Chocolate Cherry Layer Cake

• 2 1/4 cups self-rising flour
• 3/4 cup sugar
• 3 tbsp cocoa powder
• 1/2 tsp salt
• 1 tsp baking soda
• 1 1/4 cups milk
• 2/3 cup vegetable oil
• 3 tbsp golden syrup or corn syrup
• 1/2 tsp vanilla extract
• None None Filling and Decoration
• 3 tbsp cherry jam
• 1 x 14 oz can black cherries, drained
• 1 1/4 cups heavy cream, whipped
• 2.5 oz dark chocolate, finely chopped

1. Preheat oven to 350u0b0F. Grease and line the bases of two 7 inch diameter cake pans with parchment paper. Sift flour, sugar, cocoa powder and 1/2 tsp salt into a bowl. Make a well in the center. Dissolve baking soda in 1 tbsp milk. Pour into well with remaining milk, oil, syrup and vanilla. Whisk until smooth.
2. Pour into cake pans and bake for 25-30 mins, until risen and center is springy to the touch. Cool in pans for 2 mins, then turn out on to a wire rack to cool completely.
3. If needed, level cakes. Spread top of 1 cake with jam. Fold cherries into whipped cream; spread over jam. Place remaining cake on top. Sprinkle with chocolate. Chill until ready to serve.

flour, sugar, cocoa, salt, baking soda, milk, vegetable oil, golden syrup, vanilla, filling, cherry, black cherries, heavy cream, dark chocolate

Taken from recipes-plus.com/api/v2.0/recipes/28177 (may not work)