Method

• Preheat the oven to 180C/160C Fan/Gas 4. Grease and line three 20cm/8in round sandwich tins.
• In a heatproof bowl combine the chocolate, butter and hot water. Place over a pan of simmering water and stir gently until melted and combined.
• Meanwhile, for the compôte, put the pitted cherries and sugar in a saucepan and set over a medium–high heat. Cook until you have a jammy consistency while retaining the shape of the cherries. Set aside to cool.
• In a separate bowl, mix all the dry cake ingredients together and make a well in the centre. Add the eggs, buttermilk and the melted chocolate mixture. Whisk with an electric whisk until smooth and lump free.
• Divide the cake batter between the prepared cake tins, they will be about half full.
• Bake for 20–25 minutes or until a skewer inserted in the middle comes out clean.
• Cool the cakes in their tins on a wire rack, then turn out and peel off the baking paper. Drizzle each one with a tablespoon of kirsch.
• In a clean bowl, whip the cream to soft peaks. Put a quarter of the whipped cream into a piping bag fitted with a large star nozzle and put in the fridge for later.
• Put one sponge on a serving plate, spread with half the cream, then top with half the cherry compôte. Place another sponge on top, then the remaining cream and cherries and top with the third sponge.
• Using a microplane or vegetable peeler, shave the chocolate to form curls and set aside. Alternatively grate the chocolate.
• Using the piping bag, pipe 8–10 cream rosettes on the top of the cake. Top each with a whole cherry and scatter over the shaved chocolate. Cut into slices to serve.