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1
For the cake: Preheat oven to 350 F. Grease a 7-inch springform pan, line bottom with parchment paper. Set aside.
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2
In a large bowl, whisk the flour, baking powder, baking soda and salt. Set aside.
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3
In another bowl, whisk together the boiling water, chocolate and cocoa powder until smooth. Set aside.
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4
Beat butter and sugar together on medium speed in a bowl of a standing mixer until light and fluffy. Beat in eggs, one at a time. Beat in sour cream and vanilla extract.
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5
Reduce the speed to low and beat in 1/3 of the flour mixture, followed by half of the chocolate mixture. Repeat with another 1/3 of the flour mixture and the remaining chocolate mixture. Beat in the remaining flour mixture until just incorporated.
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6
Pour batter into the prepared pan, smoothing the surface with a spatula. Bake 35 to 40 minutes or until a toothpick inserted into the cake comes out clean.
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7
Remove cake from the oven and let it cool completely. Unmold the cake, then slice it horizontally into 2 layers.
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8
To prepare cherry sauce, place cherries and sugar in a deep saucepan and simmer until the cherries begin to soften and release juice, about 5 minutes. Remove cherries from the pan and set them aside. Cook the remaining liquid on medium heat until it thickens. Then remove it from the heat and let it cool completely.
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9
To prepare mousse, set up a double boiler with some water in the bottom. Bring the water to a soft simmer. Put the chocolate in the top of the double boiler and leave it over the simmering water to melt.
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10
Divide the eggs yolks and whites. Set the whites aside. Whip the egg yolks with the sugar till it becomes light and creamy. While whipping the eggs, add the melted chocolate, rum and espresso. Whip until fully combined then set aside.
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11
Put the cream in another mixing bowl and whip until it becomes stiff. Add the cream to the chocolate mixture and combine with a spatula until it becomes one liquid.
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12
Beat the egg whites until it becomes stiff and forms peak and add that to the chocolate mixture.
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13
To assemble, line the springform pan ring with parchment paper on the sides and place it on a baking sheet. Place one cake layer back in the springform pan. Spoon 2/3 of the cooled cherry sauce over the cake layer, gently spread out but not all the way to the edge (the juice will spill out). Pour 2/3 of the chocolate mousse mixture onto the cake. Jiggle the pan lightly to level the top.
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14
Place another cake layer on top gently, then layer on the remaining cherry sauce and mousse.
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15
Keep in the refrigerator overnight before serving. Garnish with chocolate curls and cherries.
