4tbsp kirsch or brandy (optional and should be omitted if the cake is being given to a minor)
4tbsp cherry pie filling
150ml double cream
1tbsp icing sugar
fresh cherries (with the stalks still on if possible)
bar of white chocolate
dark chocolate curls
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Heat the oven to 180°C/160°C fan, 350°F, gas mark 4.
Beat the butter and golden sugar in a bowl until smooth and creamy. Gradually beat in the eggs, a little at a time, adding flour if the mixture starts to curdle. Stir through the vanilla bean paste.
Sieve in the flour, cocoa and baking powder and beat gently until smooth.
Spoon the mixture into the tin and level the surface. Bake for 25-35 minutes until firm and well risen, test with a skewer which should come out clean.
Place the cake in the tin onto a wire rack to cool. When cool (and not before or the cake will fall apart!) turn upside down and remove from the tin.
Measure a line around the circumference of the cake halfway up the height, and carefully slice through this to have a top and bottom half.
Whip the double cream up until stiff and it holds its shape. Stir through the icing sugar to sweeten. Spread this onto the bottom half of the ring, and spoon the cherry pie filling onto the top of this. Place the top half of the cake back on top.
Melt the white chocolate in a bain marie (or in a bowl over boiling hot water, it shouldn't touch the water). Pour the chocolate over the top of the cake allowing it to dribble down the sides and hole to create. Place the cherries on top, and put the cake in the fridge to set.
Once almost set, sprinkle the dark chocolate flakes on top (if this is done when the white chocolate is still warm, it will melt into it). Return to the fridge to set the white chocolate.