The cake was made with cocoa, buttermilk, cinnamon, butter and ground graham crackers, but this combination becomes very fluffy when baked. The drained soaked cherries were put on top, and folded over a bit, then a cinnamon streusel was put on top, then it was baked. The top is nice and crunchy, then you have the soft brandy cherries in the middle, and the fluffy cake at the bottom. Very tasty. After the cake was cooled the sides were covered with grated chocolate and melted chocolate was poured in a decorative way on top.
Syrup
In a saucepan put:
1c sugar
1c water
1 cinnamon stick
4 cloves
1/2 vanilla bean cut in half
Heat till it simmers, add 1c brandy, and 2 cans of drained red cherries. Pour into a large bowl. Cover and leave out overnight.
Next day. Drain cherries loosely (it's ok to have some moisture from the syrup run into the cake when baking).
Cake
In a mixing bowl add:
140g sugar
1 stick butter (113g)
mix till fluffy, then add 4 egg yolks one at a time (save the egg whites, and put them in a separate mixing bowl)
Zest of 1 lemon
add 1/4t ground cinnamon
1T dark cocoa
50g ground almonds
1/4T baking powder
1/4t salt
112g (1/2c) buttermilk
at the end add
100g all purpose flour
125g ground graham crackers (bought)
mix lightly, then mix the egg whites to stiff peaks and fold into the batter at the end. put into a 9" greased cake pan.
Put the cherries on top, fold under a little
Spread the streusel on top
Streusel
In a mixing bowl put:
50g cold cubed butter
20g sugar
50g ground graham crackers
20g all purpose flour
1/2t ground cinnamon
Mix with hands till they are lots of small crumbs, and sprinkle on top of the cake.
Put in the 350F oven. Will take about 45-60 minutes when ready.
Decorate with semi sweet chocolate as desired.
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