Misty Mountains Cake

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• Step 1

  Preheat oven to 350 Degree F (170 degree C) and grease 3 nine inch pans, and line it with parchment paper.

• Step 2

  In a large bowl, whisk the flour, baking powder, baking soda and salt. In another bowl, mix boiling water with cocoa powder until smooth.

• Step 3

  On a medium speed, beat butter and sugar together until light and fluffy. To the mixture add eggs, one by one. Beat in buttermilk and vanilla extract.

• Step 4

  Turn to low speed and add in 1/3 of flour mixture, followed by 1/2 of chocolate mixture. Repeat with the remaining mixture until just incorporated.

• Step 5

  Divide the batter (about 1.5 cup) and pour into the prepared pans, smoothing the surface. Bake for about 13 to 15 minutes or until toothpick comes out clean.

• Step 6

  Place the cakes on the wire rack to cool. Let them cool completely before frosting.

• Step 7

  For the frosting:
  Beat whipping cream in a large bowl on medium speed until light and fluffy and just double in volume.

• Step 8

  De-seed and roughly chop cherries. Mix half a cup of cherry syrup with two tsp of rum ( if using).

• Step 9

  For assembling:
  Place one cake layer on the serving plate and soak it with Cherry syrup following with chopped cherries.

• Step 10

  Spread about 1/2 a cup of frosting on the layer. Repeat this process with the second layer too. Smear the rest of the frosting on the sides of the cake.

• Step 11

  On top throw spoonful of frosting while pulling up the ends to form peaks from the whipped cream.

• Step 12

  Cover the cake with chocolate shavings and cherries (if you like).
  Sprinkle Cocoa powder onto the grooves to give a sense of depth to the whipped peaks.

• Step 13

  Cover and refrigerate the cake. Leave out in room temperature for a while before serving.

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