Start by preheating your oven to 180°C (350°F). Grease and line two 8-inch round cake pans.

In a mixing bowl, cream together 200g of softened unsalted butter and 200g of caster sugar until light and fluffy.

Add 4 large eggs, one at a time, beating well after each addition. Mix in 2 teaspoons of vanilla extract.

Sift together 200g of self-raising flour and 50g of cocoa powder. Gently fold the dry ingredients into the butter mixture until just combined.

Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.

Bake for 25-30 minutes, or until a skewer inserted into the center of the cakes comes out clean.

Remove from the oven and let the cakes cool in the pans for 10 minutes. Transfer them to a wire rack to cool completely.

Meanwhile, drain a 425g can of pitted cherries, reserving the syrup. Set aside.

In a small saucepan, combine 2 tablespoons of cornflour and 100g of caster sugar. Gradually stir in the cherry syrup and cook over medium heat until thickened.

Add the drained cherries to the saucepan and cook for an additional 2-3 minutes. Remove from heat and let cool.

In another mixing bowl, whip 500ml of double cream until soft peaks form.

Once the cakes have cooled, place one layer on a serving plate. Drizzle with cherry syrup and spread a layer of whipped cream on top. Spoon the cherry filling over the cream.

Place the second cake layer on top and repeat the process with the remaining syrup, cream, and cherry filling.