8 tablespoons (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 tablespoons 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
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.