1 cup butter or margarine, softened
1 cup superfine sugar
4 medium eggs, beaten
1 1/4 cups self-rising flour
1/2 cup unsweetened cocoa powder
5 ounces bittersweet or semisweet (dark cooking) chocolate
3 tablespoons butter
Procedures : Preheat oven to 350 degrees F. Grease a 9-inch ring or Bundt pan and line the bottom with greased parchment (baking) paper.
Cream together the butter and sugar until very light and smooth. Slowly incorporate the eggs; then fold in the flour and the cocoa, mixing until thoroughly blended. Spoon into the cake pan.
Bake for about 50 minutes, or until the cake comes away from the side of the pan and feels firm on the top. Test the center by piercing with a thin skewer-it should come out dry. Cool in the pan for a few minutes, then turn out onto a wire rack to cool.
For topping: slowly melt the chocolate in a small saucepan over simmering water or in a microwave oven. Stir in the butter. Pour over the top of the cake, allowing it to flow down the sides. Decorate with cherries