Recipe - Chocolate And Black Cherry Gateau

10 ounce Soft plain fine wholemeal
flour
1 tablespoon Baking powder
2 ounce Cocoa powder
2 lg Ripe bananas
One half pt Water
9 ounce Soft brown sugar
One fourth pt Sunflower oil; (supermarket
type,
; not cold pressed)
2 teaspoon Natural vanilla essence

FILLING AND DECORATION
4 ounce Plain dairyfree chocolate;
(eg Plamil or Black
; & Green's)
2 120 g pots So Good Soycreem
8 ounce Stoned black cherries; fresh
or tinned
4 ounce Black cherry jam
4 ounce Flaked almonds

1. Preheat oven to 170øC/325øF/Gas 3. Line, grease and flour two 7in
diameter cake tins.

2. Sift together flour, baking powder and cocoa.

3. Mash bananas. Beat together with water, sugar, oil and essence.

4. Whisk wet ingredients into dry ingredients.

5. Pour into cake tins, and bake for 40 minutes. Test by poking cake
with a cocktail stick which should come out clean.

6. Leave cakes to cool in tins.

Filling and Decoration:

1. First make the chocolate ganache: Melt the chocolate (in microwave
for 12 minutes, or in a bowl over hot water). Put one and a half
pots of Soycreem in a bowl. Beat the melted chocolate into this, This
chocolate ganache needs to be spread on the cake before it gets
completely cold.

2. Turn the cold cakes out of the tins. Spread the top half of the
underneath cake with half of the chocolate ganache and cover with
black cherries.

3. Place remaining cake on top of the other. Spread black cherry jam
all round the sides and stick flaked almonds on to this, all the way
round.

4. Spread remaining chocolate ganache on top of cake. Drizzle the
surface with the remaining Soycreem and swirl a knife point over the
surface to make an attractive feather design.

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