Ingredients:-
6 eggs, separated
1 cup (250 ml) sugar
¾ cup (185 ml) vegetable oil
¾ cup (185 ml) water
1 2/3 cups (415 ml) self-rising flour
1 ¼ cups (310 ml) chocolate milk powder
1 jar pitted cherries
1 tbsp (15 ml) cornstarch
¾ cup (185 ml) kirsh
2 ½ cups (625 ml) whipping cream
Cake:-
Preheat oven to 350°F (180°C)
Beat egg yolks with sugar until light and frothy.
Add oil and water, beating constantly.
Sift flour and chocolate milk powder.
Add to egg mixture and combine well.
Beat egg whites until soft peaks form.
Fold into chocolate mixture.
Pour into a greased 9 inch (23 cm) springform cake pan.
Bake in 350°F (180°C) oven for 1 hour.
Allow to cool in pan.
Filling:-
Drain cherries, reserving syrup.
Pour kirsch over cherries, cover and soak overnight or as long as possible.
Drain again, reserving kirsch.
Combine reserved syrup and cornstarch in a small saucepan.
Add cherries and cook until thickened.
Allow to cool.
Assembly:-
Cut cake in half, brush with reserved kirsch.
Reserve 12 cherries and spread the remaining cherry mixture on one cake layer.
Place second layer on top and spread both with whipped cream.
Cover top and sides with chocolate caraque.
Decorate with reserved cherries and dust with sifted icing sugar just before serving.
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