Devils delight
Chocolate and white sponge cake with cherry jam filling coated with Chocolate ganache and white ganache
Ingredients
- 1 White sponge cake (recipe on web site under cakes)
- 1 Chocolate sponge cake (recipe on web site under cakes)
- 1 Mixing chocolate ganache (recipe on web site under icings)
- 1 Mixing white ganache (recipe on web site under icings)
- 400 g Cherry jam
Method
- Cut both cakes in halve.
- Sandwich together with cherry jam.
- Coat cake very thin with Chocolate Ganache and allow to set completely in refrigerator.
- Spread white Ganache over cake allowing it ti drizzle down the sides.
- Refrigerate until set and decorate to your choice.
- Serve slightly chilled.
- Make 1- 24 cm cake
