1. Preheat oven to GM4 (180C, 350F) 2. Mix hot water into cocoa to form a smooth paste. 3. In a large mixing bowl cream the butter and sugar with a hand mixer until pale and around double the original volume. 4. Break the eggs and beat them until yolk and white are mixed. 5. Combine the eggs and cocoa paste with the butter/sugar mixture. 6. Sift in the flour and the baking powder and fold them into the mixture. 7. Stir n the milk. 8. Bake in one 8 inch cake tin at least 2 inches tall for 35 minutes, or one 9 inch tin for 30 mins (You could do this in two separate sandwich tins, but I have no idea how long it would take to bake!). 9. Leave the cake for 15 minutes to cool before turning out. Leave for another 5 and then use a sharp bread knife to slice the cake in half. 10. Beat the whipping cream and castor sugar until the cream stiffens. 11. Pile whipped cream and cherries on top of bottom slice of cake; replace upper slice and cover this with whipped cream and slightly more delicately placed cherries! ---------------------------------------------------------------------------
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