Inside-Out Black Forest Cake

I made this cake for a party at work and it is made for a special occasion. If you like Black Forest Cake, this is just slightly different. I changed it from the original recipe, partially because I didn’t have the correct pans, and partially because it felt “done” at the point I was! The original recipe calls for three 8-inch pans, but I simplified and just used two 9-inch pans. It made assembling the cake easier. You are also supposed to spread the top with chocolate ganache. It seemed decadent enough without the ganache. People enjoyed it whole-heartedly without the extra chocolate.

I soaked the cherries in the kirsch mixture, so they were particularly tipsy. Tipsy cherries are great for adults, but I served this at a party with students and some of the students didn’t care for them. This is a very rich cake and you’ll want to cut the pieces small. A little kirsch goes a long way, and if you want to avoid the alcohol all together, you could simply use more of the cherry liquid and omit the kirsch. This is a fun cake and worthy of a great celebration!

Inside-Out Black Forest Cake

2 eggs plus 2 yolks
¾ cup sugar
6 tablespoons cornstarch
2 cups milk
3 tablespoons butter, cut into pieces
1-1/2 teaspoons vanilla

2-1/2 cups plus 2 tablespoons flour
1 cup plus 2 tablespoons cocoa powder
2 teaspoons baking soda
1/8 teaspoon salt
1 cup plus 2 tablespoons butter, softened
1 cup sugar
1 cup brown sugar, packed
3 eggs, room temperature
¾ cup sour cream
1-1/2 cups buttermilk
30-40 canned or jarred cherries (reserve ¼ cup plus 2 tablespoons liquid)
¼ cup kirsch

Make the pastry cream: In a large mixer bowl, whisk eggs, yolks, and ½ cup sugar on medium high. Stir in cornstarch; whisk on medium low until combined.

Bring milk and remaining ¼ cup sugar to a boil in a medium saucepan. Whisking constantly, slowly pour half of the milk mixture into the egg mixture; whisk until smooth. Pour the mixture back into the saucepan with the remaining milk; whisk over medium heat until the mixture is thick, 2-3 minutes.

Pass the mixture through a sieve into a large bowl. Add the butter, a few pieces at a time, stirring until melted after each addition. Set the bowl in an ice-water bath until chilled. Stir in vanilla. Cover with plastic wrap, pressing it directly on the surface of the pastry cream and refrigerate for at least 2 hours.

Preheat oven to 350 degrees. Butter two 9-inch round cake pans and line the bottom with parchment. Butter the parchment and dust with flour.

In a small bowl, sift together the flour, cocoa powder, baking soda, and salt. In a large mixer bowl, cream the butter and granulated sugar until fluffy. Add brown sugar, beat until fluffy. Add eggs, one at a time, beating well after each addition. Mix in sour cream. Turn the mixer to low and add the flour in three batches, alternating with the buttermilk in two batches.

Divide batter between the pans and bake for 25-30 minutes. Cool the cake in the pans and remove once completely cooled.

Combine the reserved cherry juice and the kirsch. Brush the top of the cakes with the kirsch mixture. Spread half of the pastry cream on top of one layer and arrange 15 cherries on top. Top with the other cake layer and spread with the remaining pastry cream. Arrange remaining cherries on top.

Recipe from Martha Stewart Holiday Sweets