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:
- You can make this a day in advance to makes it easier to make this cake.
- Make Meringue layers. Beat egg whites with cream of tartar.
- Slowly add sugar, beat for about 8 min.
- Add vinegar and beat for 1 more min.
- Pipe 3 round 8in Meringues on to parchment paper
- Bake at 250 for 2 hours. Leave in over to cool completely or preferably overnight.
- Now to bake your cake layers.
- Beat 5 eggs till double in size.
- Slowly add sugar.
- In a separate cup mix 1/3 cup of sour cream with baking soda. And add to the batter.
- Sift together flour with cocoa. And slowly mix in with the batter till all well combined.
- Butter two 8 inch baking pans and alight the bottom with parchment paper.
- Evenly divide the batter between two baking pans and bake for 30 min at 350.
- While that cools make your cream.
- It is crucial that your butter is at room temperature.
- I like using a hand mixer to make my cream.
- At lower speed I beat my butter with condensed milk.
- Once you see it is getting all incorporated mix in your cool whip.
- Into a can from condensed milk add rum and some water.
- Assemble your cake:
- 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.
- Spread some cream and than cherries on top.
- Place Meringue layer on top and than another chocolate layer.
- Repeat the process with syrup, cream , cherry , meringue and chocolate layer until you are done with all the layers.
- Freeze your cake for 30 min to make it easier to finish decorating.
- After 30 min beat your decorating cream.
- Remove cake from freezer and shape the cake with cream to fill any holes or uneven edges.
- Pour lightly chocolate ganache. Wait for chocolate ganache To start hardening before placing cherries on top.
- 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.
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