Step 1

Preheat oven to 170°C/150°C fan-forced. Grease a 6cm-deep, 22cm round (base) cake pan. Line base and side of pan with 2 layers of baking paper, extending paper 2cm above edge of pan.

Step 2

Dissolve coffee in boiling water in a heatproof jug. Using an electric mixer, beat butter, sugar and coffee mixture until light and fluffy. Add eggs, 1 at a time, beating until just combined. Stir in flours, bicarbonate of soda, cocoa powder, milk and 1/3 cup cold water until well combined. Pour mixture into prepared pan.

Step 3

Bake for 1 hour 15 minutes or until a skewer inserted in the centre of cake comes out clean (cover cake loosely with foil if over-browning). Stand in pan for 10 minutes. Turn onto a wire rack to cool.

Step 4

Cut cake in half. Place base of cake on a plate. Brush with kirsch (if using). Combine half the cream with cherries. Spoon onto cake base. Top with cake top. Dollop remaining cream on top. Decorate with maraschino cherries and grated chocolate. Serve.