![]() Stir in the almond extract and transfer to a bowl. Meanwhile, make the filling: Bring the cherries, cherry syrup, kirsch and granulated sugar to a simmer in a small saucepan, stirring, until the sugar dissolves, 1 to 2 minutes. Transfer to a bowl, place a piece of plastic wrap directly onto the surface and refrigerate until completely cooled, about 30 minutes. Bring to a boil over high heat, stirring, until thick and bubbling, about 1 minute. Slowly add 3/4 cup heavy cream, whisking, until a paste forms. Meanwhile, make the whipped cream: Whisk the confectioners' sugar and cornstarch in a small saucepan (the cornstarch will help stabilize the whipped cream). Let the cakes cool 5 minutes in the pans, then remove to a rack, parchment-side down, and let cool completely. Immediately run a small offset spatula around the edges to loosen. Bake until the cakes pull away from the sides of the pans and a toothpick inserted into the centers comes out clean, about 25 minutes. Divide the batter evenly between the prepared pans. Repeat with the remaining flour mixture in two batches, adding the vanilla with the final addition. Sprinkle one-third of the flour mixture over the egg mixture and gently fold with a whisk until combined. The mixture should fall off the beaters in a ribbon when lifted. Increase the speed to medium high and beat until pale, fluffy and thick, about 10 minutes. ![]() Add the granulated sugar and beat with a mixer on low speed to combine. Remove the eggs from the water and crack into a large bowl. Sift the cocoa powder, cake flour and salt into a medium bowl, then whisk in the almond flour set aside. Put the eggs (in their shells) in a medium bowl and cover with hot tap water let stand 5 minutes (warming the eggs will help them whip better). Butter the parchment and dust the bottoms and sides of the pans with cocoa powder, tapping out the excess. Butter the bottoms and sides of two 9-inch round cake pans line the bottoms with parchment paper. This saves buying extra cherry juice, and you can always top up the juice with a little water if the amount doesn't quite add up.Make the cake: Preheat the oven to 350 degrees F. You can also use dark sweet cherries or fresh cherries.Īs the recipe calls for unsweetened cherry juice, I usually defrost the cherries over a sieve for a couple of hours and use the drained juice that they naturally leak out. I use frozen sour cherries for this recipe as I love the bright red color they give. Natural cocoa powder is more acidic and will yield a different result in the cake, both in taste and texture. You can also use unsweetened dark chocolate cocoa powder. Sunflower oil keeps the chocolate cake moist, you can also use light olive oil, vegetable oil, or rapeseed oil.ĭutch-processed cocoa powder gives the chocolate cake a deep intense flavor. From my experience, soy milk works best for creating buttermilk, but you can absolutely use another plant-based milk such as almond milk or oat milk depending on your dietary preferences. Non-dairy milk is mixed with apple cider vinegar which creates a vegan buttermilk substitute. For a kid-friendly version, try extra cherry juice or apple juice. You can also use sweeter cherry brandy, regular brandy, or Amaretto here. Kirsch is a clear, cherry-flavored liquor.
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