- 1 C white sugar
- 1 C dark brown sugar
- 4 oz unsweetened chocolate
- 1/2 C butter
- 2 eggs
- 1/2 C buttermilk
- 1 1/2 t vanilla extract
- 3/4 t almond extract
- 1/2 C ground almonds
- 2 C flour
- 2 t baking soda
- 1/4 t salt
- 1 C very strong black coffee, freshly boiled
- 1 24-28 oz jar sour cherries in juice
- 1/3 c sugar
- 1 C heavy cream
- 1 T icing sugar
- 1/2 t vanilla
- 1/4 t almond extract
- shaved dark chocolate, for garnish
In the large bowl of a stand mixer add the sugar and half of the butter. Mix until combined. Meanwhile chop the baking chocolate into rough chunks. Melt the remaining butter in a small bowl and then add in the baking chocolate, mixing with a rubber spatula until the chocolate has fully melted. Add to the sugar/butter mixture. Beat until the chocolate is fully incorporated and it has cooled down some. Next beat the eggs in one at a time. Add in the buttermilk and extracts, mixing slowly so it doesn’t slosh over the rim.
In a separate bowl, sift the flour, salt, and soda together. Slowly add to the batter, alternating with the almonds, mixing slowly after each addition until the dry ingredients are just barely incorporated.
Add in the boiling hot coffee and mix until a uniform consistency, making sure to use a rubber spatula to get any thick bits of batter up from the bottom and sides of the bowl.
Pour into 2 prepared (greased and floured) 8″ or 9″ round cake pans. Bake at 350F for 25-30 minutes or until just done in the centre.
Whilst the cake is baking, drain the juice from the cherries and pour into a small saucepan. Add water or another unsweetened fruit juice (cherry, cranberry, apple) to make about 1 C. Add in the sugar and bring to a boil, and reduce until a medium syrup is formed – it is noticeably viscous, but pours easily. Remove from heat and pour into a bowl to cool.
Beat the cream in a very cold bowl until soft peaks form, add the sugar and extracts, and beat until stiff.
Once the cake is out of the oven, allow to fully cool. Once cool, trim the cakes so they are flat on top and then invert one onto a cake stand. Prick all over with a skewer and brush about half the cooled cherry syrup all over the cake. Add half the whipped cream spread evenly. Top with half the cherries. Place the next layer on top and do the same as with the bottom layer, prick with skewer, brush with syrup, add whipped cream and then add the cherries. You can either place them all in the middle for a more rustic looking cake, or arrange them in a pattern. Top with shaved dark chocolate.