Preparation method

1. Preheat the oven to 160°C.
2. Mix together the flour, cocoa powder and baking powder.
3. Whisk the sugar and eggs until pale and fluffy.
4. Add the liquid ingredients, followed by the dry ingredients.
5. Pour into a greased and floured 20cm cake tin.
6. Bake for 30 minutes, or until skewer comes out clean. Remove from tin and leave on cake rack to cool.
7. Blow up the water balloons.
8. Melt the chocolate in a bain-marie (you want the thickness of double cream). Set the bowl aside. Dip your balloon in and place on a plate covered in cling film.
9. Place in the fridge to set.
10. Meanwhile, pit the cherries (save six for the garnish).
11. Place in a pot with 100ml of water and 100g of sugar. Cover and bring to a boil.
12. Add the cherries. Boil for 10 minutes.
13. Place in the fridge to chill.
14. Repeat once the chocolate has set (you will probably need to reheat the chocolate in the bain-marie or microwave for a couple of seconds). Place in the fridge to set.
15. Repeat the process one more time to have two coats on the balloons.
16. Once the cake and cherries in juice are cool, cut the cake into large chunks and divide between the bowls. Top with cherries and some juice.
17. Whip the cream with the sugar and place in a piping bag.
18. Pipe a swirl of cream on top of each bowl and add a cherry.