Step 1

Base-line the baking tins with good-quality baking paper.

Step 2

Pre-heat the oven to 180 C/350 F/Gas 4.

Step 3

Weigh and mix together the flour, xanthan gum, bicarbonate of soda, baking powder, espresso powder (if using) and salt. TIP : weigh into an airtight container and shake well to blend. Set aside.

Step 4

Weigh or measure the milk into a jug and add the white wine vinegar. Stir thoroughly and leave to stand at room temperature for 10 to 15 minutes, until it has a slightly curdled appearance. This will make 'buttermilk'

Step 5

Sift the cocoa powder into a small bowl. Add the boiling water a little at a time, gently stirring through until you have a smooth paste. Set aside.

Step 6

In a large bowl, cream the butter with the sugar using an electric whisk until pale and fluffy.

Step 7

Break the eggs into a small bowl and beat with a fork to blend, before gradually adding a little at a time to the butter mixture, beating thoroughly between each addition.

Step 8

Add the vanilla extract and cocoa paste and beat again, until smooth and well-blended.

Step 9

Gently fold in the ground almonds using a large spoon or spatula.

Step 10

Finally add and fold through the dry ingredients and milk mixture, alternating a little dry followed by a little 'buttermilk' (about a third of each at a time). Fold gently to ensure as much air remains as possible and stop when the ingredients are JUST amalgamated to avoid over-mixing.

Step 11

Split the mixture between the prepared cake tins evenly and smooth the tops with the back of a spoon.

Step 12

Bake for approximately 30 minutes until the tops spring back and a skewer inserted comes out clean.

Step 13

Remove from the oven and leave to cool in the tins for 5-10 minutes before turning out onto a wire rack.

Step 14

Allow to cool completely before filling and decorating

Step 15

In a medium saucepan, mix the water with the cornflour (corn starch), adding it a little at a time to form a smooth paste.

Step 16

Add the sugar and cherries and very gradually bring to the boil over a low to medium heat, stirring continually.

Step 17

As the cherries soften, squash them with the back of the spoon to release the juice.

Step 18

Continue to stir, simmering until the liquid becomes clear and slightly thickened.

Step 19

Remove from the heat and cool slightly, before blending the cherries and sauce into a thick, smooth puree using either a hand-held or standard blender.

Step 20

Strain the mixture through a clean sieve into a bowl and allow to cool completely.

Step 21

When cool, add 1 to 2 tablespoons Kirsch cherry liqueur (taken from the additional jar of Kirsch cherries), or the canned liquid syrup if making a non-alcohol version and stir through to loosen very slightly. The sauce should however remain a thick compote (with a thin jam-like texture) which will be used on top of the cake.

Step 22

Store in the fridge until ready to use.

Step 23

In a large bowl, gently beat the cream cheese with a wooden/silicone spoon to loosen very slightly.

Step 24

Add the cream, icing sugar and vanilla and beat on a low to medium speed with a whisk until the Mascarpone cream has thickened to soft peaks. Be very careful not to over-whisk.

Step 25

Set aside in the fridge until ready to assemble the cake.

Step 26

Using a sieve over a jug/bowl, thoroughly drain the Cherries in Kirsch or syrup from the jar/can, reserving the liqueur/syrup. Set the cherries aside.

Step 27

Although it probably won't be necessary, level the sponge cakes with a large sharp knife as required, so that they are flat top and bottom.

Step 28

Turn two of the cakes over so that their underside is at the top (these will make up the two base layers of the gateau) and place one of them onto a serving plate or cake stand (if necessary securing with a small dab of the whipped cream).

Step 29

Brush the upper surface of both these cakes with a little Kirsch liqueur or syrup and leave for 15 minutes or so to soak in. (If you prefer to do this stage while the cakes are slightly warm, that's fine, but it made little difference to the end result). You can alternatively use warmed cherry jam to brush over the cakes.

Step 30

Next, either pipe or spread a thick layer of the whipped Mascarpone Cream over the first layer cake and randomly but gently push a handful of the drained cherries (from the Kirsch or syrup) into the cream, away from the outer edges.

Step 31

Carefully place the second (Kirsch-brushed) sponge on top of the bottom layer and repeat the process of topping with cream and cherries, before placing the final sponge on the top.

Step 32

Place in the fridge to cool for about 15 minutes.

Step 33

Using a cake-scraper, smooth a thin layer of the Mascarpone cream over the entire cake (sides and top).

Step 34

Take the crushed/grated chocolate and with small handfuls, gently brush the chocolate upwards from the bottom of the cake around the sides, so that it sticks to the cream. and the sides are evenly covered. This process may be easier if wearing a food-safe glove.

Step 35

Tidy up the base by using a clean pastry brush to gently remove any 'dropped' chocolate from the serving plate around the cake.

Step 36

Using a piping bag and a large star tip (or tip of choice), pipe rosettes of whipped Mascarpone cream around the edge of the top surface of the cake. Make sure that the rosettes join together so they form a barrier (this will retain the thick cherry sauce when added).

Step 37

Carefully spoon a layer of thick cherry sauce onto the top of the cake, gently spreading it to the cream border (being careful not to damage the rosettes).

Step 38

Take the drained Kirsch-soaked black cherries (or other remaining cherries) and arrange on top of the cake, gently pushing into the layer of cherry sauce.

Step 39

Dust/sprinkle the cherry surface and cream rosettes with a little cocoa powder and a sprinkle of edible glitter (if using).

Step 40

Best served immediately or on the same day. Store left-overs in the fridge for up to 3 days.