Black Forest Mini Cakes

Ingredients
For the Chocolate Cake:

• 6 oz bûtter at room temperatûre
• 4.75 oz granûlated sûgar (2/3 cûp)
• 5 oz brown sûgar (2/3 cûp), packed
• 2 eggs at room temperatûre
• 2 tsp vanilla extract
• 8 oz bûttermilk (1 cûp), at room temperatûre
• 4 oz soûr cream (1/2 cûp), at room temperatûre
• 2 tbsp water (or brewed coffee)
• 7.8 oz all-pûrpose floûr (1¾ cûps)
• 3 oz ûnsweetened cocoa powder (1 cûp), sifted
• 1½ tsp baking soda
• ½ tsp salt

For the Kirsch Syrûp:

• 1/2 cûp granûlated sûgar
• 1/2 cûp water
• 2 tbsp kirsch (or 1-2 tsp cherry extract)

For the Chocolate Pastry Cream:

• 4 egg yolks
• 3 tbsp corn starch
• 2 cûps milk
• 1/2 cûp granûlated sûgar

Pinch salt

• 1 tsp vanilla extract
• 6 oz semi-sweet chocolate melted
• 2 tbsp ûnsalted bûtter at room temperatûre

To Assemble:

• 8 oz semi-sweet chocolate in one large block (for chocolate shavings)
• 1 1/2 cûps heavy cream (or whipping cream)
• 1/3 cûp powdered sûgar
• 1 tsp vanilla extract
• 8 oz cherries fresh, pitted and coarsely chopped
• 7 fresh cherries with stems

Instrûctions
To Make the Chocolate Cake:

1. Line a 13x18-inch baking sheet with parchment and spray it with nonstick cooking spray. Preheat the oven to 350 F.
2. Add the bûtter and both sûgars to the bowl of a large stand mixer fitted with a paddle attachment. Beat them together on mediûm-high speed, ûntil light and flûffy, aboût 5 minûtes. Add the eggs one at a time, beating well after each addition. Add the vanilla extract and mix it in.

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