Lion vs. Panda Cake

Keeley wants to know: Are you Team Lion or Team Panda? If you’re having a hard time deciding on an animal as your alter ego, make this lion versus panda cake instead. This modified Black Forest cake is made with layers of rich chocolate cake filled with a cherry compote and a mascarpone whipped frosting. Black Dutch process cocoa powder is used for a dramatic effect, though regular Dutch process cocoa powder will also work. So what’s black and white and red all over? This cake!

SERVES 8 TO 10

Cakes

• 1 cup whole milk
• 1 tablespoon white vinegar
• 1¾ cups cake flour
• 1½ cups granulated sugar
• ¾ cup black Dutch process cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• ½ cup vegetable oil
• 2 eggs, at room temperature
• 1 tablespoon vanilla extract

Cherry Water

• 1 (16-ounce) bag frozen cherries
• ½ cup Kirsch

Cherry Simple Syrup

• ¾ cup reserved cherry water
• ½ cup granulated sugar

Cherry Filling

• ¾ cup reserved cherry water
• ½ cup granulated sugar
• 2 tablespoons cornstarch
• Reserved cherries

Chocolate Ganache

• 1 cup semi-sweet chocolate chunks
• ¼ cup plus 2 tablespoons heavy cream

Whipped Frosting

• 2 cups heavy cream
• 4 ounces mascarpone cream, at room temperature
• ¼ cup powdered sugar
• 1 teaspoon vanilla extract
• Grated chocolate, for topping
• Fresh pitted cherries, for topping

Equipment

• Three 8-inch cake pans, buttered and lined with parchment rounds
• 2 wire racks
• Fine-mesh strainer
• Electric mixer
• Serrated knife
• 10-inch cardboard cake round
• Acetate cake collar (optional; see Notes)
• Offset spatula

1. Make the cakes: Set an oven rack in the middle position and preheat the oven to 350ºF.
2. In a large bowl, combine the milk and vinegar and set aside for 5 minutes.
3. In a separate bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
4. Add the oil, eggs, and vanilla to the milk and vinegar mixture and stir vigorously to combine.
5. Slowly pour the wet mixture into the dry mixture. Whisk until all the ingredients are combined. Add 1 cup hot water and stir slowly. The batter will be runny.
6. Divide the batter equally among the three prepared cake pans. Bake for 20 to 25 minutes, until a toothpick inserted into the centers comes out clean. Set the pans on wire racks and let cool completely.
7. Make the cherry water: Place the frozen cherries in a large pot with 1⅓ cups water and simmer over medium heat for 5 to 10 minutes. Remove from the heat once the cherries are thawed and the water turns red.
8. Strain the cherries through a fine-mesh strainer over a medium bowl, capturing the liquid. Set the cherries aside. Stir the Kirsch into the liquid to complete the cherry water.
9. Make the cherry simple syrup: Bring to a boil ¾ cup of the cherry water (reserve the rest) and the granulated sugar in a small saucepan over high heat. Boil to dissolve the sugar, about 10 minutes. Remove from the heat and set aside.
10. Make the cherry filling: You should have remaining about ¾ cup reserved cherry water. If it’s slightly less, add more water so it totals ¾ cup. Mix this cherry water with the granulated sugar and cornstarch in a medium saucepan over medium-high heat.
11. Add the reserved cherries and whisk every few minutes as it boils. This filling will thicken as it cooks. Once the filling is thick enough to coat the back of a spoon, remove from the heat and let cool completely.
12. Make the chocolate ganache: Melt the chocolate and cream in a small microwave-safe bowl in 20-second increments, stirring between each, until smooth. Set aside.
13. Make the whipped frosting: In a medium bowl with the electric mixer on medium speed, beat all the ingredients until stiff peaks form, 1 to 3 minutes. Set aside.
14. Assemble the cake: Remove the cakes from their pans and set on the wire racks. Make sure that the layers of each cake are flat and even. Use a serrated knife to shape the tops of the cakes if necessary.
15. Place the first cake layer on the cardboard round. If using the acetate collar, wrap it around this layer of cake (see Notes). Sprinkle a few tablespoons of the cherry simple syrup on the top of the first layer of cake and wait a few minutes for it to absorb.
16. Spoon a third of the ganache onto the first cake layer, using an offset spatula to smooth it evenly to the edge of the cake layer.
17. Spoon half of the cherry filling onto the chocolate ganache. Keep the cherry filling concentrated in the center of the cake, as the weight of the additional layers will help distribute it.
18. Spoon a third of the whipped frosting over the cherry filling, keeping the frosting concentrated in the center of the cake.
19. Take a second cake and flip it so that the flat side is up. Place this layer on top of the first layer. Sprinkle the cake with a few tablespoons of the cherry simple syrup, allowing it to absorb, and then repeat steps 16 to 18 to complete the second layer.
20. Place the last layer of cake on top. Sprinkle with a few tablespoons of the cherry simple syrup, allowing it to absorb. Spread the remaining ganache on top and the whipped frosting on top of the ganache. Top with grated chocolate and fresh cherries. Keep the cake in the fridge until serving. Store leftovers covered in the fridge for up to 3 days.

Notes: An acetate collar can be used to keep the filling contained as the cake is stacked and decorated. To set up the collar, set up the first layer of cake on the cake board. Wrap the collar around the edge of the first layer and tape the seams closed. It will look like a top hat and act as a bib to keep the cake contained as it is being assembled. Keep the collar on the cake until right before serving.

Any extra cherry simple syrup can be stored in an airtight container in the fridge for up to 2 weeks. This syrup can also be used in Keeley’s cocktail, the Big Pink French 75!