We’ve gone back in time to recreate a classic, that’s definitely back in fashion! Always a crowd-pleaser.

Ingredients:

1 jar Opies Black Cherries in Kirsch, strained

100g Butter, softened

6 medium Eggs, beaten

225g Caster Sugar

75g Plain Flour, sifted

50g Cocoa Powder, sifted

1/2 tsp Vanilla Extract

500ml Double Cream, lightly whisked

Grated Chocolate to decorate

Method:

1. Preheat the oven to 180°C.
2. Grease and line the sides and base of a 23cm cake tin with parchment paper.
3. Beat the butter until very soft but not melted.
4. In a separate bowl, whisk the eggs and sugar together until it's trebled in volume and is pale and thick.
5. Fold in the flour, cocoa powder, vanilla and butter with a metal spoon.
6. Spoon the mixture into the cake tin and smooth the top of the cake mixture.
7. Bake in the preheated oven for 40-45 minutes or until a skewer comes out clean and the cake is well risen. Remove from the oven.
8. Once cool turn out onto a wire tray and remove the parchment paper. Cut the cake through the middle and drizzle the sponge with 4-6 tbsp of cherry juice from the jar.
9. Fold half the cherries into the cream and spread over the base layer of the cake, place the other half of the cake on top and drizzle 3 tbsp cherry juice over the top of the cake.
10. Spread the remaining cream and cherries on the top layer of the cake and sprinkle with grated chocolate. Chill the cake for 1 hour before serving and serve with a small jug of the remaining cherry juice.

Hints and tips: Delicious served with cream or ice cream.

Where to Buy:

Opies’ Black Cherries are available from Waitrose all year round from £6.00.