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175 g/6 oz butter or margarine, softened
175 g/6 oz caster (superfine) sugar
3 eggs, lightly beaten
150 g/5 oz self-raising (self-rising) flour
25 g/1 oz cocoa (unsweetened chocolate) powder
10 ml/2 tsp baking powder
90 ml/6 tbsp cherry jam (conserve)
100 g/4 oz plain (semi-sweet) chocolate,
finely grated
400g/14 oz/1 large can black cherries, drained and juice reserved
150 ml double (heavy) cream, whipped
10 ml/2 tsp arrowroot |
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Method:
Cream together the butter or margarine
and sugar until light and fluffy. Gradually beat in the eggs, then
work in the flour, cocoa and baking powder. Divide the mixture between
two greased and lined 18 cm/7 in sandwich tins (pans) and bake in a
preheated oven at 180°C/ 350°F/gas mark 4 for 25 minutes until firm to
the touch. Leave to cool.
Sandwich the cakes together with some of the jam and spread the
remainder over the sides of the cake. Press the grated chocolate over
the sides of the cake. Arrange the cherries attractively over the top.
Pipe the cream around the top edge of the cake. Warm the arrowroot
with a little of the cherry juice and brush over the fruit to glaze.
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