A moist,sweet chocolate cake – it looks delicious and tastes delicious…

triple layer cake-3- chocolate
You will need:

A flat baking tin- preferably a swiss roll tin but a baking tray with sides would be just as good
You will need to grease and line this

Ingredients:

For the sponge:

6 Eggs
7 oz Caster Sugar
2 tsp Baking Powder
3oz Plain Flour
2 tbsp Golden Syrup
2 tbsp Cocoa Powder
A lid full of Amaretto
Icing Sugar for dusting

For the Filling:

250ml Double Cream
410g tin of Black Cherry Pie Filling
Spreadable Chocolate sauce
Squirty Chocolate sauce
Method:

Separate your eggs
Whisk the white of the egg until they form soft peaks
Put the egg yolks and the sugar into a bowl and whisk until it is pale and thick
Gently fold in the flour, baking powder and chocolate powder into the bowl
Gently fold in the egg whites and add the Amaretto and golden syrup

Scoop the mixture into the tray and spray out until flat and covering the whole of the base

Cook in the oven at 180 Degrees for about 15 minutes

Take out and cool

While you are waiting for the cake to cool
Whisk the double cream until stiff and forming peaks
When the cake is cool place a sheet of baking paper on your work top and lightly dust with icing sugar
Turn the cake out onto the baking paper and remove the baking paper that you cooked the cake on
Spread the chocolate spread and whipped cream onto the cake then spread the cherry pie filling onto the top

triple layer cake- chocolate

Cut the cake into three equal parts and layer the cakes ontop of each other
Sprinkle with icing sugar and drizzle with chocolate sauce

and serve with a good dollop of ice cream

triple layer cake-4- chocolate

Enjoy ..

N.b please remember that your cake has fresh cream in and will need refrigerating if you have any left over