Step 2. To prepare the cake, in a large bowl, whisk together the cocoa powder and boiling water until smooth. Add the buttermilk and 1 cup vegetable oil, and whisk to combine. Add the eggs, brown sugar and vanilla extract, then whisk to combine.. Knife. Preheat the oven to 170°C/150°C (Fan)/325°F/Gas mark 3. Cut a piece of baking parchment into a circle for the base of the cake tin. Grease the tin with oil and line with the parchment. Drain the cherries over a bowl so you can keep the syrup. Tip the drained cherries onto kitchen paper and pat dry.

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For the Cherry Sauce/ Filling. Place the pitted cherries, sugar, water and lemon zest and juice into a pot over medi-low m heat. Allow the cherries start to soften and begin to release their juice, about 20 minutes or so. Drain about ½ to 1 C of the liquid from the cherry mixture and set it aside to cool.. Heat your oven to 180c / 160 fan / gas 4. Grease and bottom line two 20cm (8") sandwich tins. Melt the butter and Stork together in a bowl and set aside to cool. Put the eggs, sugar and vanilla extract into the bowl of a stand mixer and beat with the paddle attachment for approximately eight minutes until glossy, thickened and the mixture.