Directions

Start by making the chocolate cake:

1. Preheat oven to 160°C fan/180°C conventional. Grease and line 3 x 7” round cake tins with baking paper, base and sides.

2. Whisk together to mix the flour, sugar, cocoa powder, bicarbonate and salt in a large bowl.

3. In a jug whisk the vegetable oil with the cold coffee, vanilla, buttermilk and eggs.

4. Pour the wet ingredients into the dry ingredients and whisk until the mixture is smooth.

5. Divide the mixture evenly between the 3 cake tins and smooth the top with a palette knife.

6. Bake for 25-30 minutes until a cake skewer comes out clean with just a few crumbs on.

7. Leave to cool on a wire rack.

To make the Morello cherry syrup:

1. Sieve the Morello cherry conserve and reserve the cherry pieces for later.

2. Add the kirsch to loosen and mix to combine.

To make the Vanilla Buttercream:

1. Whip the butter with a stand or hand mixer for 5 minutes until pale and fluffy.

2. Add the icing sugar in 2 batches, mixing slowly at first. Add the milk and mix to achieve a smooth icing.

To make the chocolate ganache:

1. Finely chop the chocolate and place in a heatproof bowl.

2. Heat the double cream in a saucepan until small bubbles form around the edge but it is not boiling.

3. Pour cream over the chocolate, leave for 3 minutes then stir to combine for a glossy ganache.

4. Mix the cherry pieces in the sieve with half of the ganache and place in the freezer for 20 minutes whilst you assemble the cake. Leave the other half to one side to cool slightly.

To make the cherry chocolate truffles:

1. Take the bowl out of the freezer and scoop out small spoonfuls of chocolate cherry ganache.

2. Shape into balls with your fingers and roll in the cocoa powder. Spray with pink cake shimmer if available.

3. Place in the fridge to harden slightly.

To make the chocolate shavings:

1. Use a potato peeler to shave the sides off the chocolate block and make chocolate shavings.

Assemble the cake:

1. Level off any cake tops with a sharp knife so they are flat on top.

2. Put one sponge layer on a cake stand and brush the top with the boozy cherry syrup.

3. Pipe a layer of buttercream on top and push down to make a dip in the centre, creating a dam on the outside edge. This will contain the jam and stop the layers from sliding.

4. Repeat with the next sponge layer.

5. Place the last cake layer on top, upside down so that the bottom is facing upwards.

6. Pour on the ganache for the top of the cake and smooth with a palette knife.

7. Sprinkle with chocolate shavings.

8. Decorate with chocolate cherry truffles and cherries dipped in ganache. Any extra truffles can be stored in the fridge or frozen for a later date.

9. Leave the cake to firm up and settle for about half an hour before serving.