Mary's BEST EVER BAKES

The TV chef is back with her favourite cakes to celebrate turning 90

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Fabulous chocolate and cherry cake

This is an impressive bake, perfect for a celebration.

SERVES 8-10

PREP 30 mins, plus cooling

COOK 25-30 mins

FOR THE GANACHE

*200ml double cream

*200g Bournville chocolate, broken into pieces

FOR THE CAKE

*55g cocoa powder, sifted

* 6tbsp boiling water

* 4 large eggs

*225g baking spread, straight from the fridge, plus extra for greasing

*225g caster sugar

*225g self-raising flour

* 1tsp baking powder

FOR THE FILLING

* 6 generous tbsp cherry jam

*300ml double cream, lightly whipped

YOU WILL NEED

*2 x 20cm loose-bottomed sandwich tins, greased and bases lined

1 Heat the oven to 160C Fan/Gas 4. Put the ingredients for the ganache in a glass bowl over a pan of simmering water and heat until runny. Set aside to cool, in a cold place, until thick and stiff.

2 Mix the cocoa powder and boiling water to a paste in a mixing bowl.

3 Add the remaining cake ingredients, and whisk until light and fluffy using an electric hand whisk. Divide the mixture between the tins and level the tops. Bake for 25-30 mins until well risen and shrinking away from the sides of the tin. Cool in the tins for a few minutes, then transfer the cakes to a wire rack to cool.