Butter two 20cm round cake tins (7.5cm deep) and line the bases. Preheat the oven to 160 C / gas 3.
Break the chocolate in pieces into a medium, heavy-based pan. Tip in the butter and 125ml cold water and pour into the pan. Warm through over a low heat just until everything is melted – don’t overheat. Or melt in the microwave on medium about 5 minutes, stirring halfway through.
While the chocolate is melting, mix the two flours, bicarbonate of soda, sugars and cocoa in a big bowl, mixing with your hands to get rid of any lumps. Beat the eggs in a bowl and stir in the milk.
Now pour the melted chocolate mixture and the egg mixture into the flour mixture, stirring just until everything is well blended and you have a smooth, quite runny consistency. Share this evenly between the two tins and bake for 1 hour 25 minutes to 1 hour 30 minutes – if you push a skewer in the centre it should come out clean and the top should feel firm (don’t worry if it cracks a bit).
Leave to cool in the tin (don’t worry if it dips slightly), then turn out onto a wire rack to cool completely.
When the cakes are cool sandwich them together with the cherry filling and serve with whipped cream.
Made this for my partners birthday she loved and did her family so I earned some extra brownie points .. I tweaked it slightly by adding blueberries instead of Cherrys ... Will make this again maybe with a different filling... - 27 Oct 2013
lovely indulgent velvety chocolate, but very light. I had no cherry filling but stewed a pound of fresh cherries then thickened a little. I have a fan oven and was only in for 1 hour and cooked beautifully - 12 Feb 2012