Ingredients:
For the cake:
1 1/2 sticks (170g) unsalted butter, at room temperature
1 cup (200g) powdered/white sugar
2 large eggs
1/2 teaspoon vanilla extract
1 teaspoon kirsch, optional – I didn’t use any
3.5 oz (100 g) dark chocolate, melted and slightly cooled
2 1/4 cups (315 g) plain/all-purpose flour
1/4 cup (25 g) cocoa powder, sifted
2 teaspoons baking powder
Pinch of salt
1/2 cup (120ml) milk
2/3 cup (135 g) canned cherries, drained – strain over a bowl and reserve the juice for later.
For garnish :
1 1/4 cups (300 mL) double/heavy cream
3 tablespoons caster/white sugar