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330 g '00'/Plain Flour, sifted

15 g Baking Powder, sifted

170g Black Dutch Processed Cocoa Powder, sifted

660g Light Muscovado (this is not an error)

Pinch of Sea Salt

3 Large Eggs

1.5tsp Vanilla Bean Paste

300g Vanilla Yoghurt

150ml Vegetable Oil

330ml Freshly Brewed Coffee (I used 3 tsp instant coffee w 330 hot water)

400 g Cherries (I used a mix of kirsch soaked, tinned & fresh)

25 ml Kirsch Syrup (I used the juice from the cherry jar)

750 ml Double/Whipping Cream

2 tbsp Kirsch Liquer, optional

40 g Icing Sugar, sifted

1.5 tsp Vanilla Bean Paste

125 g Dark Chocolate, grated/shaved

12 Cherries, fresh & whole

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1. Sponge: Sift the flour, baking powder and cocoa powder together in a large bowl. Add the muscovado sugar and salt and mix to combine.

2. In a separate bowl, whisk together the eggs, vanilla, yoghurt and oil until smooth.

3. Pour the wet ingredients into the dry and mix until just combined. Slowly pour in the hot coffee and mix until a smooth batter forms.

4. Pour the batter into two 8-inch round cake tins and bake at 180°C for 30-35 minutes, until a skewer inserted comes out clean.

5. Allow the cakes to cool completely in the tins before removing.

6. Cherry Filling: Drain the cherries, reserving the juice. Soak the cherries in the kirsch syrup.

7. Whipped Cream: Whip the cream with the kirsch (if using), icing sugar and vanilla until soft peaks form.

8. To Assemble: Place one sponge layer on a serving plate and soak with half the kirsch syrup. Top with half the whipped cream and half the cherries.

9. Place the second sponge layer on top and soak with the remaining kirsch syrup. Top with the remaining whipped cream and cherries.

10. Finish by grating or shaving the dark chocolate over the top and decorating with the fresh cherries.

Christmas 2024, Cake, Great British Baking Show,