Cherry Forest Cake

Preheat the oven to 350 degrees. Butter two 8-inch round cake pans and line with some baking parchment or waxed (greaseproof) paper.

FOR THE CAKE: In a bowl, combine the cocoa and the water and whisk until smooth. In a separate bowl combine the eggs, the vanilla, and one-fourth of the cocoa mixture; set aside. In a large mixing bowl combine all of the dry ingredients, add the butter and the remaining three-quarters of the cocoa mixture and beat until well combined. Gradually beat in the egg and cocoa mixture, until combined and smooth. Pour the mixture into the prepared pans and bake for 30-35 minutes, or until a skewer inserted in the middle of each cake comes out clean. Allow each cake to cool for 10 minutes in the pan before turning out onto a wire rack to cool completely.

FOR THE GANACHE: Combine the chocolate and butter in the top of a double boiler. Stir over low heat until melted and combined. Divide the mixture evenly between two bowls. Refrigerate one batch for 10-15 minutes, or until just set. Remove from the refrigerator and whisk until lighter in color, 2-3 minutes. Spread half of the chilled ganache over one cake layer, top with the other half and cover with the remaining ganache. Using a small metal spatula, make swirl marks in the ganache to resemble bark. Pour the unrefrigerated ganache over the assembled cake, taking care not to cover all of the bottom ganache layer.

FOR THE SUGAR-COATED CHERRIES: Wash the cherries and pat them dry. Lightly whisk the egg whites and place in a shallow bowl. Place the sugar in another shallow bowl or plate. Dip each cherry into the egg white, allow the excess to drip off, and then roll in the sugar. Place the cherries onto a wire rack covered with a sheet of baking parchment or waxed (greaseproof) paper until the sugar has set, about 5 minutes.

Decorate the top of the cake with the sugar-coated cherries and edible flowers.