Instructions: Cake:
Preheat oven to 350 degrees. Grease two 9-inch round cake pans or one 9 x 13 x 2-inch pan.

Mix together sour cream, sugar, butter and vanilla extract. Sift together the flour, cocoa, baking soda and salt. Add to sour cream mixture. Beat in eggs, one at a time.

Pour into pan(s) and bake until the cake springs back when lightly touched (about 20 - 30 minutes, depending on pans used).

Cool on rack for 10 - 15 minutes. Remove cake from pans and sprinkle lightly with Kirsch (cherry brandy). If the cake has been baked in one large pan, cut cake in two layers and sprinkle both layers with Kirsch.

Filling:
Mix well and reserve 2 teaspoons of preserves to use as glaze. Place bottom layer of cake on serving dish. Cover with cherry preserves, then place top layer onto cake. Frost with Truffle Frosting.

Decorate cake with fresh cherries that have been pitted and glazed with the balance of the preserves, and sprigs of mint.

Truffle Frosting:
Place sugar and cream in a heavy, medium-sized saucepan and bring mixture to a boil. Reduce to a simmer and cook for 8 minutes. Remove from heat and add chocolate and butter, cut into little pieces. Mix well.

When chocolate and butter are completely melted, add pinch of salt (optional) and vanilla extract. Place in refrigerator until mixture has cooled. If necessary, beat with a spoon or whisk until frosting is the right consistency for frosting the cake.

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