INGREDIENTS 

1 x pkt chocolate cake mix

1 x 650g jar morello cherries

2 tablespoons caster sugar

1 tablespoon cornflour

600ml thickened cream

60ml (1/4 cup) Cognac (most people using use kirsch)

2 tablespoons boiling water

2 tablespoons caster sugar, extra

100g dark cooking chocolate, grated

1. Prepare and bake the chocolate cake mix following packet directions. Let them cool completely. Use a large serrated knife to cut the cake horizontally into 3 even layers.

2. Drain the cherries, reserving (2/3 cup) of the juice. Save about 10 cherries to decorate. Place the remaining cherries and juice in a saucepan with the sugar and cornflour. Stir over medium-low heat until the mixture boils and thickens. Transfer to a large bowl. Cover with plastic wrap and place in the fridge.

3. Beat cream in bowl until firm peaks form.

4. Place cognac, water and extra sugar in a jug and stir until the sugar dissolves.

5. Place 1 cake layer on a serving plate and drizzle over half of the cognac mixture. Spread with half of the cherry mixture and a thin layer of the cream. Repeat with the remaining cake, cognac mixture, cherry mixture and cream, finishing with a layer of cake.

6. Spread some of the remaining cream over the top of the cake. Sprinkle the grated chocolate over the top. Decorate with cherries around the cake. Serve.