Cocoacraft Black Forest Cherry Cake

50 gm Cocoacraft Rich Dark Cocoa Powder
50 gm Cocoacraft 52% Dark Chocolate chips
750 gm cherries, stoned
300 gm sugar
4 eggs, yolks separated from whites, whites stiffly beaten
6 tbsp water
125 gm butter
200 gm flour
50 gm corn flour
1 tsp baking powder
1 to 2 tbsp rum
½ litre double cream, whipped and slightly sweetened with sugar

In a bowl, beat together 250 gm sugar, egg yolks and water for 20 minutes or until the mixture
is foamy. Melt the butter and add it to the mixture, stirring well. Sieve the flour with corn flour, baking
powder and cocoa and slowly add to the yolk mixture, stirring well. Stir the beaten whites into the
mixture. Pour this batter into a cake tin and bake in an oven preheated to 180°C for 45 minutes or until the cake shrinks slightly from the sides of the tin and a skewer inserted in the centre comes out clean.
Leave the cake to cool, then slice the cake horizontally in three. The bottom layer should be soaked with rum, and the cherries placed upon it, along with the remaining sugar. Cover with whipped cream and add the second layer of cake. Add another layer of cream and put on the top layer of cake. Finally, the cake should be covered with cream and sprinkled with chocolate shavings/curls.