Ingredients
¾cupunsweetened cocoa powder,such as Valrhona
½cupwarm water,plus 1 tbsp
¾cupcake flour
¾cupall-purpose flour
½tspbaking powder
¾tspbaking soda
½tspkosher salt
5tbspunsalted butter
1¾cupsdark brown sugar
¾tspvanilla extract
1egg,preferably pasture-raised
1egg yolk
½cupbuttermilk,plus 2 tbsp
2vanilla beans
1¼cupsgranulated sugar
2cupsmilk
2cupsheavy cream
9egg yolks,preferably pasture-raised
¾tspkosher salt
¼cupred wine,or port
¼cupgranulated sugar
¼tsp.anise seeds
½cupdried sour cherries
Preparation
Preheat the oven to 350 degrees F.
Whisk together the cocoa and water in a bowl to make a paste. Sift together the flours, baking powder, baking soda, and salt in a separate bowl.
In the bowl of a stand mixer with the paddle attachment, combine the butter, brown sugar, and vanilla on medium speed. Add the egg and the yolk, followed by the cocoa paste. Once combined, alternate adding the dry ingredients and the buttermilk.
Pour the batter into the prepared pan and bake for 45 minutes to 1 hour, turning after the first 30 minutes, until the cake is firm to the touch and a knife inserted into the center comes out clean.
Remove the cake from the oven, let rest in the pan for 5 minutes, then remove from the pan and transfer to a cooling rack.
Split the vanilla beans lengthwise and scrape the seeds from each side into the measured sugar
In a medium saucepan, combine the milk, cream, and half of the vanilla sugar. Whisk together and bring to a full rolling boil over medium-high heat.
While the milk mixture is heating, whisk together the egg yolks and the remaining vanilla sugar. Temper the eggs into the boiling milk mixture by removing the saucepan from the heat and pouring half of it over the yolks.
Whisk this well and return the yolk mixture to the saucepan. Whisk in the salt.
In a metal bowl over ice, chill the ice cream base thoroughly. Strain the base through a fine-mesh sieve.
Process the base in an ice cream maker according to the manufacturer’s instructions.
Transfer the ice cream to a covered container and place in the freezer for about 2 hours, until it is firm.
In a small pot, combine the wine, sugar, and anise seeds and heat until the sugar is dissolved. Add the dried cherries, stir, and slowly reduce the mixture until it has the consistency of a syrup. Set aside to cool.
Let the ice cream defrost at room temperature for 15 minutes. Mix the sour cherries into the ice cream.
Cut the chocolate cake into 8½-inch-thick slices. Evenly spread the ice cream over 4 slices, covering them all the way to the edge.
Top with a matching 4 slices of chocolate cake and place them in the freezer for at least 1 hour before serving.
Serve and enjoy!
