Ingredients
1-1/3 cups (200ml)-Aerated Soda
1 tsp-Vanilla Essence
1 tsp-Soda Bicarbonate
1 tsp-Baking Powder
3-4 heaped tbsp (25g)-Cocoa Powder
175g (1¾ cup)-Maida (Flour)
100g-Butter
1 (50g)-Classic Milk Chocolate
2 tsp-Icing Sugar / Powdered Sugar
200g-Fresh Cream
1 small tin-Tinned Cherries
1 tin (400g)-NESTLÉ MILKMAID Sweetened Condensed Milk
How to make
Grease an 8” diameter baking tin and dust it with flour. Pre heat the oven to 1800 C. Sieve together maida, cocoa powder, baking powder and soda bicarbonate. Soften butter (DO NOT MELT), add MILKMAID and beat well. Add the vanilla essence.
Add maida mixture and aerated soda alternately to the batter till all the maida and soda are used up. Pour the batter into the baking tin and bake in the preheated oven for 45-50 minutes or till the tooth pick inserted in the center of the cake comes out clean. Remove from oven, cool for a while. Loosen sides of cake, using a knife if necessary. Turnout over a wire rack or plate and cool slightly before cutting horizontally into 2.
Drain & destone cherries, soak both cake halves with cherry syrup. Whip cream and sugar till light and fluffy, Sandwich the two layers of cake with whipped cream and chopped cherries. Top with whipped cream and cherries, sprinkle generously with grated chocolate. Chill and serve.
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