- Prep time 45 minutes
- Total time 1 hour & 30 minutes
- Portion size 12 servings
Preheat oven to 350°F. Grease side of two 8-inch springform pans; line bottoms with parchment paper. Set aside.
In bowl, whisk together flour, baking soda, baking powder and salt. In separate bowl, using electric mixer, combine eggs, sugar, buttermilk, cocoa powder, oil and vanilla; gradually mix in flour mixture. Divide batter between pans; bake until tester inserted in centre comes out clean, 45 to 50 minutes. Let cool completely. Slice each cake horizontally into two layers.
Drain cherries, reserving 1⁄4 cup cherry liquid; chop cherries and set aside. Mix cherry liquid with liqueur; sprinkle evenly over 4 cake layers.
In bowl, beat cream with sugar until stiff peaks form. Place 1 cake layer on serving plate; top with 1⁄2 cup whipped cream and one-third of the chopped cherries. Repeat layers twice. Cap with remaining cake layer. Press down lightly on cake; spread remaining whipped cream over cake. (Make-ahead: Refrigerate for up to 6 hours.)
Meanwhile, in small saucepan, bring cream, corn syrup and orange zest to boil. Stir in chocolate. To serve, drizzle syrup over cake. Garnish with chocolate shavings and cherries.
Test Kitchen Tip: To make chocolate shavings the simple way, use a potato peeler to shave a chunk of chocolate.
Nutritional facts PER SERVING: about
- Calories 940
- Total fat 55 g
- Saturated fat 31 g
- Cholesterol 145 mg
- Sodium 360 mg
- Total carbohydrate 98 g
- Fibre 9 g
- Sugars 65 g
- Protein 13 g