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FOR THE CAKE:
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Preheat oven to 350'F. Combine the liquid ingredients in a large bowl and whisk well.
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Sift together the dry ingredients and whisk into the liquid ingredients. Pour into a 9 in greased and floured cake pan and bake for about 35 minutes. It should be springy to the touch.
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Cool completely (I left mine over night) and remove from pan. Cut into 3 thin horizontal layers.
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FOR THE SYRUP:
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Combine the water, honey and citrus slices in a small pan and oil for 3 minutes. Let cool, then add the kirsch or rum.
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Set aside.
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FOR THE ICING:
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In a blender (like a vita mix) combine the cashews, water and vanilla. Blend well until smooth and creamy.
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Add the honey and tofu and blend again. Remove 2 cups of this mixture and set aside for the vanilla icing that will go on the top and sides of the cake.
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To the mixture left in the blender add the 3 ounces of melted chocolate. I used a 72% dark chocolate bar and melted the chocolate in the microwave.
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Blend it well and chill both of the icings before using. I put them in the fridge overnight.
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TO ASSEMBLE THE CAKE:
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Carefully remove the cake from its tin and with a gentle hand slice into 3 layers. Brush some syrup onto the bottom layer and spread half the chocolate icing on top of it.
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Place the middle cake layer on top of the bottom layer and brush it with more syrup and the rest of the chocolate icing. Put down a layer of cherries and dot with the vanilla icing to act as a glue. Put the top layer on.
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Brush it with the cherry syrup. Frost with the remaining cashew icing and decorate with the rest of the cherries.
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Chill for several hours before serving. The cake may be kept covered if your not serving it until the following day. After 3 days the icing may discolor.
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Bon Appetit!
