Frederico Fudge Cake
Preheat the oven to 180°C (160°C fan oven, 350°F, gas mark 4). Grease and line 3 x 20.5cm (8 inch) Victoria sandwich tins.
Break the Extra Dark Chocolate into pieces and place in a large heatproof bowl. Put the bowl over a saucepan of barely simmering water and leave to melt. Remove from the water, stir well and leave to cool for 10 minutes.
Meanwhile, put all the other ingredients, except the decoration ingredients, in a large bowl and stir together until well mixed, then stir in the melted chocolate until well blended and smooth.
Divide the mixture equally between the prepared tins and smooth the tops. Put the tins on baking trays and bake for about 25 minutes until risen and firm to the touch. Cool for 10 minutes before removing from the tins and transferring to a wire rack to cool completely.
To decorate, break the Extra Dark Chocolate into a large heatproof bowl and melt as above. Remove from the water, stir well and leave to cool for 10 minutes.
Whilst whisking the chocolate, gradually pour in the cream, whisking gently until thickly whipped and glossy.
Sandwich the 3 sponges together using two thirds of the chocolate ganache and place on a serving plate. Spread the remaining chocolate ganache on top and leave in a cool place for about 20 minutes to firm up before serving decorated with cherries. For a firmer finish, chill the cake for 30 minutes before serving.