Ingredients
1 Recipe Eggless chocolate sponge cake
1/2 tin canned cherries and syrup
1 cup fresh whipped cream
3 tbsp. powdered sugar
4 tbsp. grated dark or plain chocolate (and chilled)
1/2 tsp. vanilla essence
To make Cream icing
Beat the cream over a tray of ice cubes with a hand beater. Do not overbeat. It should form soft peaks. Fold in the sugar and essence. Mix gently. Put some icing in an icing gun leave the rest in the bowl. Keep both in the refrigerator.
Slice the cake into 2 horizontal halves. Place on a tray on a mesh. Sprinkle 2-3 tbsp. syrup of cherries on each half. Allow to soak for 10 minutes.
Spread the cream icing on lower half. Transfer to a cake plate. Place the cherries on the cream. Save a few for topping.
Place the other half on top. With icing gun decorate top edging. Spread the chocolate flakes all over and decorate with cherries.
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