Black Forest Gateau♡

Preheat the oven to 160°C fan. Grease and line a deep 8½-inch round cake tin with baking paper.

Add the espresso powder and cocoa powder to a large bowl. Pour in the hot water and whisk until smooth and free from lumps.

Whisk the sour cream and oil into the chocolate mixture, followed by the eggs, until everything is evenly combined.

In a separate bowl, combine the plain flour, cornflour, brown sugar, granulated sugar, baking powder, bicarbonate of soda and salt.

Gradually add the dry ingredients to the chocolate mixture, mixing until the batter is smooth and no pockets of flour remain.

Pour the batter into the prepared tin and level the surface. Bake for approximately 55–70 minutes, or until a skewer inserted into the centre comes out clean or with a few moist crumbs.

Leave the cake in the tin for 15 minutes before carefully transferring it to a wire rack. Allow it to cool completely before slicing it horizontally into even layers.

To make the compote, place the chopped cherries, sugar and lemon juice in a saucepan over medium-low heat. Cook until the cherries release their juices and begin to soften.

Mix the cornflour with the water to make a smooth slurry. Stir it into the cherries and continue cooking until the compote becomes thick and glossy. Add the vanilla, then leave it to cool completely.

For the frosting, add the cold double cream, icing sugar and vanilla to a mixing bowl. Whisk until the cream forms firm but smooth peaks. Take care not to overwhip it.

Place the first cake layer onto a serving plate. Pipe or spread over a layer of whipped cream, keeping it slightly thicker around the edge, then spoon cooled cherry compote into the centre.

Add the remaining cake layers, repeating the cream and compote between them. Cover the top and sides with the remaining whipped cream frosting.

Finish with piped cream, chocolate shavings, fresh cherries and the reserved cherry compote. Chill before slicing and serving.