INGREDIENTS:
Cooking chocolate 1/2 cup
Brown Sugar 2 cups.
Eggs 3 nos.
White flour (Maida) 2 cups.
Baking powder 2 Tsp.
Baking soda 1/2 Tsp.
Warm water 1/2 cup.
Sour cream 3/4 cup.
Margarine Ismall packet.
Vanilla essence 1/2 Tsp
Salt One pinch.
For Filling:
Fresh cream whipped 3 cups
Tin of cherries 1 small can
Chocolate curls (Available at bakeries)
METHOD:
Preheat oven to 350 F (Moderate). Grease and flour two 9″ baking pans. Melt the chocolate over a pan of hot water. Cream the margarine with sugar and vanilla essence. Add one egg at a time beating well between additions. Stir in the melted chocolate. Sieve and sift flour, baking powder and baking soda and fold into the chocolate mixture. Put the batter in the baking pans and bake for 45-50 minutes or until the top is firm. Cool for 5 minutes and then split each cake in half.
TO ASSEMBLE CAKE:
Place one layer on a fancy plate. Pour some of the juice from the cherries over the cake and spread a little whipped cream on it. Arrange some cherries on top. Cover with another layer and do the same with it. Cover the cake with foil and cool for an hour. Lastly decorate with the whipped cream and chocolate curls.