About this recipe:This cake is simple enough for everyday enjoyment and decadent enough for special occasions. Two layers of chocolate sponge are sandwiched together with a cherry filling. Decorate with whipped cream and grated chocolate, if desired.
Makes: 1 two layer 20cm cake
1 tablespoon vinegar
225g plain flour
400g caster sugar
65g unsweetened cocoa powder
1 teaspoon baking powder
2 teaspoons bicarbonate of soda
1/2 teaspoon salt
125ml vegetable oil
225ml strong brewed coffee, cold
1 teaspoon vanilla extract
1 1/2 (410g) tins cherry fruit filling, such as Hartley's®
125ml cherry liqueur
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Preheat oven to 180 C / Gas 4. Grease and flour two 20cm cake tins. Make soured milk by combining milk and vinegar. Set aside.
Sieve together the flour, sugar, cocoa powder, bicarbonate of soda, baking powder and salt. Set aside. In a large bowl, whisk together the eggs, oil, coffee and vanilla. Stir in the soured milk. Gradually beat in the flour mixture, mixing just until incorporated.
Pour batter into prepared tins. Bake in the preheated oven for 30 minutes or until a skewer inserted into the centre of the cake comes out clean. Allow cake layers to cool completely before filling.
Combine the cherry fruit filling with the cherry liqueur. Refrigerate cherry mixture until chilled, then fill cake.