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Monday, August 12

Deeply dark jam cake

First dark: dark chocolate mousse filling

Second dark: dark cherry jam cake
Flour, all purpose
13 ¾ ounces
Baking soda
1 teaspoon
Cinnamon, ground
1 teaspoon
Nutmeg, freshly ground
½ teaspoon
Cloves, ground
¼ teaspoon
Dark cherry jam
17 ¼ ounces
Buttermilk, room temperature
¾ cup
Butter, unsalted, room temperature
¾ cup
Sugar, granulated
10 ½ ounces
Eggs, room temperature
Almonds, sliced, toasted
1 cup
  1. Preheat the oven to 325°F; ensure a rack is in the middle. 
  2. In a large bowl, sift together the flour, baking soda, cinnamon, nutmeg, cloves, and slat, and then whisk the mixture to ensure the ingredients are well distributed. 
  3. In a small bowl, stir together the jam and buttermilk. 
  4. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together on medium-high speed until fluffy, about 5 minutes.
    As you make the batter, stop the mixer frequently, and scrape down the sides of the bowl and the paddle with a spatula. 
  5. Blend in the eggs, one at a time, adding the next one as soon as the previous one has disappeared into the batter. 
  6. With the mixer on low speed, add the flour mixture in three parts, alternating with the buttermilk mixture in two parts, beginning and ending with the flour mixture.
    After each addition, mix until just barely blended, and stop and scrape the bowl. 
  7. Stop the mixer before the last of the flour has been incorporated, and complete the blending by hand with a spatula to ensure you do not overbeat the mixture. 
  8. Divide the batter evenly into the prepared pans (approximately 1 pound 4 ounces per pan), and smooth the tops. 
  9. Bake until the centers are just barely firm with lightly touched, 32 to 34 minutes. 
  10. Cool the cakes on a wire rack for 30 minutes before removing them from their pans. 
  11. After removed, continue to cool the cakes on the rack, top side up, until they reach room temperature. 
  12. Leave the parchment paper on until you assemble the cake. 
Third dark: dark chocolate buttercream frosting

  1. Place one of layers on a flat plate or cake board. 
  2. Using a thin metal spatula, spread half of the dark chocolate mousse evenly on top; repeat with the second layer. 
  3. Place the last layer on top, and frost cake with light crumb coating of frosting; refrigerate for 30 minutes to set. 
  4.  Frost with remaining buttercream, and carefully embed almonds into the side.

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