Step 1

Preheat oven to 160°C/140°C fan-forced. Grease a 6cm-deep, 23cm square cake pan. Line base and sides with baking paper, allowing a 2cm overhang on all sides.

Step 2

Place butter, coffee powder, sugar, milk and cocoa powder in a saucepan over medium heat. Cook, stirring occasionally, for 8 to 10 minutes or until smooth. Cool for 20 minutes.

Step 3

Whisk flour into chocolate mixture. Whisk in eggs. Pour mixture into prepared pan. Bake for 50 minutes to 1 hour or until a skewer inserted in centre of cake comes out clean. Cool in pan.

Step 4

Place chocolate and 1/3 cup cream in a microwave-safe bowl. Microwave on medium-high (75%) for 1 to 2 minutes, stirring with a metal spoon every 30 seconds, or until smooth. Refrigerate for 15 minutes or until thickened.

Step 5

using an electric mixer, beat remaining cream and icing sugar until stiff peaks form. Reserve 1 1/2 cups cherries. Halve remaining cherries. Fold halved cherries into half the whipped cream.

Step 6

Using a serrated knife, cut cake into 3 layers. Place base on a plate. Brush with 1 tablespoon kirsch. Spread half the cherry cream over cake. Top with another layer of cake. Brush with 1 tablespoon kirsch. Spread with remaining cherry cream. Top with cake top. Brush top and sides of cake with remaining kirsch.

Step 7

Spread chocolate mixture over sides of cake. decorate sides with grated chocolate. Dollop remaining whipped cream over top of cake. Top with reserved cherries. Serve.