Clóna Cookery Corner

1. Preheat Oven
Heat the oven to 180°C . Grease and line three 20cm (8-inch) cake tins.

2. Prepare Cake Batter:
Melt the dark chocolate and let it cool slightly.
Cream together butter and sugar until fluffy. Add eggs one at a time, mixing well.
Stir in the melted chocolate.
Mix flour, cocoa powder, and bicarbonate of soda. Gradually add to the butter mixture, alternating with buttermilk. Mix until just combined.

3. Bake:
Divide the batter evenly between the three prepared tins. Smooth the tops.
Bake for 20-25 minutes, or until a skewer inserted into the center comes out clean. Let the cakes cool completely in the tins.

4. Prepare Cream:
Whip the Clóna cream with icing sugar until soft peaks

5. Assemble:
Place one cake layer on a plate. Spread a layer of cherry jam on top, then half of the cherries, and drizzle with 2 tbsp kirsch. Spread a layer of whipped cream over the cherries.
Add the second cake layer and repeat with cherry jam, remaining cherries, and 2 tbsp kirsch. Spread more whipped cream over the cherries.
Top with the final cake layer. Spread remaining cherry jam on top, and cover with the remaining whipped cream.

6. Chill and Serve:
Refrigerate for at least 1 hour before serving.

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