Chocolate Cherry Meringue Cake with Rum

Ingredients:

• 1 can of cherry filling
• 5 eggs
• 1 cup of sugar
• 1/4 cups dark cocoa
• 1/4 cup of sour cream
• 1/2 tea spoon baking soda
• 1 cup of flour
• 1 can of condensed milk
• 2 sticks of softened butter
• 1/2 package of cool whip
• Chocolate ganache
• 1 cup of ready to whip topping for cake shapping and decorating.
• 4 egg whites
• 3/4 cup of sugar
• 1/2 tea spoon cream of tartar
• 1 tea spoon white vinegar.
• 2 table spoons of rum.

Instructions:

1. You can make this a day in advance to makes it easier to make this cake.
2. Make Meringue layers. Beat egg whites with cream of tartar.
3. Slowly add sugar, beat for about 8 min.
4. Add vinegar and beat for 1 more min.
5. Pipe 3 round 8in Meringues on to parchment paper
6. Bake at 250 for 2 hours. Leave in over to cool completely or preferably overnight.
7. Now to bake your cake layers.
8. Beat 5 eggs till double in size.
9. Slowly add sugar.
10. In a separate cup mix 1/3 cup of sour cream with baking soda. And add to the batter.
11. Sift together flour with cocoa. And slowly mix in with the batter till all well combined.
12. Butter two 8 inch baking pans and alight the bottom with parchment paper.
13. Evenly divide the batter between two baking pans and bake for 30 min at 350.
14. While that cools make your cream.
15. It is crucial that your butter is at room temperature.
16. I like using a hand mixer to make my cream.
17. At lower speed I beat my butter with condensed milk.
18. Once you see it is getting all incorporated mix in your cool whip.
19. Into a can from condensed milk add rum and some water.
20. Assemble your cake:
21. Cut each chocolate layer in half. Place one layer on to for serving plate of a cake decorating stand. Lightly drizzle with rum and condensed milk syrup.
22. Spread some cream and than cherries on top.
23. Place Meringue layer on top and than another chocolate layer.
24. Repeat the process with syrup, cream , cherry , meringue and chocolate layer until you are done with all the layers.
25. Freeze your cake for 30 min to make it easier to finish decorating.
26. After 30 min beat your decorating cream.
27. Remove cake from freezer and shape the cake with cream to fill any holes or uneven edges.
28. Pour lightly chocolate ganache. Wait for chocolate ganache To start hardening before placing cherries on top.
29. I usually do a ring all around the cake with cream and than place cherries inside this way cherries won’t slide off. You can be as creative as you would like.