(serves 16-20)

Prepare this recipe for a glamorous dessert or a fun-filled afternoon tea.
Leftovers in the fridge can still be enjoyed the following day.

INGREDIENTS

METHOD

• Cut cake horizontally into four even-sized layers. Retain bottom layer for the top of the layer cake.
• To make Kirsch Syrup: Place sugar and water into a small pot. Place over gentle heat and stir till sugar is dissolved. Add Kirsch and stir. Cool and measure off one-third. Retain both portions.
• Place one layer of cake onto the base of a large flat cake plate or, better still a cake stand, to form the base of the layer cake.
• Taking from the larger amount, lightly brush Kirsch Syrup on all layers except the top layer. There will be Kirsch Syrup left over for another use.
• Place cream into a bowl, drizzle in the smaller measurement of Kirsch Syrup and whisk till firm peaks are formed and syrup is amalgamated. Divide cream in half and retain one-half for the top and sides of cake.
• Divide first half of cream into three equal portions and place one portion on the bottom layer of the cake. Top with one quarter of the Black Forest Cherry Compote.
• Place second layer of cake on top of compote and repeat layers of cream and compote. Repeat the layering process again to finish with the final cake layer.
• Evenly spread top and sides of cake with remaining cream.
• Cover sides and sprinkle inside edge of cake, that is a 1.5cm rim around the cake, with grated chocolate.
• Refrigerate for 2-4 hours before serving.
• Accompany with remaining Black Forest Cherry Compote.