A retro take on my husband’s favourite, Black Forrest Gateau, complete with glacé cherries and chocolate sprinkles.

I used the same chocolate sponge recipe that I used for the Eurovision Cake, with the three layers sandwiched together and topped with whipped double cream, morello cherry jam and also black cherries soaked in Kirsch.  The remainder of the cherry-kirsch liqueur was also reduced down in a pan over the hob and drizzled over the sponges before constructing the cake to keep them moist and add flavour.