For the Cake
- Flour- 1¾ cups
- Sugar- 1½ cups
- Cocoa- ¾ cup
- Baking powder- 1½ tsp.
- Baking soda- 1½ tsp.
- Salt- 1 tsp.
- Eggs- 2 large
- Milk- 1 cup
- Vegetable oil- ½ cup
- Vanilla- 2 tsp.
- Whipping cream/double cream- 2.5 cups
- Sugar- ½ cup
- Brandy- 2 tbsp.
- Vanilla bean-1
- Gelatine- 3 tsp.
- Water- 3 tbsp.
- Morello Cherries, soaked in ¼ cup brandy overnight- 2 cups
- Cherries from Cherry Conserve (I used Italian Amarena)- 8 cherries for decorating
- Whipping Cream- ½ cup
- Dark Chocolate, chopped- 125 gr
- The night before soak Morello Cherries in brandy.
- Preheat oven to 350F/180C
- In a large mixing bowl combine sifted flour and cocoa, sugar, baking powder and baking soda and salt.
- Add eggs, milk, oil and vanilla and beat on medium speed for 2 minutes.
- Pour into two 8" pans.
- Bake at 350F/180C for 30 minutes.
- Remove the cakes from the oven and let cool on a wire rack.
- In a 1-cup glass measuring cup combine cold water and gelatin. Let stand for 2 minutes. Place measuring cup in a microwave and heat for 15 seconds until gelatine is completely dissolved.
- Run a sharp knife along the length of a vanilla bean, open it and with a blade of a knife scrape out the seeds.
- In a large mixing bowl beat whipping cream, sugar, vanilla bean seeds and brandy with an electric mixer on medium speed while gradually drizzling gelatin mixture over cream mixture. Continue beating cream mixture until stiff peaks form (tips stand straight). Adding gelatine to the filling gives it more stability.
- Cut each cake layer in two. You will have 4 layers.
- Fill the cake with the cream filling and brandied morello cherries. Leave ¼ of the filling for the sides and the top.
- Cover the sides and the top of the cake with the cream filling.
- Heat ½ cup of whipping cream in a saucepan and take off the heat just when it's about to come to a boil.
- Pour over chopped chocolate. Let it sit for a minute, then stir.
- Drizzle chocolate ganache over the top of the cake. Decorate with cherries.
- Chill in the fridge for the mousse filling and chocolate ganache to set. Keep refrigerated.
Source: Vikalinka
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