Prep time: 30 mins
Cooking time: 15-20 mins
Serves: 8-10

For The Cherry Filling:

• 3 cups fresh cherries, pitted and halved (plus extra for garnish) 
• 3 Tbsp sugar 
• 1½ Tbsp lemon juice 
• ¼ cup whipped cream or mascarpone 

For The Chocolate Glaze Topping: 

• 1 cup (240ml) heavy cream 
• 250g dark chocolate, chopped 
• 2 Tbsp unsalted butter (for shine) 

For Decoration: 

• Fresh cherries with stems 
• Dark chocolate shavings or curls 
• Fresh mint leaves (optional) 
• Icing sugar for dusting 

Method:

1. In a small saucepan, combine cherries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until cherries soften and release their juices (about 10 minutes). Set aside to cool. Add whipped cream or mascarpone. 
2. Carefully slice cakes horizontally to create two thin layers each. Choose the best three layers. 
3. For chocolate glaze, in a small saucepan, heat heavy cream until simmering. Remove from heat and add chocolate and butter. Let sit for a few minutes. Stir until smooth and glossy. Let cool slightly until thickened to pourable consistency. For a neatly thick layer, make more glaze and pour over, allowing each layer to set slightly before adding more. 
4. Place first layer of cake on serving plate. Spread a layer of cherry filling on top. Add the second cake layer, spreading cherry filling on top. Place the third cake layer on top. Pour chocolate glaze over cake, allowing it to drip down the sides for a glossy look. 
5. Add lots of cherries with stems, sprinkle with chocolate shavings, dust with powdered sugar, garnish with mint leaves.