|Butter||6 Ounce (175 Grams)|
|Sugar||6 Ounce (175 Grams)|
|Self rising flour||5 1⁄2 Ounce (165 Grams)|
|Cocoa powder||1⁄2 Ounce, sieved (15 Grams)|
|Cherry||5 Fluid Ounce|
|Canned black cherries||15 Ounce, drained (1 Can, 425 Grams)|
|Double cream||1⁄4 Pint (150 Milliliters)|
Cream the butter and sugar together until light and fluffy, using the double-bladed chopping knife.
Add the eggs one at a time, adding a little of the flour with each egg after the first.
Mix well between each addition.
Add the remaining flour and cocoa and mix for a few seconds only.
If the flour has not been completely incorporated, use a spatula to fold it in.
Grease and base line two (20-cm/8-in) sandwich tins.
Bake in the centre of a moderate oven (160C, 325 F, gas 3) for 30-40 minutes.
Turn out and cool on a wire tray.
When cool, sandwich the cakes together with the yogurt and half the canned cherries.
Whip the cream and spread a little over the top of the gateau.
Pipe the remaining cream around the edge and fill the centre with the remaining cherries.