Chocolate, Cherry and Mascarpone Cake

This is a really easy recipe and a simple cake to bake for an occasion or for afternoon tea. The triple layers of chocolate sponge sandwiched between thick mascarpone cream and cherry jam make this a really indulgent cake.







Ingredients

6oz/150g of unsalted butter
8oz/200g of Self raising flour
1 1/2 level teaspoons of baking powder
6oz/150g caster sugar
3 medium eggs
3 tbsps. milk
3 tbsps. of cocoa blended with 3 tbsps. hot water (cooled slightly)

250g Mascarpone cheese
300ml whipping cream
Cherry Jam
Fresh cherries to decorate (optional)
Edible glitter (optional)


Method

1) Pre-heat the oven to gas mark 4 (180c)

2) Grease and line 3 shallow round cake tins with greaseproof paper.

3) Beat the butter until light and fluffy.

4) Add all of the ingredients to a bowl and beat with a hand mixer for 2 minutes.

5) Divide the mixture evenly between the trays and place in the oven for 20-25 minutes or until cooked through and springy.

6) Next place the mascarpone and whipping cream in a bowl and whip until firm. Place in the fridge.

7) When the sponges have cooled start to assemble your cake. Top one layer with a thick layer of mascarpone cream and then spoon on a generous amount of cherry jam. Repeat the layers saving some of the mascarpone cream to decorate the top of the cake. Sprinkle with edible glitter and top with fresh cherries.

This cake needs to be cut into very large slices, forget about the diet...remember we have a separate stomach for dessert and cake!