| Ingredients | ||
| Decoration | 1 lb | Plain Chocolate |
| Cake | 1 tbs | Butter |
| 2 oz | Plain Flour plus a little more for dusting the tins | |
| 5 | Eggs | |
| 0.5 tsp | Vanilla Essence | |
| 6 oz | Sugar | |
| 2 oz | Cocoa | |
| 5 oz | Melted butter | |
| Syrup | 4 oz | Sugar |
| 2 oz | Icing Sugar | |
| 2 tbs | Kirsch | |
| for the layers | 6 oz | Pitted Morello Cherries, drained and sprinkled with Lemon Juice |
| 1 pint | Fresh Whipping or Double Cream |
Page last updated 15 December 2000
Method
Beat the eggs, vanilla essence and sugar in a bowl until thick and fluffy. Sift the flour and cocoa into the bowl a little at a time and stir gently. Pour into 3 cake tins and bake for 12 to 15 minutes in a moderate oven.
To make the syrup put the sugars into approximately a quarter of a pint of water and stir to dissolve over low heat. Then bring to the boil for 5 minutes. Leave to cool and stir in the kirsch. More kirsch if you like it.
Prick the surface of the cakes and gently pour the syrup over the cakes.
Sandwich the cakes with whipped cream and cherries. Cover the cake with cream piping decorations to the top. Grate chocolate to decorate and place glace cherries on the cream piping.
Do not delay long before eating.
I like to make this with fresh Morello Cherries from my garden. I used to have a plentiful supply until a neighbour's electricity went off and had to be rewired through my garden. The digging of a trench damaged the roots of the fan trained trees and they died the following year. In their first year the two new trees produced just 11 good cherries. I hope for better crops in the years to come.