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18 Sprinkle any remaining chocolate evenly over the peaks of piped cream before serving.
STORE The cake can be covered and chilled for up to 3 days.10 Carefully cut the cake into 3 layers. Use a
serrated knife and long sweeping strokes.
13 Place a layer of cake on a plate. Spread
with cream and half the chopped cherries.
16 Press grated chocolate onto the creamy
sides with a palette knife.
17 Pipe a ring of cream swirls around the
cake and place the whole cherries inside.
11 Combine the reserved cherry juice with the
Kirsch, and drizzle a third over each layer.12 Whip the cream in a separate bowl until it
just holds its shape; it should not be stiff.14 Repeat with the second sponge. Top with
the final sponge, baked side up. Press down.15 Spread the sides with a thin layer of the
cream. Transfer the rest to the piping bag.