Ingredients:  
210g/7½ oz caster sugar
6 eggs
125g/4½ oz plain flour
50g/2oz cocoa
85g/3oz butter, melted
500ml/17½ fl oz  fresh cream
5 tbsp icing sugar
2 cans pitted black cherries
50g/2oz plain chocolate, grated

Method:
1. Preheat the oven to 180°C and grease and line a base of 9 inch cake tin.
2. Put the sugar and eggs in a large heat proof bowl and place over a pan of simmering water. Whisk for about 8-10 mins until the mixture is pale and thick.
3. Take off the heat and sift in the flour and cocoa, gently fold in, then stir in the melted butter.
4. Transfer to the prepared tin and bake for approx 40 mins or until a skewer inserted into the middle of the cake comes out clean. Turn out of the tin, cover with a tea towel and leave to cool.
5. Whip the cream together with the icing sugar.
6. Drain one tin of the cherries, saving the syrup and roughly chop them.
7. Cut the cake into 3 layers. Put one layer on a serving plate, drizzle with the cherry syrup and spread with a thin layer of cream. Scatter with half of the chopped cherries. Repeat with layers and top with the final layer of sponge.
8. Spread a layer of cream around the edges of the cake and scatter with grated chocolate.
9. Spoon the remaining cream into a piping bag and pipe swirls of cream around the top of the cake.
10. Drain the second tin of cherries and arrange them on top of the cake.
11. Scatter any remaining chocolate over the piped cream.