Step by step method

1. When the Beat 'n Bake Cake has baked and cooled, slice each cake in half so that you have four rounds.
2. Beat 500ml of cream until stiff then set it aside.
3. Drain one tin of black cherries, reserving the cherry juice.
4. In a pot, bring the cherry juice to the boil with castor sugar.
5. Mix cornflour with water.
6. Add to the boiling cherry syrup and stir until thickened – set aside and add the cherries and allow to cool.
7. Keep 10 cherries aside to decorate the top of the cake.
8. Place 1 round of chocolate cake on a cake plate and drizzle 15ml kirsch liqueur over it.
9. Add of the cherry mix, spreading evenly and top with ¼ of the whipped cream.
10. Place the next round of chocolate cake on top and repeat.
11. When you place the last round of chocolate cake on top, finish with the remaining ¼ of whipped cream and decorate with grated chocolate and the 10 reserved cherries.