1

Preheat oven to 180°C or 160°C fan-forced. Lightly spray a 20cm round cake tin with oil. Line base and side with baking paper.

2

Combine brown sugar, 1⁄3 cup (35g) cocoa, evaporated milk and spread in a medium saucepan. Stir over low heat, without boiling, until smooth. Cool for 10 minutes.

3

Meanwhile, using electric beaters, beat eggs and 1⁄3 cup (75g) caster sugar in a medium bowl for 3–4 minutes or until thick and creamy. Beat in warm chocolate mixture until combined. Gently whisk in sifted flours. Pour mixture into prepared tin. Bake for 40–45 minutes or until cooked when tested with a skewer. Stand cake in tin for 5 minutes before turning out onto a wire rack to cool.

4

Using electric beaters, beat ricotta and 2 tablespoons caster sugar in a bowl until smooth. Beat in cream and vanilla until combined. Drain cherries, reserving ¼ cup (60ml) syrup. Stir kirsch into syrup. Cut cherries in half. Split cake into 3 even layers. Place 1 layer on a plate and brush with half the kirsch mixture. Top with half the ricotta mixture and half the cherries. Repeat with a second layer of cake, remaining kirsch and ricotta mixtures and cherries. Top with final layer of cake. Refrigerate for 1 hour. Dust with 2 teaspoons cocoa. Serve.