Cook: 55 min
oil, for greasing
150g caster sugar
125g self-raising flour, sifted
2 tbsp unsweetened cocoa powder
For the filling and topping:
1.2kg canned black cherries
2 tbsp cornflour
750ml double cream, whipped
good dash of kirsch
For the chocolate shards:
3-4 tbsp demerara sugar
1 tsp peppermint essence
350g dark chocolate, broken in pieces
1. Pre heat the oven to 180°C/gas 4. Grease and line a 30cm diameter deep cake tin. Line a baking tray with cling film.
2. Break the eggs into a mixing bowl, add the sugar and beat well for about 5 minutes until very light and fluffy.
3. Carefully fold in the sifted flour and the cocoa powder.
4. Pour the mixture into the prepared tin. Bake for 40-45 minutes until springy and a skewer inserted in the centre comes out clean.
5. Turn out onto a wire rack and leave to cool.
6. Drain the cans of cherries in a sieve set over a saucepan. Put the cherries in a bowl. Heat the juice until it comes to the boil.
7. While the juice is heating, put the cornflour in a small bowl and mix with a little water to slacken to a paste. Whisk the paste into the juice when it boils. Strain through a sieve onto the cherries.
8. To make the chocolate shards, mix the Demerara sugar with the peppermint essence. Melt the chocolate and mix with sugar and essence mixture.
9. Using a palette knife, spread the mixture thinly onto the cling film-lined baking try. Put in the fridge to set.
10. Cut the sponge in half horizontally, using a serrated knife.
11. Sandwich the halves together with the whipped cream and half the cherries.
12. Break the chilled chocolate into large shard-like pieces and arrange around the edge of the cake.
13. Arrange the rest of the cherries on top.