METHOD

SPONGE CAKE

1. Pre-heat the oven at gas mark 6 or 230^oC.
2. Lightly grease baking pan with fat, sprinkle them with baking flour and shake off excess.
3. Measure out both RTF and wheat flour into a bowl and add baking powder cinnamon ginger and baking powder.
4. Sift all the above dry ingredients into a bowl
5. Put the butter, brown sugar, eggs and the dry ingredients into a blender, mix at high speed for 2 minutes till smooth and glossy.
6. Divide the butter into two equal parts. To one part, put a few drops of banana essence and mix well with a metallic spoon. Put the butter into a baking tin and spread it evenly.
7. Grate the cooking chocolate and melt it in a bowl over hot water. Stir till fully melted.
8. Add the melted chocolate to the other portion of butter, mix thoroughly and put batter into another baking tin and spread it evenly.
9. Bake for about 30 to 40 minutes.
10. Remove from the oven and cool on a wire rack.

FILLING

1. Place butter and icing sugar in a mixer and beat for 1 minute.
2. Add banana essence, mix slightly and use to sandwich the cakes.

CHOCOLATE SAUCE

1. Place milk in saucepan and add sugar.
2. Warm over fire and simmer
3. Add grated chocolate and cocoa powder and stir till dark and thick.
4. Cool and serve with sponge cake.

DEECORATION

1. Put the cake on a cake board
2. Spread the top of the cake with some filling
3. Decorate with the cherries.