Ingredients:
175g margarine
175g caster sugar
175g GF flour
3 eggs, beaten
1-3 tbspn GF cocoa powder (depending on how strong a chocolately flavour you like!)
Filling:
Fresh cream, whipped (approx 300ml)
Cherry / morello cherry conserve (approx a jar)
Oven: 175 degrees
Method:
- Put the margarine and sugar in a bowl and (using an electric hand whisk) beat until light and fluffy
- Add the flour and beaten eggs and whisk for 1 minute
- Next, in another small container, mix your cocoa powder with a little water, enough to make a wet paste, and then beat the paste into the cake mix, beat for another minute
- Turn out into 2 round, greased, cake tins and bake at 175 degrees for approx 20 minutes (until a skewer put into the centre of the cake comes out clean)
- Turn out onto a wire rack to cool
- Once cooled, carefully slice each cake in half
- Place one round onto a plate and spread with a layer of conserve
- Then spread a layer of cream over the conserve
- With the layer of cake to go on top, spread with conserve and cream and place on top
- Repeat until your layers are used up
- If required, decorate the top of your cake with a layer of cream, shards of chocolate and cherries, or, simply dust over some icing sugar
- Refrigerate and enjoy!
This usually stores in the fridge for 3 days max - although it often doesn't last that long!
