CHOCOLATE CHERRY BUNDT

1. Preheat the oven to 350°f / 180°.
2. In a medium sized mixing bowl, combine the melted butter, buttermilk, and cocoa. Add the sour cream, eggs, egg yolk, and vanilla, and mix well to combine.
3. In a large bowl, whisk together the sugar, flour, espresso powder, baking powder, baking soda, and salt. Add the cooled chocolate mixture, and whisk to combine - use a flexible rubber spatula to make sure there are no dry parts at the bottom of the bowl. Fold in the chopped cherries.
4. Leave the batter to sit in the bowl for 5 minutes. During this time, spray a 10 cup bundt pan with non stick baking spray with flour, or spray with a baking spray and lightly dust with cocoa.
5. Rap the bowl of batter a few times on the counter to release any big air bubbles, then carefully transfer the batter to the prepared bundt pan. Leave to stand for a further 2 minutes, then rap one more time. Place onto a sheet pan.
6. Bake the bundt cake for 60-65 minutes, testing for doneness after 55 minutes, or until a skewer inserted into the deepest part of the cake comes out clean (this can be a little tricky to do - make sure you poke the skewer down to the middle part of the cake).
7. Remove the cake from the oven and allow to stand for 10 minutes before inverting onto a wire rack and allowing to cool completely.

WHIPPED CREAM TOPPING

1. Place the cream, vanilla bean paste, and powdered sugar into a medium sized bowl, and whip with a whisk until medium peaks form. Pile the whipped cream on top of the cake, and top with fresh cherries and chocolate curls.
2. Store in the fridge until ready to serve. Store leftovers in an airtight container in the fridge.