1/4 cup golden syrup
100g butter
2 eggs
2 cups self raising flour
1/2 cup cocoa
2 cups sugar
2 cups milk
2 tsp baking soda
Melt golden syrup and butter together, then beat in the eggs.
Sift flour, cocoa and sugar.
Heat milk and add baking soda.
Combine all three mixes and pour into a base lined and greased 22cm round tin.
(NB: this is a very wet mix that rises well – only 3/4 fill the tin).
Bake at 180°C for 40 minutes.
Cool. Split through the middle into three layers.
150g white chocolate buttons
300ml cream
1 Tbsp gelatine dissolved in 1/2 cup hot water
2 egg whites whipped to peaks
1 cup Barker’s Cherry Patisserie Filling
Pour a small amount of the cream into the white chocolate and heat in the microwave to dissolve.
Beat the remaining cream stiff.
Combine all ingredients together slowly folding in the whites and carefully keeping the cherries whole.
Line the cake tin generously with plastic wrap.
Place one layer of the cake in the bottom of the tin.
Paint with some of the Cherry Patisserie Filling liquid.
Place half of the mousse mix on the base and cover with the next layer of cake.
Repeat the filling and top with the last piece of cake.
Wrap with the excess plastic wrap and place weights on top to level.
Refrigerate down for a minimum of two hours.
Ice and decorate with extra Cherry Patisserie Filling.
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