8 tbs (4 oz/125 g) sweet (unsalted) butter, at room temperature
3/4 cup (5 oz/155 g) sugar
2 eggs
6-1/2 oz (200 g) semisweet dark chocolate, melted and cooled
2 cups (7 oz/220 g) self-rising flour
2 tbs unsweetened cocoa power
1 teaspoon baking powder
1 cup (8 fl oz/250 ml) milk
1-3/4 oz (50 g) semisweet dark chocolate, coarsely chopped
Filling
1/4 cup (2 fl oz/60 ml) kirsch (its cherry brandy)
1/4 cup (2 fl oz/60 ml) cherry jelly or jam
3 cups (24 fl oz/750 ml), heavy cream, whipped
1 (12-15 oz/375-470 g) jar pitted sour (black) cherries, drained
5 oz (155 g) semisweet dark chocolate, melted
Preheat oven to 350 degrees F (180 degrees C/Gas 4). Butter a 10-inch (25 cm) round cake pan and line with parchment or waxed (greaseproof) paper. Beat the butter and sugar until creamy. Add the eggs, one at a time, beating well after each addition. Stir in the chocolate. Sift together the flour, cocoa and baking powder and fold into the butter mixture alternately with the milk and chopped chocolate. Pour the batter into the prepared pan and bake for 55-60 minutes, until a skewer inserted in the middle comes out clean. Remove from the oven and turn out onto a wire rack to cool. When cool, cut the cake horizontally into 3 layers.
FILLING:
Brush one side of each layer with a little of the kirsch. Spread the bottom layer with half of the jelly or jam, some of the whipped cream, and one-third of the cherries. Top with the second layer and repeat with the remaining jelly, some of the cream and one-third of the cherries. Top with the remaining layer and spread the sides and top of the cake with the remaining cream. Decorate with the remaining cherries and drizzle with the melted chocolate. Refrigerate until ready to serve.
Serves 10-12