Ingredients

The following ingredients have 4 Servings
  • 120 ml | ½ cup sunflower oil
  • 320 ml | 10.8fl oz milk
  • 2 tbsp red wine vinegar
  • 2 tsp vanilla extract
  • 230 g | 8oz plain flour ((all purpose flour))
  • 230 g | 8oz sugar
  • 100 g | 3½ oz unsweetened cocoa powder
  • 2 tsp bicarbonate of soda ((baking soda))
  • ½ tsp salt
  • 500 ml | 2 cups cold double cream ((heavy cream))
  • 200 g | 2 cups icing sugar ((powdered sugar))
  • 2 tsp vanilla paste (or vanilla extract)
  • 400g 14oz Black Cherries in Kirsch (or cherries in syrup)
  • 300 g | 10 ½ oz dark chocolate (melted)
  • handful fresh cherries
  • cocoa powder (to dust)

Instruction

  • Preheat the oven to 180C (350F). Spray 3 x15cm/6in cake tins with cake release and line the base with greaseproof paper.
  • Put the vegetable oil, vinegar, milk and vanilla in a large bowl and mix together.
  • Sift the flour, sugar, cocoa powder, bicarbonate of soda and salt over bowl.
  • Use a balloon whisk to mix together until you have a glossy thick batter.
  • Divide the batter between the tins and bake for 25-30 minutes or until the cakes a springy to the touch and a toothpick inserted in the centre comes out clean.
  • Cool the cakes in the tins for 10 minutes then turn out onto a wire rack to cool completely. You might need to level the cakes but cutting off any domes with a cake leveller.
  • Strain the cherries reserving the liquid. Brush the kirch over the sponge cakes so it soaks in, this can be done while they are still warm.