Black Forest Ice-Cream Cake

The warm chocolate sauce gives this cherry-flavoured frozen dessert a touch of elegance.
Ingredients:
Melted butter, to grease
250g butter, at room temperature, chopped
1 1/2 cups caster sugar
4 eggs
2 tsp vanilla extract
1 1/2 cups self-raising flour
3/4 cup plain flour
1 cup cocoa powder
1 cup milk
2 x 415g cans Woolworths Select Stoneless Black Cherries
1 tbs kirsch (optional)
2 cups vanilla ice-cream, softened
1 x 300ml ctn thickened cream
250g dark cooking chocolate, finely chopped
2 tsp vanilla extract, extra
Method
Preheat oven to 180°C. Brush a 23cm (base measurement) springform pan with melted butter to grease. Line the base with non-stick baking paper.
Use an electric beater to beat the butter and sugar until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Beat in the vanilla.
Sift the combined flours and cocoa into a bowl. Use a large metal spoon to fold the flour mixture, alternately with the milk, into the egg mixture until well combined. Pour into the pan and smooth the surface. Bake for 1 hour or until a skewer inserted into the centre of the cake comes out clean. Set aside in the pan for 10 minutes to cool. Transfer to a wire rack to cool completely.
Use a serrated knife to cut the cake in half horizontally. Place the base, cut-side up, in pan. Drain cherries, reserving 125ml (1/2 cup) of syrup. Add kirsch, if desired, to reserved syrup and stir to combine. Brush half the syrup over the cake in the pan.
Arrange cherries over the cake. Top with ice-cream and smooth the surface. Brush the cut side of the remaining cake with the remaining syrup. Place, cut-side down, in the pan. Press firmly to sandwich together. Place in freezer for 6 hours or until firm.
Remove cake from freezer and set aside for 15 minutes to make cutting easier. Place cream, chocolate and extra vanilla in a saucepan over low heat. Stir with a metal spoon for 5 minutes or until the chocolate melts and mixture is smooth.
Cut the cake into wedges and drizzle over the chocolate sauce to serve.