Ingredients
Serves: 10
Prep: 15 mins
Bake: 25-30 mins
Sponges
· 220 plain flour
· 260g granulated sugar
· 55g unsweetened cocoa powder
· 2 tsp bicarbonate of soda
· 1 tbsp baking powder
· 1 tsp salt
· 240ml buttermilk
· 80ml vegetable oil
· 2 large eggs
· 160ml water, boiling
Cherry Filling:
· 1 x 425g tin pitted black cherries in syrup
· 1 tbsp cornflour
· 1 tbsp caster sugar
· Dash vanilla
· 2 tbsp Kirsh liqueur (optional)
Whipped Cream:
· 700ml double cream
· 3 tablespoons icing sugar
· 1 teaspoon vanilla extract
Decoration:
· Dark chocolate shavings
· Fresh cherries (optional)
Method
- Preheat your oven to 180°C (160°C fan) and line two 8-inch sandwich tins with parchment paper.
- In a bowl, sieve together the flour, cocoa powder, baking powder, and bread soda. Add the sugar and mix to combine.
- Add the eggs, milk, oil, and vanilla, and mix until smooth. Pour in the boiling water and mix again to form a smooth, loose chocolate batter.
- Divide the batter between the prepared tins and bake for 25–30 minutes.
- Once baked, allow the cakes to cool in the tins for 10 minutes, then turn out onto a wire rack to cool completely.
- For the cherry filling, drain the black cherries and set aside, reserving the syrup.
- Place the syrup in a saucepan with the vanilla, caster sugar, and kirsch (if using) and bring to the boil.
- Mix the cornflour with a little water to form a paste, then stir into the syrup to thicken.
- Remove from the heat, allow to cool, then fold through the drained cherries.
- Whip the cream, sugar, and vanilla until thick and softly holding its shape.
- To assemble, place one sponge onto a serving plate and pipe or spread cream around the top edge. Spoon half of the cherry filling into the centre, then place the second sponge on top.
- Cover the cake with the remaining cream using a spatula, then press chocolate shavings around the sides.
- Finish by piping rosettes of cream on top and spooning the remaining cherry filling into the centre. If you have some fresh cherries, you can pop those on top of the cream rosettes.
- Keep chilled until ready to serve, or enjoy straight away.
