Serves: Makes one (1) cake

Cook and rate this recipe and you could win great prizes for your kitchen.

200ml Clover Milk
50g Clover Butter, softened
210g (375ml) cake flour
10ml baking powder
45 ml cocoa powder
salt
3 eggs
210g (250ml) castor sugar

Filling

2 x 400g cans pitted black cherries
sugar to taste
60ml corn flour
3 x 250ml Clover Fresh Cream
Cherry liqueur (Kirschwasser), to taste
100g chocolate slab, grated

• Preheat oven to 200ºC.
• Heat the Clover milk and butter to just below boiling.
• Sift the dry ingredients together.
• Whisk the eggs and sugar together for 6 min, until light and fluffy.
• Fold in the dry ingredients, hot milk and butter mixture.
• Mix well.
• Pour into 2 greased cake tins with a diameter of around 20cm.
• Bake for 25 minutes.
• Turn out and leave to cool on a wire rack.

Filling

• Drain the cherries and reserve the juice.
• Cut ¾ of the cherries in half leaving the remaining whole for decoration.
• Bring the cherry juice to boil and add sugar to taste.
• Mix the corn flour with a little water and stir into boiling juice.
• Remove from heat and add halved cherries.
• Leave to cool.
• Whip the Clover Fresh Cream until thick, adding a few drops of cherry liqueur or Kirschwasser.
• Slice each cake layer horizontally in half.
• Sprinkle each layer with a few drop of cherry liqueur or Kirschwasser.
• Spread a 1/3 of the cherry mixture on first cake layer.
• Spread a thin layer whipped cream on cherries.
• Place a second cake layer on top and spread a 1/3 of the cherry mixture followed by a thin layer of whipped cream on second layer.
• Place third cake layer on top and spread the remaining cherry mixture on top followed by some whipped cream.
• Place the forth cake layer on top.
• Cover the top and sides of the cake with whipped cream.
• Pipe cream rosettes on top of cake and decorate with remaining whole cherries.
• Sprinkle grated chocolate on sides and top of cake