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preheat oven to 350*F
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Grease three 8inch sandwich cake pans and line the bottom of each with waxed paper.
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whisk the eggs with the sugar and vanilla in a large bowl, until thick and pale.
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sift the flour and cocoa over the mixture and gently fold in. stir in the melted butter.
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divide the mixture among the pans, smoothing them level.
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Bake for 15 - 18 minutes [ here you need to determine the time according to your own ovens and the altitude of the place u live at]. the cakes should be raised and springy to touch and u can always do the toothpick test.
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let the cakes cool in the pans after u take them out of the oven for about 7-10 minutes. Then turn them onto a wire rack to cool completely.
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Prick each layer all over with a skewer or fork , then sprinkle the cherry brandy.
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whip the cream in a bowl until it starts to thicken, then beat in the confectioners sugar and vanilla extract until the mixture begins to hold its shape.
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If you are using fresh cherries, cook them in half a cup of water and 1/2 cup sugar about 10 min or until they are a tender.
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To assemble the cake, spread one layer of the cake with a thick layer of cream and top with 1/3rd of cherries.
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place the second cake on top and repeat the process with it.
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Top with the final cake and spread the remaining cream all over the cake. Press grated chocolate on the sides, decorate with cherries and chocolate curls on top.