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1
Preheat oven to 350F.
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2
Beat Large eggs in mixing bowl till frothy.
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3
Gradually add in sugar beating till light colored and thick.
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4
Sift flour and cocoa over batter 1/2 at a time.
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5
Gently mix in after each addition.
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6
Fold butter and vanilla in gradually.
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7
Divide batter among 3 greased round 8 inch pans.
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8
Bake in oven for about 20 to 30 min till and inserted wooden pick comes out clean.
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9
Let stand for 5 - 10 min.
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10
Turn onto racks to cold.
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11
Filling: After draining cherries remove the whole cherries for garnish and cut the rest in half, removing stones.
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12
Reserve 15 to 20 halves to press into icing rims.
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13
Sprinkle kirsch over cake layers.
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14
Use more if desired.
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15
Put cherry juice, cornstarch, sugar and lemon juice into small saucepan.
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16
Whisk together over medium heat till it boils and thickens.
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17
Cold.
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18
Stir in cherry halves.
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19
Whipped Cream: Beat cream in mixing bowl till fairly thick.
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20
Add in cocoa, sugar and vanilla.
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21
Beat till stiff.
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22
Icing: Mix all ingredients together well adding small amounts of icing sugar or possibly coffee as needed to make proper consisitency for piping.
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23
Now pipe a rim of icing around outside edge of 1 cake layer on serving plate.
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24
Spoon 1/2 thickened cherries in center.
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25
Press a few cherry halves down slightly in icing rim.
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26
Spoon about 1/3 whipped cream over top.
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27
Repeat with second layer.
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28
Spread remaining icing on third layer and place on top.
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29
Cover with remaining 1/3 whipped cream.
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30
Garnish with whole cherries arranged in a circle.
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31
Chocolate Curls: Hot chocolate square slightly.
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32
Using vegetable peeler, peel chocolate forming curls.
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33
Put these in centre of cherries.
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34
/CAKES
