Step 1

Preheat oven to 180C. Brush a 23cm (base measurement) springform pan with melted butter to grease. Line the base with non-stick baking paper.

Step 2

Use an electric beater to beat the butter and sugar until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Beat in the vanilla.

Step 3

Sift the combined flours and cocoa into a bowl. Use a large metal spoon to fold the flour mixture, alternately with the milk, into the egg mixture until well combined. Pour into the pan and smooth the surface. Bake for 1 hour or until a skewer inserted into the centre of the cake comes out clean. Set aside in the pan for 10 minutes to cool. Transfer to a wire rack to cool completely.

Step 4

Use a serrated knife to cut the cake in half horizontally. Place the base, cut-side up, in pan. Drain cherries, reserving 125ml (1/2 cup) of syrup. Add kirsch, if desired, to reserved syrup and stir to combine. Brush half the syrup over the cake in the pan.

Step 5

Arrange cherries over the cake. Top with ice-cream and smooth the surface. Brush the cut side of the remaining cake with the remaining syrup. Place, cut-side down, in the pan. Press firmly to sandwich together. Place in freezer for 6 hours or until firm.

Step 6

Remove cake from freezer and set aside for 15 minutes to make cutting easier. Place cream, chocolate and extra vanilla in a saucepan over low heat. Stir with a metal spoon for 5 minutes or until the chocolate melts and mixture is smooth.

Step 7

Cut the cake into wedges and drizzle over the chocolate sauce to serve.