Ingredients:
8oz butter
8oz sugar
6oz self-raising flour
2oz chocolate powder
3 eggs
Milk to loosen
Black cherry jam
For decoration:
250ml double cream
150g chocolate
Pre-heat the oven to 180c.
Cream the butter and sugar
Beat in the eggs
Fold in the chocolate powder and flour
Add milk to loosen the mixture and to creature a soft but
thick batter
Divide equally between two 18 or 20cm sandwich tins
Bake in the oven for about 30 mins. Leave to cool in the
tins
Once cool, spread the jam between the slices
For the gnash, heat the cream until piping hot, but not
boiling
Remove from the heat and stir in the chocolate until melted
Cool until spreadable and coat the cake
Leave to set
Cake is then ready to eat.
