140g caster sugar
35g cocoa powder, sieved
115g self-raising flour, sieved
200g cherries, pitted
Line two 8in cake tins with parchment and preheat your oven to 180C.
Whip the eggs and sugar until they are completely fluffy and light. They will have about tripled in size.
Sieve the cocoa powder and flour together.
Fold the flour and cocoa gently into the eggs but make sure you combine everything.
Scoop the mixture between the two prepared tins. Bake in the centre of the oven for 20 minutes until they are cooked through.
Test the centre of the cake with a skewer making sure it comes out clean.
While the cake is baking add the cherries, honey and a tablespoon of water to a saucepan. Allow to simmer with the lid on until the cherries have softened. Set aside to cool.
Once the cakes are completely cold, whip the cream. Spread cream and cherries on one of the cakes and place the other on top.
Drizzle the juice from the cherries over the cake just before serving.