WHAT YOU NEED

For the cake
480g self-raising flour
570g caster sugar
140g unsweetened cocoa powder
1 tsp bicarbonate of soda
½ tsp salt
1 tsp instant coffee powder
375ml buttermilk
170g melted coconut oil
3 large free-range eggs
2 tsp vanilla extract
375ml boiling water

To decorate
300g CherryHill Orchards cherries, halved with pips removed
150g cherry jam (other berry jams are also fine!)
600ml cream, whipped
Block of your favourite chocolate
15 CherryHill Orchards cherries (Optional: dust half or all in edible gold powder)

Preheat the oven to 160ºC fan forced. Grease three 18cm round cake tips with cooking oil spray and line with baking paper.

Using an electric mixer fitted with the paddle attachment, whisk the flour, sugar, cocoa, bicarb soda, salt, and coffee powder until combined.

Add the buttermilk, coconut oil, eggs, and vanilla and mix on medium speed until well combined. Reduce the speed, carefully add the boiling water, and mix until well combined.

Divide the batter between the cake tins. Bake for 45–50mins or until a skewer inserted into the centre of the cakes comes out clean. Remove from the oven and allow the cakes to cool for about 20mins, then remove from the tins and transfer to a wire rack to cool completely.

Place bottom layer of cake onto a cake stand or serving platter and generously spread over whipped cream, followed by some dollops of jam, and stud with halved cherries. Repeat with the remaining two layers of cake.

To add the final decorations, use a potato peeler or grater on the longest edge of the chocolate block and cover the top of cake with chocolate shavings. Finish with some whole cherries as well as some show‑stopping gold-dusted cherries!