1 tablespoon cherry syrup (drained from jar of cherries used for filling and garnish)
2 cups whipping cream
1/2 cup confectioner's sugar
1 teaspoon vanilla extract
Jar of sour cherries
1 square dark chocolate
Sift the flour, cocoa powder and salt together in a bowl and set aside. Place the eggs, sugar and vanilla extract in a large bowl and beat on high speed with an electric mixer until the mixture triples in volume and forms a ribbon when the whisk is lifted, about 8 minutes.
Reduce to low speed and gradually add the flour mixture. Add the butter and mix until just combined.
Pour the batter into a jelly roll pan lined with greased parchment paper. Bake at 350F for 20-25 minutes, until a skewer inserted into the middle comes out clean. Place on a wire rack and let cool in the pan.
In the meantime, make the syrup: Dissolve the sugar in the boiling water. Add the cherry schnapps and cherry syrup and mix well. Set aside.
Place the whipping cream, confectioner's sugar and vanilla extract in a large bowl and beat with an electric mixer until stiff peaks form. Place the cream in the fridge until ready to use.
Using a 4-inch round cookie cutter, cut out 6 circles from the cake. Flip each cake round over and brush with the sugar syrup. Spoon some whipped cream onto the top of 1 cake round and top with some sour cherries. Top with another layer of cake and place more whipped cream and cherries on top. Place another layer of cake on top and spread a thin layer of whipped cream on top.
Using a cheese grater, grate the dark chocolate and sprinkle the shavings over the surface of the cake.
Place the remaining whipped cream in a piping bag fitted with a star-shaped piping tip and pipe 3 swirls in the center of the cake. Place a sour cherry in the center of the swirls. Repeat this process to make the second cake and enjoy!