Layers of cream, chocolate and cherry make this a delicious creation.

Supplies

1 x 670g jar morello cherries

2 tablespoons caster sugar

1 tablespoon cornflour

600ml thickened cream

60ml (1/4 cup) kirsch (optional)

2 tablespoons boiling water

2 tablespoons caster sugar, extra

100g dark cooking chocolate, coarsely grated

1x Chocolate Cake

Step 1: Slice Your Cake

Cut your cake into 3 slices horizontally.

For an easy chocolate cake check out my instructable here.

Step 2: Cook the Cherries

Drain the cherries, reserving 2/3 cup (extra if not using Kirsch) of the juice. Place the remaining cherries and the reserved juice in a saucepan with the sugar and cornflour. Stir over medium-low heat until the mixture boils and thickens. Transfer to a large bowl. Place in the fridge to chill.

Step 3: Whip Cream

While the cherries are cooling, whip the cream until it forms stiff peaks.

Step 4: Assemble Cake

Brush cake with Kirsch or extra cherry liquid. If using Kirsch combine it with remaining sugar and water. spread 1/3 of the cream on the cake and 1/2 of the cherry mixture on top. Add a layer of cake and repeat the above steps. Place the final layer of cake on top and spread the remaining cream. Grate chocolate over the top.

Serve and enjoy!