Ingredients:

For the chocolate cake

• 340g/12oz golden caster sugar
• 340g/12oz unsalted butter
• 6 eggs
• 240g/8½oz self-raising flour, sifted
• 100g/3½oz cocoa

For the filling

• 2 cans morello black cherries in syrup
• 2 tbsp kirsch
• 600ml/21 fl oz double cream

To decorate

• 50g/2oz dark chocolate, for shaving Marachino Cherries

Preheat the oven to 190C/325F
Lightly butter a 20cm (8in) loose-bottomed cake tin then dust with a little plain flour and shake off any excess. Line the tin with greaseproof paper.

For the cake, place butter and sugar in a bowl and whisk until light and fluffy. Beat in the eggs one at a time then fold in the flour and the cocoa powder.

Spoon the mixture into the prepared cake tin, smooth the surface with a knife and bake in the pre-heated oven for 35-40 minutes until firm and springy. To test if the cake is done, insert a clean skewer into the middle of the cake - if it comes out clean then the cake is ready.

Remove from the oven and leave to cool in the tin for five minutes before turning out onto a wire rack.

Drain the cherries, reserving 200ml (7 fl oz) of the cherry syrup. Add the kirsch to the reserved syrup.

Use a large serrated knife to slice the cake horizontally into three equally sized rounds.

Place each round on a chopping board and spoon the cherry syrup evenly over each disc and leave to soak in.

Whip the remaining double cream until thick. Spread one of the cake discs with half of the cream then cover with half of the cherries, pressing them in lightly. Top with the second disc of sponge and repeat this process, finishing with the third disc left plain on top. Gently press the whole cake together with the palms of your hands.

Cover entire cake with whipped cream, garnish with shaved chocolate, and marachino cherries

Leave the cake to set in a cool place then slice into large wedges and serve