Spike Brandy Heavenly Dark Chocolate Mousse Cherry Cake

Ingredients

Chocolate cake

• 1 � cup white flour
• 2 cups sugar
• � cup dark cocoa
• 2 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 1 cup buttermilk
• � cup canola oil
• 2 tsp vanilla extract
• 2 large eggs
• 1 cup coffee

Mousses

• 400 ml double cream
• 2 tbsp sugar
• 120g dark chocolate
• 200g of frozen cherries

Cherry jelly

• 4 tbsp cherry preserve
• 200g frozen cherries
• 2 tsp gelatin (Dissolve in 50ml of boilding water and then chill)
• 100ml brandy

Directions

To Make Chocolate Cake

1. 1. Preheat over 356F. Line three 9-inch cake pans with parchment paper.
2. 2. In a large mixing bowl, sift together flour, sugar, cocoa, baking soda, baking powder and salt. Using a mixer on medium speed, blend in buttermilk, oil, vanilla extract, eggs, and coffee.
3. 3. Pour cake mixture into pans and bake for 15 mins.

To Make Mousse Filling

1. 1. Melt dark in the microwave (make sure it doesn�t burn) and set aside t chill.
2. 2. In a mixing bowl with an electric mixer beat cool double cream until stiff. Evenly split the cream into two bowls.
3. 3. In one bowl, stir in the melted chocolate and in the other mix in 2 tbsp of sugar. Place both mousse mixes in the fridge.

To Make Jelly Filling/Topping

1. Place cherries in a bowl and let them defrost making sure the juices come out. Mix in the cherry preserve, brandy, and gelatin.

To Assemble

1. 1. Spread half of the chocolate mouse onto the first layer of the cake and then spread 200g cherries over it. Cover the cherries with the remaining chocolate mouse.
2. 2. Place the second cake layer above. Spread whipped cream onto the second layer and cover that with the third cake layer.
3. 3. Spread the remaining cherry jelly over the third cake layer and freeze the cake overnight.