- 150g good quality milk chocolate
Milk chocolate is classically made from dark chocolate of low cocoa solid content and a higher…
- 175g self-raising flour
- 1 tsp baking powder
Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…
- 140g golden caster sugar
- 140g very soft, slightly salted butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 3 large eggs
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 3 tbsp milk
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
- 1 medium banana, mashed
Probably the best known, most popular tropical fruit, their name probably derives from the…
For the filling and topping
- 200g white chocolate
To purists, this is not chocolate because it is made only from the fat or butter of the cacao…
- 400g cherries
One of the delights of the summer, cherries are much loved for their succulent texture, flavour…
- 150ml crème fraîche
- 2 tbsp kirsch (optional)
Produced in mainly in Germany, but also in Switzerland and the Alsace region of France, Kirsch…
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.
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.
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.
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.
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.
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.
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.