Cherry & Rum cake

Drain black cherries - drain the juice into a bowl and store for later. Pour a bit of dark rum over cherries, cover them and let them rest until the sponge is ready.

Mix the eggs with sugar until foam is formed - you can use mixer for this. Add cocoa, flour, baking powder and oil.

Cover your tin with a non stick baking paper and then pour the mixture into the tin, alternatively you can grease the tin and sprinkle it with breadcrumbs to avoid burning the pastry.

Heat the oven to 200 C. It takes around 20mins to bake the sponge, but keep checking it frequently by sticking a tooth pick into the mixture.

Once sponge is ready, let it cool down.

Mix the juice from the tinned cherries with 2 table spoons of corn flour, 1/4 tea spoon of cinammon and vanilla sugar and cook until thick. Take off heat and add the rum-soaked cherries. Leave a few cherries for decoration. Let the filling cool down.

Once the sponge has cooled down, cut it either into two or three layers, depending on the diameter of your tin. Spread the cooled cherry filling and some of the whipped cream onto the sponge.

Spread whipped cream over the cake to cover it completely, then sprinkle it with grated chocolate.

Decorate top of the cake with rest of the whipped cream and rest of the cherries, alternatively you can also use glazed cherries for decoration.