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Cake
Grease sides of
two 8” (1.2 L) round metal cake pans and line bottoms with
waxed paper; set aside. In small bowl, stir together flour,
baking soda and salt. Set aside. In large bowl, cream
together butter and brown sugar until blended. Add melted
chocolate. Blend until smooth. Add eggs and beat well. Add
flour mixture alternately with buttermilk to creamed
mixture, beginning and ending with flour mixture. Add
vanilla. Beat well. Divide batter into prepared cake pans.
Bake at 375° (190°C) 35 – 45 minutes or until toothpick
inserted in center comes out clean. Cool completely on wire
rack.
Syrup
In sieve over a
bowl, drain cherries, pressing lightly; reserve ⅓ cup (75
mL) of the juice. In small saucepan bring juice and sugar to
a boil; continue to boil until mixture reduces to ½ cup (125
mL), about 5 minutes. Let cool.
Mousse
Heat
whipping cream in a small saucepan until bubbles form around
the side; remove from heat. Add chocolate and whisk until
chocolate is melted and mixture is smooth. Refrigerate until
thickened and chilled, about 1 hour. When cool, transfer to
mixing bowl and beat until soft peaks form – if over beaten
it will turn grainy. In separate large bowl whip 2 ½ cups
(625 mL) cream with icing sugar and vanilla until stiff
peaks form.
To assemble cake
Slice each cake layer in half horizontally and drizzle with
cherry syrup (about 2 Tbsp (30 mL) syrup per layer); let
stand for 5 minute. Place 1 cake layer on flat cake plate,
spread with 1 cup (250 mL) of the mousse. Arrange ¾ cup (175
mL) of the cherries on top. Repeat for second and third
layers; top with remaining cake layer. Spread whipped cream
over top and sides of cake. Decorate with remaining
cherries. Cover loosely with plastic wrap and refrigerate
for up to 1 day.
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