Devil’s White Chocolate Cherry Layer Cake

Devil’s White Chocolate Cherry Layer Cake

Special Equipment:
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 degrees. 

 

Line a 13 x 9-inch sheet cake pan with a Silpat mat, or grease thoroughly.

Combine chopped chocolate and 2 tablespoons of milk in a small metal bowl. Set over a small saucepan of simmering water and stir until the chocolate melts and the mixture is smooth. Remove bowl from over water and allow to cool for 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 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

 

Combine chopped white chocolate and 2 tablespoons whipping cream in a small metal bowl. 
Set over a small saucepan of simmering water and stir until the white chocolate melts and the mixture is smooth. 
Remove bowl from over water. 
Cool the white chocolate mixture for 10 minutes.
Beat remaining chilled whipping cream in a medium bowl until stiff peaks form. Whisk in the white chocolate mixture. 
The mixture should be light and fluffy, glossy and gorgeous.

 

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.

 

Assembly:
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). Be 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.