113 oztin of cherries in syrup, drained reserve the liquid to make syrup
1cuphot fudge sauce
2 tsp.kirsch or cherry flaovured liquorcan use juice from maraschino cherries
1/4 cupicing sugar
1squarebaking chocolate, optionalThis is only if you want to add chocolate curls, pieces to the top
Slice drain cherries into halves and set aside. Add the reserved cherry liquid into a saucepan over medium high heat. Add the cherry liquor and bring to a boil, allow to cook until the liquid starts to thicken and has reduced in volume by half. Set aside until assembly
Once you have a cooled chocolate cake brush the top, generously, with the prepared cherry syrup. Then poke holes all over the top of the cake.
Now add the hot fudge, into two addtions, spreading it evenly over the top of the cake and allowing it to fill in the holes. Take the halved cherries and evenly sprinkle over the top of the cake. Place in the fridge about 20-30 minutes before adding the whipped cream.
Once the cake is almost finished chilling prepare the stabalized whipped cream. In the bowl of a stand mixer add the cream and whip on high until soft peaks form. Turn the mixer to medium and slowly add the icing sugar then increase speed and whisk until stiff peaks have formed.
Remove the cake from the fridge and add the whip cream generously all over the top of the cake. Add chocolate curls and serve.
This cake should be stored in the fridge, but you can bring to room temperature for serving if that is preferred. It will last, refrigerated, about 4 days.