|150 g||sugar (divided)|
|100 g||all purpose flour|
|50 g||cocoa powder|
|50 g||vegetable oil|
|2 cl||cherry brandy (divided)|
|150 ml||cherry juice|
|150 g||powdered sugar|
|mint leaves for serving|
|chocolate shavings for serving|
Preheat oven to 180°C/350°F. In a stand mixer, beat together eggs and half of sugar until frothy.
In a large bowl, mix together the flour, cornstarch, and cocoa powder and sift into the eggs. Beat to combine.
In a steady stream, slowly add oil to batter and continue to beat for approx. 1 – 2 min. until well mixed.
Pour the batter into a round baking form and bake in a preheated oven at 180°C (350°F) for approx. 15 – 20 min. until an inserted toothpick comes out clean.
In a saucepan over medium heat, caramelize the rest of the sugar. Deglaze with half of the cherry brandy and all of the cherry juice. Reduce to a simmer and allow to cook for approx. 6 – 8 min.
When the cherry sauce is reduced by half, add cherries. Continue to simmer for approx. 5 – 6 min.
Beat cream until almost stiff. Then add the powdered sugar and continue to beat for approx. 1 min. until combined and stiff.
Fold in remaining cherry brandy.
Release cake. Using a cookie cutter, cut out individual cake rounds.
In a serving glass, layer the cake, cherry sauce, and whipped cream. Repeat. Garnish with mint and chocolate shavings. Enjoy!