Shortbread base:
50g butter
25g caster sugar
75g plain flour
Cake mixture:
100g soft butter
100g caster sugar
2 eggs
75g self-raising flour or plain flour with a tsp of baking powder, sieved
25g cocoa, sieved
Filling and decoration:
1 can of black cherries, pitted
30ml (2tbsp) of kirsch
2-3 tbsp of red jam
375ml whipping cream
Chocolate curls
1 x 20cm cake tin
Method:
Make the base : cream together the butter and sugar. Mix in the flour and knead lightly to form a dough. Press this into the base of the tin, lined with greaseproof paper. Flatten with a a palette knife or the back of a spoon. Prick with a fork and bake in a moderate oven (190C) for 10-15 minutes, until pale brown and cooked. Remove carefully onto a rack and leave to cool.
Line the tin again ready for the cake mixture.
Make the cake mixture:
Cream together the butter and sugar. Beat in the eggs one at a time, then fold in the sieved flour and cocoa. Spread the mixture evenly in the tin and bake in the moderate oven (same temperature as base) for 20-25 minutes until cooked and springy to the touch. Turn out onto a rack and leave to cool
Drain the juice from the cherries into a bowl, add the kirsch. Slice the cooled cake in 2 horizontally. Place each half on a plate and moisten with the cherry juice.
Spread the jam onto the shortbread base.
Whip the cream until it forms soft peaks.
Place the bottom half of the soaked cake carefully onto the shortbread base. Spread a third of the cream on it and place the cherries on the cream.
Carefully put the top half of the cake onto the cherries.
Use the rest of the cream to decorate the top and sides of the cake.
Sprinkle with the chocolate curls.
For more effect, 2 cans of cherries can be used keeping at least 12 to decorate the top.
Makes 12 portions