2 x 425g tins pitted black cherries in light syrup (reserve 100ml/3½fl oz of the syrup)
½ tsp cherry essence
100ml/3½fl oz cherry syrup (reserved from tinned cherries)
dark glace cherries (to decorate)
1 lemon, juice only
225g/8oz plain flour
1½ tsp baking powder
1½ tsp bicarbonate of soda
350g/12oz caster sugar
300²µ/10½´Ç³ú caster sugar
150²µ/5½´Ç³ú caster sugar
85g/3oz cocoa powder
50²µ/1¾´Ç³ú cocoa powder, sifted
4 tbsp cornflour
1 tsp cornflour, sifted
10g/â…“oz powdered bovine gelatine
125ml/4fl oz glucose syrup
2 tsp icing sugar
200g/7oz icing sugar, sifted
1 tbsp icing sugar, sifted
125m/4fl oz vegetable oil
50²µ/1¾´Ç³ú dark chocolate (minimum 70% cocoa solids)
200g/7oz dark chocolate (minimum 70% cocoa solids), finely chopped
50²µ/1¾´Ç³ú dark chocolate (minimum 70% cocoa solids), finely chopped
unsalted butter, for greasing
250ml/9fl oz full-fat milk, plus a little extra for the buttercream
100g/3½oz unsalted butter, softened
100ml/3½fl oz double cream
200ml/7fl oz double cream
400ml/14fl oz double cream
2 medium free-range eggs
1 tbsp milk powder, sifted (optional)