Step 1

Preheat the oven to 180°C.

Step 2

For the sponges, line three round cake tins 18-20cm diameter with greaseproof paper or if you only have one, use 1/3 of the batter at a time and cover the rest of the batter with clingfilm.

Step 3

Place butter, caster sugar, vanilla extract, eggs, plain flour and baking powder in the mixing bowl. Mix 30 Sec. / Speed Scrape down.

Step 4

Place the cocoa powder in a bowl and pour over the boiling water and rum. Add to the batter and mix again 20 Sec. / Speed 5.

Step 5

If you don’t have a Thermomix, place the butter, caster sugar, vanilla extract, eggs, plain flour and baking powder in a large bowl. Using an electric whisk, mix until smooth. Place the cocoa powder in a bowl and pour over boiling water and rum. Add to the batter and mix again.

Step 6

Fill into the prepared tins. Note, if you only have one, take 1/3 of the batter and cover the mixing bowl with clingfilm in between. Bake each base in the oven for 25 minutes.

Step 7

Remove and leave to cool entirely on a wired rack.

Step 8

For the filling, drain the cherries, keeping 250g of the cherry juice.

Step 9

Place the 220g of the juice into a saucepan and bring to boil. In a separate bowl, mix the remaining cherry juice and the corn flour.

Step 10

When the cherry juice is boiling, add the sugar and corn flour-cherry juice mix. Stir until thick. Remove from heat and add the cherries. Leave to cool.

Step 11

To make the whipping cream, attach the butterfly whisk attachment and pour in the double cream. Whisk on speed 3.5 until stiff. This can take between 15-40 seconds. Remove and place in a separate bowl.

Step 12

If you don't have a Thermomix, place the double cream in a small bowl and, using an electric whisk, mix until whipped.

Step 13

To assemble, drizzle each base with some kirsch or rum and leave to soak for a couple of minutes. Then place one base on a serving plate. Top with 1/2 of the double cream and 1/3 of the cherries. Place the next base on top and repeat with the other 1/2 of the double cream and 1/3 of the cherries. Top with the last base.

Step 14

To melt the chocolate, place it in the mixing bowl and blitz 7 Sec. / Speed Then melt 4 Min. /  37°C / Speed 2.

Step 15

If you don't have a Thermomix, melt the chocolate in a saucepan on lowest heat until melted.

Step 16

Pour over the cake and top with the remaining cherries. Drizzle over with cacao nibs and chill for 2 hours. Enjoy!