准备

Make the cake:

• 将架子放在烤箱的中间，然后将烤箱加热至350°F。在9×2英寸的圆形蛋糕盘的底部和侧面涂黄油。用羊皮纸在锅底上衬上，并在羊皮纸上涂黄油。
• Fill a medium skillet with about 1/2 inch water and heat until just below a simmer. Put both the semisweet and unsweetened chocolate in a medium heatproof bowl and put the bowl in the barely simmering water. Stir until the chocolate is melted and smooth. Remove from the water bath and let cool slightly.
• Sift together the flour, cocoa powder, baking powder, baking soda, and salt. In an electric mixer (use the paddle attachment), beat the butter and sugar on medium speed until light and fluffy, 2 to 4 minutes. Mix in the slightly cooled melted chocolate on low speed just until incorporated. Increase the speed to medium and add the eggs one at a time, beating well after each addition. Scrape the bowl, add the vanilla, and beat on medium speed for another 1 minute. On low speed, mix in the sour cream just until it’s incorporated. Add the flour mixture (in three additions), alternating with the coffee (in two additions); scrape the bowl as needed. The batter will be very thick, like chocolate mousse or frosting.
• 将蛋糕面糊刮在准备好的锅中，并使顶部平滑。烘烤，直到顶部感觉坚固，并且插入中间的牙签干净，大约35分钟。蛋糕可能会在中心有点下沉，但这很好。让蛋糕在电线架上的烤盘中冷却20分钟。用一把小刀刀从锅中松开蛋糕的侧面，将蛋糕倒入架子上，然后丢弃纸衬里。让完全冷却。

Prepare the cherries and kirsch syrup:

• Drain the cherries in a colander set over a large bowl (to catch the syrup) for 30 minutes. Reserve 1/2 cup of the syrup. Transfer the cherries to a small bowl, drizzle with 1 Tbs. of the kirsch, and set aside. Taste the syrup; it should be slightly tart and not too sweet. If necessary, stir in 1 to 2 tsp. sugar. Put the syrup in a small saucepan and simmer over medium heat until reduced by about half, about 3 minutes. Remove the pan from the heat and stir in the remaining 3 Tbs. kirsch. Set aside to cool.

Assemble the trifle:

• 将奶油，糖和Kirsch放入一大碗电动搅拌机中，然后高速鞭打，直到它保持稳固的峰值为止。
• Pick out the ten best-looking cherries and blot them dry with paper towels. With a long, serrated knife, cut the cooled cake vertically (all the way across the cake) into 1/2-inch slices.
  
• Line the bottom of a 2-1/2- to 3-quart glass bowl or trifle bowl with about a third of the cake slices to create an even layer. Don’t worry if the pieces break, as long as they fill in the spaces. Brush this layer of cake lightly with some of the kirsch syrup, top with a third of the whipped cream, and randomly nestle half of the remaining cherries into the cream. Sprinkle with a third of the chocolate shavings.

  

• Repeat with two more layers. On the top layer of cream, arrange the best-looking cherries in a ring near the rim of the bowl and scatter the chocolate shavings inside the cherry ring. Rrefrigerate for at least 30 minutes. Serve chilled.

提前提示

蛋糕可以烘烤，而柯希糖浆则可以准备长达一天。用塑料包裹蛋糕，并将其保持在室温下。覆盖糖浆并保持冷藏。组装后，可以将小琐事冷藏长达6个小时。