Cherry Chocolate Mousse Cake Delight

Start by combining the *cocoa powder* with *boiling water* until smooth, and allow it to cool. Once cooled, stir in the *sour cream* and mix well.

In a separate bowl, cream together the *butter* and *sugar* until the mixture is light and fluffy. Gradually add the *eggs*, beating for another couple of minutes.

Combine the cocoa-sour cream mixture with the butter mixture. Finally, sift in the dry ingredients and mix until you have a smooth batter.

Preheat your oven to *170°C (340°F)*. Pour the batter into a 22 cm (9 inch) cake pan.

Bake for *30-35 minutes* or until a toothpick inserted in the center emerges clean. Let the cake cool on a wire rack.

In a saucepan, bring the *cherries* and *sugar* to a boil. In a small bowl, blend the *cornstarch* with a few tablespoons of cold water, then stir into the cherry mixture.

Cook for about a minute until thickened, then let it cool.

Melt the *chocolate* and let it cool to room temperature.

Whip the *cream* to soft peaks and gently fold in the cooled chocolate until the mixture is smooth and fluffy.

Spread the *cherry filling* over the cooled cake base. Then top with the *chocolate mousse*, smoothing it evenly over the cherry layer.

Refrigerate the assembled cake for at least a couple of hours to set.

Before serving, *dust* the top with cocoa powder and *garnish* with fresh cherries for an elegant finish.