Ingredients

Cake:

• 9 eggs
• 525g self-raising flour
• 525g caster sugar
• 525g soft butter
• 22g baking powder
• One jar of cherry jam

Butter icing-frosting:

• 200g milk chocolate (finely chopped)
• 400g butter, softened
• 800g icing sugar
• 120g cocoa powder
• 60ml milk 

Ganache:

• 150ml double cream
• 150g dark chocolate (in small pieces) 
• Fresh cherries and chocolate drops (to decorate, optional) 

Tools

• K-beater bowl tool
• 3 loose bottom cake tins (20cm, greased and lined)

Method

1. Pre heat oven to 180°C / 350°F /Gas 4
2. Fit the K-Beater bowl tool on to the CHEF Titanium and put all the cake ingredients in the mixing bowl.  Start to combine on a low speed, with the splash guard on to ensure the dried ingredients do not bellow out.
3. Once the mixture starts to come together increase the speed to a medium setting and beat for 4-5 minutes. During this time, stop the machine to scrape down the sides of the bowl to ensure all of the ingredients are combined.  If the mixture looks a little too thick, add a few tablespoons of hot water to loosen.  
4. Divide the cake mixture equally into the 3 cake tins and put in the oven for about 45-50 minutes. To check, insert a skewer into the cake; if it comes out clean, the cake is cooked.  
5. Remove the cakes from the oven and leave to cool (still in the tins) on a cooling rack before taking them out.  When cool, cut the domed tops off each cake and choose which cake has the nicest looking base.  This will be flipped over to be the top of the top layer. 
6. To make the butter icing melt the milk chocolate pieces in a bowl set over a saucepan of simmering water. Take off the heat to cool until just warm.
7. Put the butter in the mixing bowl and beat on a high speed for 2 minutes.  Then, on a medium speed, add the icing sugar and cocoa powder a little at a time. Once combined, turn the speed down to low and add the milk a little at a time.  When milk is well incorporated, pour the cooled melted chocolate into the butter mixture and, when completely combined, turn the speed up to high and continue to beat for about 5 minutes until the frosting is light and fluffy.  
8. Next, start to build up the cake by spreading the jam on the top of each sponge, remembering which cake is going to be on top. Then spread an even layer of butter icing onto each sponge and place the sponges on top of each other.  With the remaining butter icing, spread around the sides of the cake completely covering the 3 layers.  Put in the fridge for about 20 minutes to allow the icing to crust over.
9. To make the ganache, stir the double cream and chocolate pieces together in a heavy based pan over a medium heat. Stir constantly until the chocolate just starts to melt. Remove from heat and continue to stir whilst the warmth for the cream melts the chocolate completely.  Pour the ganache into a glass bowl to cool until just warm.
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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