Black Cherry & Truffle Cake

1. Preheat oven to 180 degrees and line three 7” inch tins with parchment .
2. Cream the butter, sugar and coffee essence together.
3. Sieve the flour, baking powder and cocoa powder into the butter and sugar.
4. Add the eggs and beat all together.
5. Add the ground almonds, milk and mix well.
6. Divide into the 3 tins and bake for 30 minutes and allow to cook.
7. Mix mascarpone, icing sugar, cocoa powder, brandy and melted chocolate all together to make the icing.
8. Spread a 1/3 of the icing on the bottom sponge and drizzle 2tbsp of Cartwright & Butler Black Cherry Preserve. Layer the second sponge and repeat.
9. Finish with the last bit of icing on the top sponge and decorate with a selection of your favourite Cartwright & Butler chocolates, truffles and biscuits.