- 225g/8oz unsalted butter, plus extra for greasing
- 225g/8oz caster sugar
- 225g/8oz plain flour
- 1½ tsp baking powder
- 3 tbsp cocoa powder
- 4 large eggs
- 2 tsp arrowroot
- 450g/1lb canned morello cherries
- 275ml/10fl oz double cream
- 1 tbsp caster sugar
- 2-3 tbsp rum
- 50g/2oz dark chocolate
- Preheat oven to 190C/380F/Gas 5.
- Butter two 20cm/8in round baking tins then line with buttered baking parchment.
- Beat the butter and sugar together until they are light and fluffy.
- Sieve the flour, baking powder and cocoa together into a clean bowl.
- Beat the eggs into the butter and sugar mixture, one at a time.
- Gently fold in the sieved flour with a metal spoon.
- Divide the mixture between the two prepared cake tins and place into the oven to bake for 20-25 minutes, or until the cake tops spring back when lightly pressed with your finger.
- Remove from the oven and leave the cakes to cool in their tins for five minutes, then turn out onto a wire rack, remove the baking parchment and leave until they are completely cool.
- Meanwhile, for the filling, drain the cherries, reserving six tablespoons of the syrup. Place the reserved syrup into a small pan and heat gently.
- Mix the arrowroot with two tablespoons of water and add to the heated syrup, stirring constantly until the sauce has thickened.
- Add one tablespoon of the rum, then remove from the heat and leave to cool.
- Slice the sponge cakes in half and sprinkle each half with the remaining rum.
- Cut the drained morello cherries in half, (removing their stones if necessary). Leave 10-12 cherries whole for decoration.
- Whip the cream and the sugar together in a bowl until soft peaks form when the whisk is removed.
- Reserve half of the cream mixture to cover the top of the cake. Stir the halved cherries and the heated syrup.to the remaining half of the cream.
- Spread a third of the cream and cherry mixture onto one side of one layer of the cake. Add a second layer and spread with more of the cherry cream. Add a third layer of cake and spread the remaining cherry cream over the top.
- Top with the final piece of cake and top with the reserved whipped cream.
- Grate the dark chocolate over the top and decorate with the reserved whole cherries.