We recently celebrated a birthday in our house.
And celebrations are definitely cause for cake.
This little birthday happened to represent more than just a coming of age. It was an emancipation.
We are so proud of how far this young man has come and where he is headed.
Life is not easy. But we get through it. Day by day. Year by year.
Thus, we must count our blessings and realize that despite the devil’s dark chocolate, we truly are served an amazing life, with a little white chocolate whipped cream, and more than just one cherry on top!
Devil’s White Chocolate Cherry Layer Cake
6″ springform pan
2, 12″ long strips of acetate
Devil’s Dark Chocolate Cake Layer:
3/4 cup soft, unsalted butter
1 3/4 cups cane sugar
1/2 tsp. salt
2 cups all-purpose flour
1/2 cup cocoa powder
4 oz. 80% dark chocolate, chopped
2 tsp. baking powder
4 large eggs
2 tsp. vanilla extract
1 1/2 cups milk, divided
Preheat the oven to 350°F. Line a 13 x 9-inch sheet cake pan with a Silpat mat, or grease thoroughly.
Combine chopped chocolate and 2 tablespoons milk in small metal bowl. Set over small saucepan of simmering water and stir until the chocolate melts and mixture is smooth. Remove bowl from over water and allow to cool about 3-5 minutes.
In a large mixing bowl, cream together the butter, sugar and salt till fluffy and light, beating for at least 5 minutes. In a separate bowl, whisk together the flour, cocoa, cooled melted chocolate, and baking powder.
Add the eggs to the butter mixture one at a time, beating well after each addition. Mix together the remaining milk and the vanilla. Add one-third of the flour mixture to the creamed mixture, then add half the milk, another third of the flour, the remaining milk, and the remaining flour. Scrape the sides and bottom of the bowl occasionally throughout this process. Evenly spread the cake mixture over the Silpat mat on the sheet pan.
Bake for for 30 to 35 minutes, until a toothpick inserted into the center comes out clean, and the cake begins to pull away from the sides of the pan. Remove from the oven and cool for 5 to 10 minutes
White Chocolate Whip Layer:
2 cups COLD organic heavy whipping cream
6 oz. good-quality white chocolate (Lindt or Ghirardelli), chopped
Sweet Tart Cherry Reduction:
2 cups fresh (or frozen) tart cherries
1/2 cup cane sugar
Combine the cherries and sugar in a small saucepan and heat over medium heat. Stir continuously, breaking down the cherries just a little bit, until thick and syrupy and reduced by at least half.
Using the ring of a 6″ springform pan as a stencil, cut out as many rings of cake from the cooled sheet cake as possible. (It’s perfectly okay if things aren’t exact, are crumbly and messy. Perfectly okay). Reserve all scraps.
Line the springform pan with one strip of acetate. Smash 1/3 of the cake layers and crumbs (whatever you want to do) into the bottom of the acetate lined springform pan (the bottom should be greased or lined with parchment paper). Use your knuckles and/or a tamp to really smoosh it all down tightly.
Spread one layer of White Chocolate Whip over the Devil’s Dark Chocolate layer.
Next, swirl in a layer of Sweet Tart Cherry Reduction.
Take the next 1/3 of the cake mixture and smoosh it all in tightly. (A tamp really works well here), being sure to add the second strip of acetate before the layers exceed the first.
Follow with another layer of White Chocolate Whip and another swirl of Sweet Tart Cherry Reduction.
Repeat the process one more time.
Garnish with sprinkles, leftover cake crumbs, fresh mint…whatever your blessed and grateful heart desires.