2 1/ 2 cups ( 625 mL) flour
2 cups (500 mL) packed brown sugar
T 1 ( 250 ml ) cocoa powder
2 c . tsp ( 10 ml) of sodium bicarbonate
2 c . tsp ( 10 ml) baking powder
1/2 c . tsp ( 2 mL) salt
1 1/ 2 cups (375 ml ) milk
1/2 cup (125 ml ) vegetable oil
2 c . to tab (30 ml ) vinegar
1 c . in tab ( 15 ml ) vanilla
1 jar of red sour cherries ( Morello -type) pitted preserved in syrup (28 oz/796 ml )
1/3 t ( 80 ml ) sugar
1 c . to tab (15 ml) rum
6 oz (180 g) bittersweet chocolate , chopped
T 2 ( 500 ml ) of 35% cream
2 c . to tab (30 ml) rum
Chocolate shavings and whipped cream
4 oz ( 125 g) bittersweet chocolate , chopped
2 1/ 2 cups ( 625 ml) 35% cream
1/3 t ( 80 ml ) sugar
1 c . tsp ( 5 ml ) vanilla
maraschino cherries with stems (optional)
1 . Butter the wall two springform pans or cake pans 8 inches (20 cm) in diameter. Line bottom with parchment paper or waxed paper . Book .
2 . Through a fine sieve placed over a large bowl , sift the flour , sugar , cocoa powder , baking soda, baking powder and salt. Mix well . Make a well in center of dry ingredients. Add milk, oil , vinegar , eggs and vanilla. Using an electric mixer, beat for 2 minutes or until mixture is smooth . Pour the batter into the reserved mussels and smooth the top .
3 . Bake in center of preheated oven at 350 ° F (180 ° C) for 35 to 40 minutes or until toothpick inserted in center of cake comes out clean. Place the molds on racks and let cool for 20 minutes. Invert cakes onto racks and cool completely. ( You can prepare the cakes in advance, let them cool and wrap in plastic wrap . They will keep in the refrigerator overnight or up to 2 weeks in the freezer , wrapped in paper resistant aluminum . )
Preparation of the cherry filling
4 . Meanwhile, in a fine sieve placed over a bowl , drain the cherries by gently pressing ( reserve 1/3 t/80 ml of juice). Book cherries. In a small saucepan , combine the sugar and juice reserved cherries. Bring to a boil and boil for about 5 minutes or until the preparation is reduced to 1 /2 cup (125 ml). Cool. Add rum and mix. Book . (You can prepare the cherry syrup in advance and put it in an airtight container. It will keep up to 2 days in the refrigerator. Reheat before using . )
5 . Place chocolate in a large bowl heatproof . In a saucepan , heat the cream and rum over medium heat until small bubbles form near the wall . Pour the hot cream over the chocolate and stir with a whisk until the mixture is smooth . Cover with plastic wrap and refrigerate for about 1 hour or until the foam is cold . Using electric mixer ( use clean beaters ) , beat the cooled chocolate mousse until it forms soft peaks . Cover and refrigerate until ready to use . ( You can prepare chocolate mousse in advance and put it in an airtight container. It will keep up to 2 days in the refrigerator. )
6 . In a bowl with heatproof placed over a saucepan of hot but not boiling water , melt the chocolate , stirring . Pour melted in a loaf pan chocolate May 3 / 4 x 3 1/ 4 in. (14.5 cm x 8 cm) lined with aluminum foil. Refrigerate for about 2 hours or until chocolate is firm . Unmold the chocolate block on a cutting board and let rest for about 10 minutes or until it is slightly softened.
Holding it with aluminum which covered the mold paper using a peeler , scrape the chocolate block on the width to get beautiful curly chips . Using a toothpick , put the chips on a large baking sheet lined with wax paper. (You can prepare the chocolate chips in advance , cover with plastic wrap loosely . They will keep up to 2 days in the refrigerator. )
Assembling the cake
7 . Using a serrated knife , cut the cooled cake in half horizontally . Place cake slices side by side on wax paper. Using a pastry brush , brush the cut side of the cake reserved cherry syrup . Let stand for 5 minutes.
8 . Meanwhile, in a large bowl , using electric mixer ( use clean beaters ) , beat the cream with the sugar and vanilla until stiff peaks form . Book .
9 . Place one cake on a plate of flat service slathered on the side . Using a metal spatula , spread 1 cup ( 250 mL) chocolate mousse on the cake. Cover 3 /4 cup (180 ml) of the reserved cherries . Repeat these steps with the other two slices of cake and the rest of the chocolate mousse and cherries reserved . Cover the last slice of cake , then spread the whipped cream on top and sides of cake. Gently press chocolate shavings on the sides of the cake. Garnish with maraschino cherries , if desired. (You can prepare the cake in advance and cover with plastic wrap loosely . It will keep in the refrigerator overnight . )