Cherries: Drain the cherries, reserving the liquid.
Place the cherries in a bowl and toss with 2 tablespoons Kirsch. Cover the bowl
with plastic wrap and set aside. Place 1 cup (240 ml) of the reserved cherry
syrup in a
small saucepan, along with the sugar, and heat until sugar has dissolved. Remove
from heat, add 2 tablespoons Kirsch, and let cool.
Chocolate Genoise: Preheat oven to 350 degrees F (180 degrees C).
Butter, or spray with a non stick spray, a 9 inch (23 cm) round cake pan and
line the bottom of pan with parchment or wax paper.
In a bowl, sift
the flour, salt and cocoa powder.
In a heatproof bowl whisk the eggs with the sugar. Place over a saucepan of
simmering water, and whisking constantly, heat until lukewarm (about 5 minutes). Remove from heat and transfer
to the bowl of your electric mixer. Beat on high speed until the mixture is
thick (about 5 minutes) (the batter
will fall back into the bowl in a
pattern). Beat in the vanilla extract.
one-third of the
flour mixture over the egg mixture and gently
fold in using a
rubber spatula or
whisk. Sift and fold in another third, and then
fold in the rest. Take 1 cup of
the batter and fold it into the melted butter (to lighten it). Then gently
it into the egg batter. Pour into
your pan, smoothing the
Bake for about 20-25 minutes or
until a toothpick inserted into the center comes out clean (cake starts to
shrink from sides of pan). Cool on a metal rack before removing from pan. The
cake can be stored for two days or
frozen for a month.
Whipped Cream Frosting: In your mixing bowl place the whipping cream,
vanilla extract, and sugar and
stir to combine. Cover and chill the bowl and wire whisk in the refrigerator for at
least 30 minutes, then beat the mixture
just until stiff peaks form.
Cake: Using a sharp knife,
cut the genoise, horizontally, into two layers. Turn over the top
layer of the cake (top of cake becomes bottom) and place on
your serving plate. Brush the cake layer with 1/4 cup (60 ml) cherry syrup.
Take 1 cup of whipped cream and spread on the moistened genoise. Place
the cherries evenly over the cream. Brush the cut-side of second genoise layer with
1/4 cup (60 ml) syrup. Place cut-side down on top of
the cherries, gently pressing to compact. Reserve one cup (240 ml) of whipped
cream and spread the remaining cream over top and
sides of cake. Place reserved cream in a pastry bag fitted with a large star tip
and pipe rosettes on top of cake. Cover and refrigerate the cake for several
hours (or overnight) before serving. Decorate
with fresh cherries and shaved chocolate.