Best black forest Christmas log

Melt butter, sugar, milk and cocoa in a small saucepan, over low heat until smooth and combined. Cool for 5 minutes before whisking in eggs.

Fold in flour and pour into a baking paper lined 20cm x 20cm square cake pan. Bake at 180C for 40-45 minutes, until a skewer comes out clean. Cool, then store in an airtight container until required.

For icing, beat butter for 2 minutes with an electric mixer until smooth and pale, gradually add sifted icing sugar and cocoa, continue beating for 7-10 minutes until very light and fluffy. Store in a cool dark place until required.

Mix cornflour and 1 tablespoon cherry juice until smooth, pour back into remaining juice and bring to a gentle simmer, stirring constantly until thickened, stir in cherries and warm through for 30 seconds, cool at room temperature for 1 hour.

To assemble, trim uneven peak off top of cake. Cut the cake in half, to make two logs, then slice each log in half horizontally to form 2 layers. Spread all four pieces of cake with the chocolate frosting. Line up two pieces of cake (icing side up) on a long serving platter to form a long log. Spread cream over the log leaving a 5mm border, top with cherries and remaining to layers of cake, (icing side up). Refrigerate for 1-2 hours before serving, topped with fresh cherries. Cooking time: 55 minutes, plus standing time