You will need
275g (10oz) plain flour
3 tablespoons cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons bicarbonate of soda
185g (6 1/2 oz) caster sugar
3 tablespoons golden syrup
3 eggs, beaten
225ml (8fl oz) sunflower oil
225 ml (8 fl oz) buttermilk
2 x 8inch loose bottom baking tins
For the cherry sauce
1 can black cherries
2 tbls corn flour
3-4 tbls kirsch (this is a cherry liqueur however when I could not find kirsch I was successful in using vodka)
For the frosting
600ml double cream whipped
level tablespoon icing sugar (this helps to keep the cream fresh longer)
1 flake to sprinkle onto of cake
Pre-heat oven to 180C
Sift the flour, cocoa powder, bicarbonate of soda and baking
powder into a large bowl. Add the sugar and mix well.
Make a well in the centre of the dry ingredients.
In jug add the golden syrup, eggs, oil and buttermilk and beat well.
Pour the wet ingredients into the dry ingredients and using a wooden spoon mix well until smooth.
Pour batter into the prepared baking tins.
Bake for about 35 minutes, until the cakes are well risen and spring back when pressed lightly with the fingertips.
Turn out on to a wire rack, remove the lining paper and leave to cool completely.
Cut each cake in half horizontally.
Drain cherries reserving the juice and a few whole cherries for decorating the top about 6.
Cut the rest of the cherries into quarters and reserve for sauce.
Place the cornflour in a saucepan and slowly stir in the cherry juice over a medium heat.
Bring the mixture slowly to the boil stirring constantly until thickened and simmer for 2 minutes.
Remove from heat allow to cool down completely before adding alcohol.
And remaining cherries cut previously into quarters.
Sandwich the layers of cake together with whipped cream and cherry sauce.
Spread a little of the remaining whipped cream around the sides of the cake.
Pipe rosettes around the top of the cake and decorate with reserved whole cherries and flake.
Cake keeps fresh longer in the fridge.