225g plain cream cheese
125ml unsalted butter
60ml icing sugar
80ml double cream
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 .
Use the remaining cream to decorate the top with crushed chocolate,cherries and icing sugar.