Cake:
2 egg whites
1 1/2 cups sugar
1 3/4 cups sifted cake flour
3/4 teaspoon soda
1 teaspoon salt
1/3 cup vegetable oil
1 cup buttermilk
2 egg yolks
2 ounces unsweetened chocolate
One recipe butter frosting
Cherry Filling:
1 pound 4 ounces canned pitted tart red cherries, reserving 1/2 cup juice if not using port
1/2 cup port wine (optional)
1 tablespoon kirsch (may substitute Kahlua or strong coffee if no kirsch is available)
3 drops almond extract
Chocolate Mousse:
3 ounces semisweet chocolate
3 tablespoons kirsch (may substitute Kahlua or strong coffee if no kirsch is available)
1 well-beaten egg
1 cup whipping cream
2 tablespoons powdered sugar
Whipped Cream
2 cups whipping cream
4 tablespoons powdered sugar
1 teaspoon vanilla
Note: I strongly recommend that you read the entire recipe at least one day before baking this. There are many steps and things that have to be cooled; planning ahead will greatly reduce the amount of time spent cooking.
Cake: Beat egg whites will soft peaks form. Gradually add 1/2 cup of the sugar, beating till stiff peaks form. Set aside. In separate mixing bowl, sift together flour, remaining 1 cup of sugar, soda, and salt. Add vegetable oil and 1/2 cup of the buttermilk to the flour mixture; beat 1 minute at medium speed on electric mixer. Scrape bowl often.
Add remaining buttermilk, 2 egg yolks, and two 1-ounce squares unsweetened chocolate, melted and cooled. Beat 1 minute longer, scraping bowl frequently. Gently fold in egg white mixture. Pour into two greased and lightly floured 9 x 1 1/2-inch round pans. Bake at 350° for 30 to 35 minutes. Cool 10 minutes; remove from pans. Cool thoroughly. Split each layer in half (hint: use a long, serrated knife for best results), making 4 thin layers. Set aside.
Cherry filling: Combine cherries, port or juice from cherries, kirsch, and almond extract. Chill 3-4 hours or overnight. Drain thoroughly, but do not rinse.
Chocolate mousse: Combine chocolate and kirsch in top of double boiler; stir over hot, not boiling water till chocolate melts and mixture is smooth. Slowly stir into beaten egg. Whip whipping cream sugar; fold into chocolate. Chill 2 hours.
Prepare butter frosting. Chill 30 minutes.
To assemble: Spread 1/2 cup butter frosting on the cut side of a cake layer. With remaining frosting, form 1 ridge 1/2 wide and 3/4 inch high around the outside edge of same cake layer; make another ridge 2 inches from outside edge. Chill 30 minutes. Fill spaces with cherry filling. Spread second cake layer with chocolate mousse and place unfrosted side atop first. Chill 30 minutes. Whip 2 cups whipping cream with 2 tablespoons sugar and 1 teaspoon vanilla. Spread third cake layer with 1 1/2 cups whipped cream and place atop second layer. Top with fourth cake layer. Reserving 1/4 cup whipped cream, frost sides with remainder. Sift confectioner's sugar over top. Garnish with dollops of whipped cream, maraschino cherries, and chocolate curls. Chill 2 hours.