Ingredients
1 Recipe Eggless
chocolate sponge cake
1/2 tin canned cherries and syrup
1 cup fresh whipped cream
3 tbsp powdered sugar
4 tbsp grated dark or plain chocolate (and chilled)
1/2 tsp vanilla essence
To make Cream
icing
Beat the cream over a tray of
icecubes with a hand beater. Do not overbeat. It should form
soft peaks. Fold in the sugar and essence. Mix gently. Put some
icing in a icing gun leave the rest in the bowl. Keep both in
the refrigerator.
Slice the cake into 2 horizontal
halves. Place on a tray on a mesh. Sprinkle 2-3 tbsp syrup of
cherries on each half. Allow to soak for 10 minutes.
Spread the cream icing on lower
half. Transfer to a cake plate. Place the cherries on the cream.
Save a few for topping.
Place the other half on top. With icing gun decorate top edging.
Spread the chocolate flakes all over and decorate with cherries.
Serves 6
shelf life 2-3 days
Making time 1/2 hour (excluding time making for the sponge cake)
