Ingredients:
110 gms� � � � � All-Purpose Flour
200 gms� � � � � White Sugar
100 gms� � � � � Unsweetened Cocoa Powder
5 gms� � � � � � � Salt
3 pc� � � � � � � � Eggs
60 gms� � � � � �Canned Cherries
200 gms� � � � �White Sugar
200 gms� � � � �Heavy Whipping Cream
Method:
- Preheat oven to 175�C. Grease and flour two 9 inches, round, cake pans; cover bottoms with waxed paper.
- In a large bowl, combine flour, sugar, cocoa, and salt. Add eggs, beat until well blended.
- Pour batter into prepared pans.Bake for 40 minutes, or until wooden toothpick inserted in centers comes out clean. Cool layers in pans on wire racks 10/12 minutes. Loosen edges, and remove to racks to cool completely.
- Drain cherries, sugar in a quart saucepan. Cook over low heat until thickened, stirring constantly. Cool before using.
- Combine whipping cream and confectioner's sugar in a chilled medium bowl. Beat with an electric mixer at high speed until stiff peaks form.
- With long serrated knife, split each cake layer horizontally in half. Tear one split layer into crumbs; set aside. Reserve heavy whipping cream (Frosting) for decorating cake; set aside. Gently brush loose crumbs off top and side of each cake layer with pastry brush or hands.
- To assemble, place one cake layer on cake plate. Spread with heavy whipping cream (frosting) top with cherry topping. Top with second cake layer; repeat layers of frosting and cherry topping. Top with third cake layer. Frost side of cake. Pat reserved crumbs onto frosting on side of cake. Spoon reserved frosting into pastry bag fitted with star decorator tip. Pipe around top and bottom edges of cake. Spoon remaining cherry topping onto top of cake.
