DOUGHNUT RECIPE), MADE WITH DARK CHOCOLATE, WARM
DARK CHOCOLATE, SHAVED, FOR GARNISH
2 CUPS FRESH RED CHERRIES, FOR GARNISH
1. Preheat the oven to 350 ° F. Line three round 8-inch cake pans with parchment paper and coat them with nonstick cooking spray.
2. In a medium bowl, sift the sugar, flour cocoa powder, baking soda, baking powder, and salt into a mixing bowl and set aside.
3. In the work bowl of a stand mixer fitted with the whisk attachment, combine the sour cream, canola oil, and eggs on medium speed. Reduce the speed to low, add the dry mixture, and beat until combined. Scrape the sides of the work bowl with a rubber spatula as needed.
4. With the mixer running on low, gradually add the hot coffee and beat until fully incorporated. Pour 1½ cups of batter into each cake pan. Bang the pans on the counter to distribute the batter evenly and remove any air bubbles.
5. Place the cakes in the oven and bake until browned and a cake tester comes out clean, 25 to 30 minutes. Remove the cakes from the oven, transfer them to a cooling rack, and let them cool completely.
6. Trim a thin layer off the top of each cake to create a flat surface. Transfer 2 cups of the Chantilly Cream into a piping bag.
7. Place one cake on a cake stand and pipe one ring of cream around the edge. Place 1 cup of the cherry jam in the center and level it with an offset spatula. Place the second cake on top and repeat the process with the Chantilly Cream and cherry jam. Place the last cake on top and spread 1½ cups of the Chantilly Cream over the entire cake using an offset spatula. Refrigerate the cake for at least 1 hour.
8. Carefully spoon some of the ganache over the edge of the case so that it drips down. Spread any remaining ganache over the center of the cake.
9. Place the cake in the refrigerator for 30 minutes so that the ganache hardens.
10. Garnish the cake with the shaved chocolate and fresh cherries before slicing and serving.
CHANTILLY CREAM INGREDIENTS:
2 CUPS HEAVY CREAM
3 TABLESPOONS SUGAR
1 TEASPOON PURE VANILLA EXTRACT
DIRECTIONS:
1. In the work bowl of a stand mixer fitted with the whisk attachment, whip the heavy cream, sugar, and vanilla on high until the mixture holds soft peaks.
2. Use immediately, or store in the refrigerator for up to 3 days.
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