- 125ml Cake flour
- 125ml cocoa powder
- 250ml Caster sugar
- 80ml melted butter
- 5 eggs
Topping and Filling
- 225g plain cream cheese
- 125ml unsalted butter
- 60ml icing sugar
- 80ml double cream
- Fresh cherries
- Icing sugar for dusting
- 200g of glazed cherries, chopped
- 290g of Rhodes strawberry jam
- 225g plain chocolate
Preheat the oven to 180 degrees Celsius.Grease your 8inch round baking tin.
Put eggs and sugar in a large bowl and whisk until the mixture is thick.
Sift together flour and cocoa to the egg mixture,fold in gently.
Pour the mixture into the melted butter and divide the batter into two and bake for 30 to 40 minutes.
Cut the cakes into half .
For the filling:
In a large bowl beat cream cheese and butter until soft and creamy.
Add icing sugar then the double cream until well combined.
In separate bowl mix the strawberry jam and the chopped cherries together .
Spread the cream cheese frosting and top it with cherry topping,repeat layers .