Probably and adult cake, because of the Kirsch, but clearly a classic. You can replace the alcohol with more cherry juice.
Ingredients: 175 g butter, 200 g dark chocolate, 300 g flour, 375 g sugar, 25 g cocoa, 1 tsp baking soda, 2 eggs, 200 g yoghurt, 1 can pitted cherries, 100 g morello cherry jam, 4 tbsp Kirsch (or more juice if you want it alcohol free), 200 ml whipped cream, 1 tbsp icing sugar, a few fresh cherries to deocrate.
Preheat the oven at 180 C.
Grease 2 cake tins.
Melt the butter and 75 g of the dark chocolate in a small pan. Gently heat until completly melted. Set aside.
Mix the flour, sugar, cocoa and baking soda in a bowl.
Whisk the eggs and yoghurt.
Add the melted chocolate and dry ingredients. Pour 100 ml boiling water.
Whisk until the mix is combined amd smooth.
Split the mix into the 2 cake tins. Bake in the oven for 25 min, or until a skewer inserted in the centre comes out clean.
Open the cherries can and save the juice. Mix 2 tbsp od cherry juice with the Kirsch.
Mix the cherries with the jam.
Tip 50 ml of the cream into a pot and heat until bellow simmering point. Add the rest of the chocolate and stir until melted.
Take the cakes out of the oven and cool them down. Prick them with a skewer and drizzle the kirsch mix on top.
Whisk the rest of the cream with the icing sugar.
Put one of the cakes on the serving plate.
Add the whipped cream and the cherry mix.
Put the second cake on top. spread the chocolate on top.
Decorate with fresh cherries.