Ingredients:

For the cake:

• 1 1/2 sticks (170g) unsalted butter, at room temperature
• 1 cup (200g) caster/white sugar
• 2 large eggs
• 1/2 tsp vanilla extract
• 1 tsp kirsch, optional – I didn’t use it
• 3.5 oz (100g) dark chocolate, melted and slightly cooled
• 2 1/4 cups (315g) plain/all-purpose flour
• 1/4 cup (25g) cocoa powder, sifted
• 2 tsp baking powder
• Pinch of salt
• 1/2 cup (120ml) milk
• 2/3 cup (135g) tinned cherries, drained – sieve over a bowl and reserve the juice for later.

For the topping:

• 1 1/4 cups (300ml) double/heavy cream
• 3 tbsp caster/white sugar
• Fresh cherries and shaved chocolate for garnish