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1. Preheat the oven to fan 160C/ conventional180C/gas 4. Butter and line the base of two 20cm sandwich tins. Coarsely grate two thirds of the chocolate and chop the rest. Set aside.
2. Put the flour, baking powder and sugar into a large mixing bowl. Make a well in the centre and add the butter, eggs and milk (the butter must be very soft for this to work). Beat together with a hand held electric whisk for about 2 minutes until light and fluffy (or use a wooden spoon and beat well for 3 minutes). Lightly fold in the grated, chopped chocolate and mashed banana.
3. Divide the mixture evenly between the tins. Gently level the surface with the back of a metal spoon or spatula. Bake side by side on the middle shelf for 25-30 minutes until springy to the touch and beginning to shrink away from the sides.
4. Remove from the oven, leave to cool in the tins for 5 minutes. Turn out on a wire rack, remove the lining paper and leave to cool for about 1 hour before icing.
5. For the icing and filling, break up the white chocolate into a heatproof bowl and melt gently over a pan of hot, not quite simmering water until just melted. Remove from the pan and set aside for 5-6 minutes.
6. Cover a baking sheet with foil or waxed paper. Dip the cherries, one by one, into the chocolate to half coat them, then put them on the baking sheet to set.
7. Stir the crème fraîche into the remaining melted chocolate until smooth and shiny. Then let cool and thicken (5 minutes or so). Now transfer half of this mixture to another bowl. Pit another 200g/8oz cherries, cut them in half then add to one of the bowls with 2tbsp kirsch (optional) and stir until mixed. Put one sponge cake on a serving plate and spread the surface with the cherry mixture, then sandwich with the second sponge. Spread the rest of the chocolate mixture over the top and decorate with the dipped whole cherries. This cake is best eaten on the day it's been made.

Per serving

501 kcalories, protein 8g, carbohydrate 55g, fat 29 g, saturated fat 14g, fibre 1g, salt 0.77 g

Latest comments and suggestions

• Twee

  11 November 2007

  Twee commented on this recipe

  This cake was delicious! If cherries are out of season this works well with raspberries.

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• Twee

  11 November 2007

  Twee rated and commented on this recipe

  

  This cake was delicious! If cherries are out of season this works well with raspberries.

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• Becky

  03 March 2008

  Becky commented on this recipe

  I made this cake for Mothers Day. It was fairly easy to make and tasted fantastic. Would definately cook this again!!!

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• Nicola

  07 April 2008

  Nicola commented on this recipe

  This cake is great and looks really impressive. I used extra white chocolate in the filing and topping, it tasted like it needed it.

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• Maz

  29 April 2008

  Maz commented on this recipe

  this recipe is great and if you don't want to use the cherries and kirch an equal mixture of white chocolate and crem works really well

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Ingredients

• 150g good quality milk chocolate
• 175g self-raising flour
• 1 tsp baking powder
• 140g golden caster sugar
• 140g very soft, slightly salted butter
• 3 large eggs
• 3 tbsp milk
• 1 medium banana , mashed

FOR THE FILLING AND TOPPING

• 200g white chocolate
• 400g cherries
• 150ml crème fraîche
• 2 tbsp kirsch (optional)

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Difficulty and servings

10 generous slices

Preperation and cooking times

Prep 30 mins

Cook 30 mins

2 hours includes 1 hour cooling

Ingredients

• 150g good quality milk chocolate
• 175g self-raising flour
• 1 tsp baking powder
• 140g golden caster sugar
• 140g very soft, slightly salted butter
• 3 large eggs
• 3 tbsp milk
• 1 medium banana , mashed

FOR THE FILLING AND TOPPING

• 200g white chocolate
• 400g cherries
• 150ml crème fraîche
• 2 tbsp kirsch (optional)

Per serving

501 kcalories, protein 8g, carbohydrate 55g, fat 29 g, saturated fat 14g, fibre 1g, salt 0.77 g

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