Indulgent Cherry Chocolate Cake

Ingredients:

175g butter
175g dark chocolate, broken into small pieces
300g plain flour
375g caster sugar
25g cocoa powder
pinch of salt
1 tsp bicarbonate of soda
2 eggs
200ml full-fat milk
90ml kirsch
100g white chocolate, broken into small pieces
425g tin black cherries, drained (reserve some to decorate) [or use black cherry pie filling]
100g cherry or blackcurrant jam
350ml double cream

Method:

Combine the butter and 75g of the chocolate in a small saucepan, stirring constantly until smooth and completely melted. Take off the heat at this stage and set aside to cool.

Combine the flour caster sugar, cocoa powder, salt and bicarbonate of soda in a bowl. In a separate bowl beat together the eggs and milk until thoroughly combined. Using a wooden spoon, stir the milk and egg mixture into the flour mix then beat in the melted chocolate mixture. Now, using a hand whisk, gradually beat in 100ml of boiling water until the mixture is smooth.

Divide the resultant batter between three 20cm diameter cake tins that have been greased and lined on their bases. Transfer to an oven pre-heated to 170°C (Gas Mark 3) and bake for between 25 and 30 minutes or until the tops spring back when lightly pressed with the flat of a round-bladed knife. Remove from the oven and prick each cake between 8 and 10 times with a skewer. Spoon the kirsch evenly over the three cakes so that it soaks into the cakes then set aside to cool for 15 minutes then transfer to a wire rack to cool completely before stripping off the paper from the bases.

In the meantime, prepare the chocolate curls that you will need to garnish the cake. Melt 100g of the dark chocolate in a heat-proof bowl either in the microwave or over a pan of barely-simmering water. When completely melted turn out onto an A4-sized sheet of kitchen foil, spreading evenly before allowing to cool and harden. Repeat this process with the white chocolate. Once set, take a round-bladed knife and shave the dark and white chocolate slabs into curls. Arrange on a plate then chill in the refrigerator until needed.

Mix together the cherries and jam in a bowl then set aside. For the chocolate cream, heat the double cream in a pan for about 2 minutes or until almost boiling. Take off the heat, add the remaining chocolate and stir until melted. Set this mixture aside for about 30 minutes, or until thickened.

Arrange the first of the cakes on a serving plate or cake stand. Spread a third of the chocolate cream over the top and top with half the cherry and jam mixture. Sit the second cake on top, cover this with half the remaining chocolate cream and all the remaining cherry mix.

Spread the left-over chocolate cream on top then garnish with the reserved cherries and the chocolate curls. Serve immediately.