Preparation method

Chocolate sponge:

• Preheat the oven to 170C
• Lightly butter 2 x 20cm loose-bottomed cake tins, dust with flour and line with greaseproof paper
• Whisk butter and sugar until light and fluffy
• Beat in the eggs one at a time, then fold in the flour and the cocoa powder
• Divide the mixture between the prepared cake tins
• Smooth the surface with a knife
• Bake at 170C for 30 minutes until firm and springy or a skewer comes out clean
• Leave to cool in the tin for 10 minutes before turning out onto a wire rack
• Once completely cooled, slice each cake horizontally into equally sized rounds

Cherry filling:

• Drain the cherries, reserving 200ml of the cherry syrup
• Add the Kirsch to the reserved syrup
• Spoon the cherry syrup over each disc and leave to soak in

Chocolate ganache:

• Heat the double cream to scalding point then add the chocolate pieces
• Remove from the heat and stir gently until the chocolate is melted and smooth
• Allow to cool in the refrigerator, to thicken slightly

Cream:

• Whip the creams together to combine, add the icing sugar then whip until soft peaks
• Divide the cream in half, setting aside one half for the top and one half for the sides

Assembly:

• Spread one of the cake discs with a quarter of cherry mix and cream
• Place second disc of sponge on top and spoon over cherry mix and cream
• Repeat process with third disc and then place fourth and final disc on top
• Thickly spread the sides with the cream.
• Spread cream over the top of cake, pipe cream to decorate the edge
• Pour ganache over top then decorate with cherries
• Decorate the cherries by melting white and plain chocolate in separate bowls
• Dip each cherry into dark chocolate and set on parchment paper, then pipe with white chocolate once set
• Pipe Dark chocolate spirals on greaseproof paper for decoration
• Place the spiral shapes on the sides of the cake to finish off