Chocolate Ring Cake with Cherries

(for the cake)

1 1/4 cups self-rising flour

1/4 cup unsweetened cocoa powder

3/4 cup butter, softened

3/4 cup superfine sugar

3 eggs

4 T cherry brandy

1 cup cherries, pitted

2/3 cup heavy cream

(for the frosting)

generous 1/4 cup heavy cream

1 1/2 cups semi-sweet chocolate, grated

(for the decoration)

fresh cherries and maraschino cherries

[how to make]

(for the cake)

*Preheat the oven to 350 degrees.

*Grease and flour a 12 cup tube pan.

*Sift the flour and cocoa into a mixing bowl.

*Add the butter, sugar, and eggs.

*Beat well together.

*Spoon mixture into the prepared pan.

*Bake in the oven for about 35 to 40 minutes.

*Turn out and cool.

*Turn the cake upside down and cut a slice about 3/4" deep off the flat base of the ring.

*Lift off the slice carefully and reserve.

*With a teaspoon, scoop out the cake in a channel about 3/4" deep and 1" wide.

*Sprinkle 3 T of the cherry brandy over the sponge.

*Chop the cherries and spread in the hollow.

*Whisk the cream until stiff.

*Stir in remaining brandy.

*Spread the cream over the fruit.

*Place the reserved slice back on the cake.

*Invert the cake so it is the right way up.

(for the frosting)

*Put the cream into a saucepan and bring just to a boil.

*Add the chocolate.

*Stir until the chocolate melts.

*Cool until the mixture is thick and smooth.

*Pour over the cake.

*Put in a cool place until set and decorate with chocolate dipped cherries.

Note: I adapted the recipe from "the baker's bible" by Deborah Gray.