for the cake:
- 1,2/3 cups flour
- 1,1/2 tsp baking powder
- 1/4 tsp salt
- 5oz bittersweet chocolate, chopped
- 1/2 cup water
- 1/2 cup butter, softened
- 1,1/4 cups brown sugar
- 2 eggs
- 1/2 cup sour cream
- 1,1/2 cups cherry jam or preserves
- 3 Tbs kirsch
- 2 cups heavy cream
- 8 oz bittersweet chocolate, chopped
- 2 Tbs butter
- (optional) candied cherries to decorate
Bake the cakes
Preheat the oven to 350 degrees. Butter 2 9-inch round cake pans, then line them with parchment paper, and butter the parchment paper.
Mix the flour, baking powder, and salt in a large bowl. Melt the chocolate and water in a double boiler over barely simmering water. Set aside to cool.
Beat the butter and brown sugar in a large bowl with an electric mixer at medium speed until creamy. Add the eggs, one at a time, beating until just blended after each addition. With mixer at low speed, gradually beat in the chocolate mixture, sour cream, and dry ingredients.
Spoon half the batter in each of the prepared pans. Bake until a toothpick inserted into the centers comes out clean, 45-55min. Cool the cakes in the pans for 10min. Turn out onto racks. Carefully remove the parchment paper and let cool completely. Split the cakes horizontally.
Make the Cherry Cream Filling
Mix the jam and kirsch. With mixer at high speed, beat the cream in a medium bowl until stiff.
Make the Chocolate Frosting
Melt the chocolate and butter in a double boiler over barely simmering water.
Assemble the Cake
Place on cake layer on a serving plate. Spread with one-third of the preserves mixture and one-third of the whipped cream. Repeat with the remaining cake layers, finishing with a plain layer. Spread the frosting over the top and sides of the cake.
Oh yeah, and assemble a large tapas dinner while you're at it.