**Preparation:** 30 minutes
**Baking:** 35 minutes
**Freezing:** 1 hour
**Yield:** 12 portions
For the cake:
– 1 litre (4 cups) cherry ice cream (crème glacée à la cerise)
– 125 ml (½ cup) chocolate shavings (copeaux de chocolat)
– 250 ml (1 cup) pitted cherries (cerises dénoyautées)
**Dry ingredients:**
– 500 ml (2 cups) all-purpose flour (farine tout usage)
– 125 ml (½ cup) cocoa powder (cacao)
– 250 ml (1 cup) sugar (sucre)
– 5 ml (1 tsp) baking soda (bicarbonate de soude)
– 2.5 ml (½ tsp) salt (sel)
– 2.5 ml (½ tsp) baking powder (poudre à pâte)
**Wet ingredients:**
– 125 ml (½ cup) butter, softened and cubed (beurre ramolli en cubes)
– 2.5 ml (½ tsp) vanilla extract (extrait de vanille)
– 250 ml (1 cup) 2% milk (lait 2%)
– 5 eggs (2 whole + 3 yolks) (5 œufs (2 entiers + 3 jaunes))
– 250 ml (1 cup) pitted cherries, chopped (cerises dénoyautées et coupées en morceaux)
For the chocolate sauce:
– 180 ml (¾ cup) 35% whipping cream (crème à cuisson 35%)
– 200 g (approx. ½ lb) dark chocolate 70% (chocolat noir 70%)
Instructions:
1. Preheat the oven to 180°C (350°F).
2. In a bowl, mix the flour, cocoa, baking soda, baking powder, and salt.
3. In another bowl, using an electric mixer, cream the butter with the sugar until light and fluffy. Add the eggs one at a time and the vanilla, beating well after each addition.
4. Incorporate the dry ingredients alternately with the milk. Gently fold in the chopped cherries.
5. Butter two 23 cm (9 in) round cake pans and line with parchment paper. Divide the batter between the pans. Bake for 32 to 35 minutes, or until a toothpick inserted in the centre comes out clean. Let cool completely.
6. Remove the cakes from the pans and let them cool fully. Cut each cake horizontally into two layers (four layers total). Freeze the layers if necessary.
7. To assemble: Place one cake layer on a plate. Spread with half of the cherry ice cream. Top with another cake layer and repeat with the remaining ice cream and cake layers. Cover and freeze for at least 1 hour.
8. At serving time, prepare the chocolate sauce: Heat the cream until it just begins to boil, remove from heat, add the chopped dark chocolate, and stir until melted and smooth.
9. Pour the chocolate sauce over the frozen cake. Garnish with chocolate shavings and whole cherries.
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