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Energy cost: 9.63p, Serves 8+, Prep: 20mins, Cook: 25mins

What you’ll need:

100g dark chocolate
150g softened, unsalted butter, plus extra for greasing
175g golden caster sugar
3 large eggs, beaten
1 tsp vanilla extract
225g plain flour
1tsp baking powder
½ teaspoon bicarbonate of soda
2 tbsps cocoa powder
200ml sour cream (at room temperature)

Filling:
100g Morello cherry jam

Frosting:
350g dark chocolate
225g softened, unsalted butter
500g icing sugar, sifted
1tsp vanilla extract
225ml milk
1 tsp desiccated coconut to sprinkle on frosting

Method:

1. Preheat the oven to 180C/350F/Gas Mark 4. Grease 3 x 20cm (8in) sandwich tins with butter and line bases with greased baking parchment.
2. Break the chocolate into chunks and melt in a heatproof bowl, either on a low setting in the microwave or over a pan of barely simmering water. Remove from heat, stir until smooth and cool slightly.
3. In a large bowl cream butter and sugar until pale and fluffy. Add eggs gradually, mixing continually.
4. Add vanilla extract and melted chocolate and mix until smooth.
5. Sieve together flour, baking powder, bicarbonate of soda and cocoa.
6. Fold dry ingredients into creamed mixture in alternate batches with sour cream.
7. Divide mixture between tins, level and bake for 25 minutes. Cakes should be springy to touch and when a skewer is inserted it should come out clean. 
8. Cool cakes on a rack
9. Next make frosting by mixing butter with chocolate chunks. Heat over a pan of barely simmering water. Stir occasionally until melted and smooth.
10. Whisk icing sugar, vanilla extract and milk in a bowl. 
11. Add melted chocolate, mix until combined then set aside to thicken for 30mins.
12. When the cakes are completely cold, place one on a serving plate and spread with half of the jam, top with another cake and spread with the remaining jam.
13. Put the third cake on and then decorate the top and sides with the frosting mix.
14. Decorate with the desiccated coconut.


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