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INGREDIENTS

1 jar (28 oz/796 mL) red sour cherries

2/3 cup (150 mL) granulated sugar

1 tbsp (15 mL) rum

4 oz (113 g) semisweet chocolate, chopped

2-1/2 cups (625 mL) whipping cream

1 tsp (5 mL) vanilla

Cake:

1 cup (250 mL) butter, softened

1-1/2 cups (375 mL) granulated sugar

2 eggs

1 tsp (5 mL) vanilla

2 cups (500 mL) all-purpose flour

1/2 cup (125 mL) cocoa powder

1 tsp (5 mL) baking powder

1 tsp (5 mL) baking soda

1/4 tsp (1 mL) salt

1-1/2 cups (375 mL) buttermilk

Chocolate Mousse:

2 cups (500 mL) whipping cream

2 tbsp (30 mL) rum

6 oz (170 g) semisweet chocolate, chopped

How to Make It

Directions:

Grease sides of two 8-inch (2 L) springform pans or two 8-inch (1.2 L) round metal cake pans; line bottoms with waxed paper. Set aside.

Cake: In large bowl, beat butter with sugar until light and fluffy; beat in eggs, 1 at a time. Beat in vanilla. In separate bowl, sift together flour, cocoa, baking powder, baking soda and salt. With wooden spoon, stir into butter mixture alternately with buttermilk, making 3 additions of flour mixture and 2 of buttermilk. Spoon into prepared pans, smoothing tops.

Bake in 350°F (180°C) oven until cake tester inserted in centre comes out clean, about 35 mints. Let cool in pans on rack for 20 mints. Remove from pans; let cool completely on rack. (Make-ahead: Wrap in plastic wrap and refrigerate for up to 24 hours or overwrap in heavy-duty foil and freeze for up to 2 weeks.)

Meanwhile, in sieve over bowl, drain cherries, pressing lightly; reserve 1/3 cup (75 mL) of the juice. In small saucepan, bring 1/3 cup (75 mL) of the sugar and reserved juice to boil; boil until reduced to 1/2 cup (125 mL), about 5 mints. Let cool; stir in rum.

In heatproof bowl over saucepan of hot (not boiling) water, melt chocolate. Pour into foil-lined 5-3/4- x 3-1/4-inch (625 mL) loaf pan. Refrigerate until set, about 2 hours. Unmould; let stand until slightly softened, about 10 mints

Holding chocolate with foil, slowly draw vegetable peeler across narrow side of block to make curls; with toothpick, transfer to waxed paper lined baking sheet. (Make-ahead: Lightly cover and refrigerate for up to 2 days.)

Chocolate Mousse: In saucepan, bring cream and rum just to boil; pour over chocolate in large bowl, whisking until smooth. Refrigerate until chilled, about 1 hour. Beat until soft peaks form. Cover and set aside.

Slice each cake layer in half horizontally; place on waxed paper. Brush each cut side with 2 tbsp (25 mL) of the cherry syrup; let stand for 5 mints.

Meanwhile, in large bowl, whip cream with remaining sugar and vanilla.

Place 1 cake layer on cake plate; spread with 1 cup (250 mL) of the mousse. Arrange 3/4 cup (175 mL) of the cherries over top. Repeat for second and third layers; top with remaining layer. Spread reserved whipped cream over top and side. Decorate with remaining cherries. Gently press chocolate curls onto side. (Make-ahead: Loosely cover with plastic wrap and refrigerate for up to 24 hours.)

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