Categories
 1Mins Prep Time |
 1Mins Cook Time |
 Skill Level |
people
Ingredients
- 2 cups All-purpose flour
- 2/3 cup Unsweetened cocoa powder
- 1 1/2 teaspoons Baking soda
- 1/2 teaspoon Salt
- 1 cup Unsalted butter softened
- 1 cup Packed dark brown sugar
- 3/4 cup Granulated sugar
- 4 Eggs
- 2 oz Unsweetened chocolate
- 1 1/2 teaspoons Vanilla
- 1 1/2 cup Buttermilk
Frosting
- 2/3 cups Whole milk
- 3 Egg yolks
- 1 tablespoon All-purpose flour
- 1/3 cup Confectioners' sugar
- 1 teaspoon Vanilla
- 1 1/2 cups Unsalted butter
- 8 oz Milk Chocolate Melted and cooled
- 2 oz Unsweetened chocolate Melted and cooled
- 8 Cherries
Cooking Instructions
- Put oven rack in middle position and preheat oven to 350°F.
- Butter 2 (9- by 2-inch) round cake pans and line bottom of each with a round of parchment or wax paper. Butter paper and dust pans with flour, knocking out excess.
- Sift together flour, cocoa, baking soda, and salt into a small bowl. Beat together butter and sugars in a large bowl using an electric mixer at medium-high speed until light and fluffy, 3 to 4 minutes in a standing mixer or 4 to 5 minutes with a handheld.
- Add eggs 1 at a time, beating well after each addition. Add chocolate and vanilla and beat until just combined. Reduce speed to low and add flour mixture and buttermilk alternately in 3 batches, beginning and ending with flour mixture and mixing until just combined.
- Divide batter between cake pans, spreading evenly, and bake until a wooden pick or skewer inserted in center of each cake layer comes out clean, 25 to 35 minutes.
- Cool cake layers in pans on racks 10 minutes. Run a thin knife around edge of each layer, then invert onto racks. Peel off paper and cool layers completely.
- Heat milk in a 1- to 1 1/2-quart heavy saucepan over moderate heat until hot. Whisk together yolks, flour, 1/3 cup confectioners sugar, and a pinch of salt in a bowl, then add hot milk in a stream, whisking. Transfer custard to saucepan and bring to a boil over moderate heat, whisking.
- Reduce heat and simmer, whisking, 2 minutes (mixture will be very thick), then transfer to a large bowl. Cover surface of custard with a buttered round of wax paper and cool completely, about 45 minutes.
- Add vanilla and remaining cup confectioners sugar to custard and beat with cleaned beaters at moderate speed until combined well, then increase speed to medium-high and beat in butter, 2 tablespoons at a time, until smooth. Add chocolates and beat until combined well.
- Halve each cake layer horizontally using a long serrated knife. Layer cake, using a heaping 1/2 cup frosting between each layer, then frost top and sides with remaining frosting.
- Top with Cherries