Instructions

1. Soak the dired cherries for the filling in the brandy for 2-3 hours
2. Preheat the oven to 190C eletric / 170C fan
3. Butter a 20cm non-stick cake tin with a removable base, 9cm deep
4. To make the cake, place all the ingredetints in the bowl and cream together with whisk
5. Transfer the mixture to the prepared tin, smoothing the surface
6. Bake for 45-55 minutes or until a skewer inserted into the centre comes out clean
7. Run the knife around the collar of the cake and leave it to cool in the tin
8. Work the jam in a bowl to loosen it
9. Drain the cherries, reserving the brandy
10. Fold the cherry into the jam
11. In a separate bowl, whisk the cream using an eletric whisk until it forms soft peaks – do not overbeat or it will stiffen to a buttery consistency making it difficlut to spread
12. If the cake has risen unevely, you can slice a small sliver off the top to even it using a bread knife
13. Slit the cake into three layers
14. Drizzle half the reserved brandy over the bottom layer
15. Place on a plate and spread with half of jam and cream
16. Repeat with the next layer, using the reamining jam and cream
17. Place the top layer on top
18. Use the jam coating the sides of the bowl to lighly glaze the top of the cake with a pastery brush
19. Scatter ocer the greated chocolate
20. Dust with icing sugar if you wish and scatter over few glazed cherries.
21. Chill the cake for 1 hour before serving

• Servings : 8
• Course : Dessert
• Recipe Type : Cake
• Ingredient : Baking Powder, Brandy, Cocoa Powder, Dark Chocolate, Dired Sour Cherry, Egg, Milk, Muscovado Sugar, Self Raising Flour