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1
Make the cake: Preheat oven to 350 degrees F. Butter three 7 or 8 inch cake pans, line them with wax paper and butter and flour the paper.
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2
In the top of a double boiler set over simmering water melt the chocolate with the butter, vanilla and water, stirring until smooth.
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3
Remove the pan from heat.
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4
Into a bowl sift together the flour and salt.
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5
In a bowl with an electric mixer beat the warm eggs with the sugar for 5 to 10 minutes, or until batter ribbons when beaters are lifted.
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6
Fold flour mixture into egg mixture until just combined and fold in chocolate mixture gently but thoroughly.
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7
Pour batter into pans, smoothing the tops, and bake for 10 - 15 minutes, or until cake tester inserted in center comes out clean.
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8
Let cool in pans 5 minutes.
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9
Run knife around edge of pans and invert onto racks to cool completely.
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10
Make the filling: In a saucepan combine reserved cherry juice, sugar and cornstarch.
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11
Bring mixture to a boil over moderate heat, stirring, and simmer, stirring, for 1 to 2 minutes, or until thickened.
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12
Stir in cherries and kirsch, transfer to a bowl and let cool.
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13
Filling may be made 1 day in advance and kept covered and chilled.
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14
Make the syrup: In a saucepan combine the sugar and water, bring to a simmer, stirring, and simmer until sugar is dissolved.
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15
Remove pan from heat and stir in Kirsch.
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16
Let cool.
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17
Make the whipped cream topping: In small saucepan combine gelatin and Kirsch and let soften 5 minutes.
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18
Gently heat mixture over low heat, stirring, until liquid is clear.
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19
Remove from heat.
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20
In chilled bowl with chilled beaters beat cream until it holds soft peaks, add sugar, cocoa, and vanilla and beat until it holds stiff peaks.
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21
Add gelatin mixture in stream, beating, and beat until it holds stiff peaks.
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22
Assemble cake: Invert one layer of cake onto a cardboard round, brush with some of syrup and spread half cherry filling over it.
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23
Spread 1 1/2 cups of whipped cream over cherries, sprinkle with 1/4 cup chocolate shavings and invert second layer of genoise onto cake.
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24
Brush with syrup, spread with remaining cherry filling and top with 1 1/2 cups whipped cream, spreading it into an even layer.
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25
Sprinkle with 1/4 cup of chocolate shavings and invert third genoise layer onto cake.
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26
Brush top with syrup and spread remaining whipped cream over top and sides of cake reserving about 2/3 cup for garnish.
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27
Transfer remaining whipped cream to a pastry bag fitted with a large star tip, pipe rosettes decoratively around top and bottom edge of cake and top the rosettes (on top edges of cake) with glaceed cherries.
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28
Sprinkle top of cake with remaining chocolate shavings and let cake stand, covered and chilled, for at least 3 hours and up to 8 hours.
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29
Store cake in refrigerator.
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30
Makes: 8 to 10 servings
