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Kirsch (for soaking and flavor) 
300ml double cream (whipped) 
2 tbsp icing sugar 
100g cherry jam 
Fresh cherries
Dark chocolate curls 
Instructions:
Prepare the Cake:
Preheat your oven to 180°C (160°C Fan) and line a 2lb loaf tin with parchment paper.
In a large bowl, beat together the softened butter and brown sugar until light and fluffy.
Add the self-raising flour, cocoa powder, and eggs to the mixture. Beat until smooth and well combined.
Drain the cherries from the kirsch (reserve the liquid) and gently fold the cherries and dark chocolate chips into the batter.
Pour the mixture into the prepared tin and bake for 50-60 minutes, or until a skewer inserted into the center comes out clean.
After baking, drizzle approximately 8-10 tablespoons of the reserved kirsch over the warm cake. Allow the kirsch to soak in and the cake to cool slightly in the tin for 20 minutes before transferring it to a wire rack to cool completely.
Prepare the Topping:
Whip the double cream and icing sugar together until softly whipped.
Gently swirl in the cherry jam and a spoonful of kirsch if desired.
Spread the whipped cream mixture on top of the cooled cake.
Garnish with fresh cherries and dark chocolate curls.
Notes:
Keep the cake in the fridge due to the cream topping. The kirsch helps keep the sponge moist.
Cherries and chocolate chips are optional but enhance the cake significantly.
For an alternative topping, you can use buttercream instead of fresh cream if preferred.
Enjoy this decadent and fruity twist on the classic Black Forest cake!
