For cake:
- 8 tablespoons unsweetened cocoa powder
- 2 1/4 cups all white whole wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 14 tablespoons (1 3/4 sticks) unsalted butter, room temperature
- 1 cup plus 3 tablespoons sugar
- 3 large eggs, separated
- 3/4 cup amaretto liqueur
- 1 cup freshly brewed strong coffee
Whisk flour, cocoa powder, baking powder, baking soda, and salt in medium bowl to blend. Using electric mixer, beat butter and 1 cup sugar in large bowl until fluffy and pale yellow, about 2 minutes. Add egg yolks 1 at a time, beating until well blended after each addition. Beat in liqueur and coffee. Beat flour mixture into liquid mixture in 2 additions just until incorporated.
Position rack in center of oven and preheat to 350°F. Butter and flour three 9-inch-diameter pie plates. Line each pie dish with parchment paper.
Using clean dry beaters, beat egg whites and remaining 3 tablespoons sugar in another medium bowl until stiff . Fold egg whites into cake batter. Divide batter between prepared pie dish and smooth tops.
Bake for 30 minutes or until tester inserted into centers comes out clean.
Adapted from: http://www.bonappetit.com/recipes/2009/10/chocolate_stout_layer_cake_with_chocolate_frosting#ixzz1J47YQNh9
My new assistant. Very helpful. 
For Filling:
- 1 jar dark Morello cherries in light syrup
- 2 envelopes Knox@ Gelatine, unflavored
- 1 cup heavy whipping cream
Drain cherries and set aside. Bring light syrup to boil. Sprinkle gelatin over cold cream. Let stand 1 minute. Add hot syrup and stir until gelatin completely dissolves. Let cool and add cherries. Let sit at room temperature for 1-2 hours. Filling should be spreadable not firm.
Spread each layer of the cake with cherry mixture. Refrigerate for 8 hours.
