- 175g/6oz unsalted butter, plus extra for greasing
- 175g/6oz caster sugar
- 6 free-range eggs, separated
- 125g/4oz self-raising flour
- 75g/2½ cocoa powder
- 1 tsp instant coffee powder (or 1 tsp coffee granules dissolved in 1 tsp hot water)
- 50ml/2fl oz blackcurrant liqueur
- 50g/2oz black cherry jam
- 400ml/14fl oz whipping cream
- 50g/2oz caster sugar
- 25g/1oz icing sugar
- 1 vanilla pod, seeds scraped out
- 400g/14oz black cherries in syrup, drained
- 50g/2oz dark chocolate (at least 70 per cent cocoa solids), grated
- Preheat the oven to 180C/360F/Gas 4.
- For the sponges, in a bowl beat the butter and sugar together until pale and fluffy.
- Add the egg yolks and mix well.
- In a separate bowl, whisk the egg whites until stiff peaks form when the whisk is removed.
- Fold the whisked egg whites into the butter and egg yolk mixture.
- Sift the flour and cocoa powder into the mixture.
- Add the instant coffee and fold the mixture until just combined.
- Divide the sponge mixture equally between four greased and lined 7.5cm/3in spring-form cake tins.
- Place into the oven and bake for 20-25 minutes. Test the cakes with a metal skewer pushed into the centre of each cake. If the cakes are cooked through the skewer will come out clean.
- Remove the cakes from the oven and allow to cool. Slice each in half across the centre to create two sponge circles from each cake.
- Drizzle one half of each cake with the blackcurrant liqueur, then spread the jam over the same half.
- Meanwhile whip the cream, caster sugar, icing sugar and vanilla seeds together in a mixing bowl until soft peaks form when the whisk is removed, then fold in half of the cherries.
- Spread a little of the vanilla cream over the jam-covered half of each cake, then place the other half on top.
- Top each cake with more vanilla cream and garnish with the remaining cherries.
- Sprinkle each cake with grated chocolate and serve.