| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Vegetarian , Veg1 |
8 |
servings |
INGREDIENTS
| 10 |
oz |
Soft plain fine wholemeal flour |
| 1 |
tb |
Baking powder |
| 2 |
oz |
Cocoa powder |
| 2 |
lg |
Ripe bananas |
| 1/2 |
pt |
Water |
| 9 |
oz |
Soft brown sugar |
| 1/4 |
pt |
Sunflower oil; (supermarket type, |
|
|
; not cold pressed) |
| 2 |
ts |
Natural vanilla essence |
| 4 |
oz |
Plain dairy-free chocolate; (eg Plamil or Black |
|
|
; & Green's) |
| 2 |
|
120 g pots So Good Soycreem |
| 8 |
oz |
Stoned black cherries; fresh or tinned |
| 4 |
oz |
Black cherry jam |
| 4 |
oz |
Flaked almonds |
INSTRUCTIONS
FILLING AND DECORATION
1. Preheat oven to 170°C/325°F/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 1-2 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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