Chocolate Cherry Cake

Course Dessert

Cuisine American

Keyword cherry puree, choclate layer cake, chocolate cherry cake

Servings 3 layer 8"

1 Pkg Frozen sweet (sour is ok) cherries, thawed and water discarded. (450 g / 16 oz)
1/2 Cup + 2 TBS Sugar ( 120 g / 4 oz)

In a food processor, pulse the cherries until smooth.
Place the cherries and sugar in a medium pan over the stove medium-low heat and cook for 20-30 minutes until the liquid has reduced by half.
Remove from the stove and pour it to a glass container. Store in the refrigerator until use.

Preheat oven to 350 line the bottom of three 8" cake pans. Set aside.
Measure the cocoa powder into the bowl of a standing mixer and pour the melted butter on top. Mix to incorporate and let sit for 10 minutes to allow the cocoa powder to bloom.
In a medium bowl, sift together AP flour, cake flour, baking soda, baking powder, and salt.
In a large measuring cup pour the half and half, cherry puree and cherry liquor. Mix to combine.
Add the sugar and brown sugar to the chocolate-butter mixture and beat using the paddle attachment on medium-high speed for about 5-7 minutes. Until fluffy. Scrape the sides and bottom of the bowl.
Add the eggs one at a time waiting for each egg to fully incorporate before adding the next. Scrape the sides and bottom of the bowl.
Add the flour mix in three additions alternating with the liquid mix starting and finishing with the flour.
Right after adding the last portion of the flour, stop mixer and finish blending using a rubber spatula.
Fold the chopped cherries in two additions.
Divide the batter between the prepared pans and bake for 25-28 minutes or until a toothpick comes out clean from the center of the cakes.
Remove from the oven and let cool completely before frosting.

Mix the egg whites, sugar, and cream of tartar in a bowl and place the bowl on top of a pan with simmering water. (Do not allow the water to touch the bowl)
Keep whisking the egg-sugar mix until the mix is hot to the touch of your fingers (130F).
Place the egg mixture in a bowl of a standing mixture and whisk on high until a stiff meringue formed.
Add the butter in small pieces and mix until a smooth buttercream is formed.
Add 1 TBS of cherry puree at a time and check the flavor and color. Keep adding cherry puree until satisfied. (make sure not to add too much or it will affect the texture of the buttercream)

In a medium bowl place the chocolate chips, heavy cream, and corn syrup and warm in the microwave for 45-60 seconds.
Remove from the microwave and let sit for about 4-5 minutes.
Mix the chocolate until smooth. Use the chocolate when it is slightly cooled and a bit thick.

Place 1 cake on top of a serving dish and spread about 1/3 cup of buttercream on top. Spread a thin layer of cherry pure.
Repeat the above step with the second layer.
Place the third and last cake on top and use the remaining of the buttercream to frost the cake.
Drizzle the chocolate.