Ingredients:
For the cake:
- 1 1/2 sticks (170g) unsalted butter, at room temperature
- 1 cup (200g) caster/white sugar
- 2 large eggs
- 1/2 tsp vanilla extract
- 1 tsp kirsch, optional – I didn’t use it
- 3.5 oz (100g) dark chocolate, melted and slightly cooled
- 2 1/4 cups (315g) plain/all-purpose flour
- 1/4 cup (25g) cocoa powder, sifted
- 2 tsp baking powder
- Pinch of salt
- 1/2 cup (120ml) milk
- 2/3 cup (135g) tinned cherries, drained – sieve over a bowl and reserve the juice for later.
For the topping:
- 1 1/4 cups (300ml) double/heavy cream
- 3 tbsp caster/white sugar
- Fresh cherries and shaved chocolate for garnish
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