Make it step by step
Method
- 1
Heat the oven to 175°C and line two 20cm cake tins.
- 2
Whisk eggs and sugar until thick, then fold in flour and cocoa.
- 3
Bake 25–30 minutes, cool fully and split each cake into layers.
- 4
Layer sponge with cherry syrup, whipped cream and cherries.
- 5
Cover with cream, chocolate curls and extra cherries; chill before slicing.
Chef’s tip
Cold cake layers are easier to split and assemble neatly.