A decadent dark chocolate cake layered with a rich cherry filling and fluffy vanilla cream, finished with grated chocolate flakes — pure indulgence for a special occasion.
Preheat oven to 180°C.
Dark Chocolate Cake: Cream the butter and sugar together until crumbly.
Add the eggs and beat for another 5 minutes until light and fluffy.
Beat in the vanilla essence.
Sift the flour, baking powder, baking soda, cocoa, and salt together twice.
Fold the sifted dry ingredients alternately with the buttermilk into the butter mixture until a batter forms.
Divide the batter between two 22 cm cake pans lined with baking paper.
Bake for 30 to 35 minutes, or until a skewer comes out clean.
Let the cakes cool slightly in the pans, then turn out onto cooling racks.
Remove the baking paper and allow the cakes to cool completely.
Slice each cake horizontally in half.
Cherry Filling: Drain the canned cherries into a measuring jug, reserving the liquid.
The syrup should measure 250 ml (1 cup); if there is not enough, top up with water.
Pour the syrup into a saucepan and heat.
Mix the sugar, cornflour, and cherry liqueur together until smooth.
Add the liqueur mixture to the syrup in the saucepan.
Stir constantly so the mixture does not burn.
Once the mixture starts to bubble, cook for 1 more minute, then remove from heat.
Stir in the cherries and set aside to cool.
Cream Layer: Whip the cream together with the sugar and vanilla essence until thick.
Assembly: Place one cake layer on a suitable serving plate.
Spread a quarter of the cherry filling over the cake layer, then top with an even layer of whipped cream.
Place the next cake layer on top and repeat with cherry filling and cream until all layers are stacked, finishing with a cream layer on top.
Top Layer: Sprinkle the grated Flake chocolate over the top of the cake.