You can see cake ‘no to good look’ 
Soak the cherries overnight in kirsch for sumptuous
6 eggs, separated
1 cup (250 ml) sugar
3/4 cup (185 ml) vegetable oil
3/4 cup (185 ml) water
1 2/3 cups (415 ml) self-rising flour
1 1/4 cups (310 ml) chocolate milk powder
1 jar pitted morello cherries
1 tbsp (15 ml) cornstarch
3/4 cup (185 ml) kirsch
2 1/2 cups (625 ml) whipping cream
Caraque for decoration
Cake Method :
- Preheat oven to 350 Farenheit degree (180 Celcius degree).
- Beat egg yolks with sugar until light and frothy. Add oil and water, beating constantly.
- Sift flour and chocolate milk powder. Add to egg mixture and combine well.
- Beat egg whites until soft peaks form. Fold into chocolate mixture. Pour into a greased 9 inch (23 cm) springform cake pan. Bake in 350 Farenheit degree (180 Celcius degree) oven for 1 hour. Allow to cool in pan.
Filling
Drain cherries, reserving syrup. Pour kirsch over cherries, cover and soak overnight or as long as possible. Drain again, reserving kirsch. Combine reserved syrup and cornstarch in a small saucepan. Add cherries and cook until thickened. Allow to cool.
Assembly
Cut cake in half, brush wtih reserved kirsch. Reserve 12 cherries and spread the remaining cherry mixture one cake layer. Place second layer on top and spread both with whipped cream. Cover top and sides with chocolate caraque. Decorate with reserved cherries and dust cake with sifted icing sugar just before serving.
Serves 8-10
Source :
The Chocolate Lovers’ Cookbook by Juliet Cobb, Canada, 1994
