Chocolate fudge cake with rich cherry syrup

1) Preheat the oven to 180C/Gas 4. Grease a 20cm cake tin and line with greaseproof paper.

2) Mix the milk, vinegar and double cream in a bowl. Place all the other cake ingredients into a large mixing bowl, add to the wet ingredients and beat with an electric hand whisk until smooth. Pour the cake mixture into the prepared cake tin and bake for 1 hour .

3) Allow to cool, then remove the cake from the tin and place on a cooling rack.

4) For the syrup, mix the ingredients together. For the icing, melt the chocolate and butter in a bain-marie, then beat in the cream.

5) Cut the cake in half and drizzle the syrup over both of the cut sides. Spread the icing on top of the syrup, sandwich the cake together and spread the remaining icing over the entire cake. Serve each slice with dollop of clotted cream.