Method

• 1.
  Preheat oven to 180°C. Grease and line bases of 2 x 23cm deep cake tins.
• 2.
  Beat butter and sugar in a bowl until pale and fluffy. Add eggs, one at a time, beating well after each, and vanilla.
• 3.
  Sift flours, cocoa and bicarbonate of soda together. Fold in using a large metal spoon, alternating with combined milks, until just combined and smooth.

• 4.
  Divide mix between tins and smooth tops. Bake for 40-50 minutes or until cooked when tested with a skewer. Cool in tins for 15 minutes before turning out onto a wire rack and cooling completely.
• 5.
  To serve, cut both cakes into 3 even layers, to make 6 layers. Place a layer on a cake stand. Brush top with kirsch and spread with some of the cream. Scatter over 100g of the cherries. Repeat layers finishing with cherries.
• 6.
  To make chocolate shavings, spread melted chocolate onto a clean, dry surface, such as marble, stone or glass. Leave until just set but not completely hard. Holding a large knife at a 45° angle, scrape chocolate into curls. Decorate top of cake with chocolate shavings. Refrigerate until ready to serve.