This retro cake is perfect for afternoon tea or dessert
1⁄2 cup cocoa powder
225g unsalted butter, chopped, at room temperature
1 1⁄2 cups caster sugar
2 cups plain flour
1 tsp baking powder
1 tsp bicarbonate of soda
2⁄3 cup milk
290g packet Dark Choc Melts
Vanilla ice-cream, to serve
1 tblsp caster sugar
680g jar pitted morello cherries
Grease a 22cm round cake pan. Line base and side with baking paper, extending paper 2cm above pan edge.
To make topping, sprinkle sugar over base of pan. Drain cherries, reserving ½ cup of the liquid. Pat cherries dry with absorbent kitchen paper. Arrange over sugar in pan.
Blend cocoa powder with ²⁄³ cup boiling water in a heatproof jug until smooth. Cool slightly.
Beat butter and sugar in a small bowl of an electric mixer until fluffy. Beat in eggs, one at a time, until combined. Add cocoa mixture. Beat on low speed until combined. Mixture may look curdled at this stage. Transfer to a large bowl.
In two batches, fold in combined sifted flour, powder and bicarb soda with milk until combined. Spoon over cherries in prepared pan. Smooth top.
Cook in a moderately slow oven (160C) for about 1 hour and 20 minutes, or until a skewer inserted into the centre comes out clean. Stand in pan for 10 minutes. Invert onto a wire rack to cool.
Combine reserved cherry liquid and chocolate in a medium saucepan. Stir over a low heat until melted and smooth.
Drizzle warm sauce over cake. Serve with ice-cream.