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525g self-raising flour
525g caster sugar
525g soft butter
22g baking powder
One jar of cherry jam
200g milk chocolate (finely chopped)
400g butter, softened
800g icing sugar
120g cocoa powder
150ml double cream
150g dark chocolate (in small pieces)
Fresh cherries and chocolate drops (to decorate, optional)
Time: 2 hoursServes: 12-15Tools: K-beater bowl tool/ 3 loose bottom cake tins (20cm, greased and lined)
10. Pour the ganache over the cold cake so that it just trickles over the edge of cake and decorate with cherries and chocolate if desired.
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