Ingredients
- Chocolate Cream Frosting:
- 10 Tablespoon butter
- 6 eggs, at room temperature
- 1 teaspoon vanilla
- 1 cup sugar
- 1/2 cup flour
- 1/2 cup unsweetened cocoa
- 2 Tablespoons Kirsch
- 1 can (8 oz) dark pitted cherries, drained
- 1 cup heavy cream
- 3 Tablespoons sugar Beat tog. until stiff.
- 3 Tablespoons unsweetened cocoa
- 1 teaspoon vanilla
Preparation
Step 1
In a saucepan, heat butter without browning. Clarify by removing from the heat, then skimming off foam and milky solids floating on top; set aside. In a large bowl of mixer beat eggs, vanilla and sugar at high speed 10 minutes, or until thick and fluffy. Sift together the flour and coco over egg mixture while folding in gently. Stir in clarified butter 2 Tablespoons at a time. DO NO OVERMIX (butter will separate from batter). Turn into 2 greased and floured 9" round pans. Bake in preheated 350 degree oven 15-20 minutes or until toothpick inserted in the center comes out clean. Cool in pans on rack for 5 minutes. Turn out onto ricks and cool completely. With a wooden pick or fork prick several holes in layers, then sprinkle with kirsch. Place 1 layer on serving plate; spread top only with frosting. Arrange cherries on frosting. Top with remaining layer. Spread top and sides of cake with remaining frosting. Garnish with chocolate curls.