Brush all over the surface and right up to the edges.
17. Arrange the first half of the cherries all over the first cake layer. (I cut my cherries in half but you can leave yours whole if you wish).
Then take a spatula and spread ¼ of your frosting mixture all over the cherries.
18. Carefully place the next cake layer on top of the frosting and repeat by brushing cherry syrup all over the surface, adding the second half of your soaked cherries and another ¼ of your frosting mixture. Finish off by adding the third cake layer.
19. Brush more cherry syrup on the top cake layer, again, be generous, and make sure you reach the edges too with the syrup!
Crumb coat the entire cake with a thin layer of frosting and place in the fridge for 30 minutes to firm up.
20. Remove from the fridge and spread the remaining frosting all over the cake.
Feel free to spread with a palette knife, use a piping nozzle or simply spread the frosting ‘roughly’.
Finish off by decorating the top with the reserved cherries and a grating of chocolate.
Place in the fridge for minimum 2 hours, then cut into 12 slices and enjoy!
