Chocolate Sourdough Cake with Cream Cheese Frosting

For the frosting

1. In a bowl, whisk the cream cheese until smooth. Add the sieved icing sugar and cornflour and whisk again.
2. Add the double cream and continue whisking until a thickened, pipe-able consistency is achieved
3. If it’s a little soft, put in the fridge to allow it to set or until ready to decorate the cake.

For the cake

1. Line 2 x 8” loose bottomed cake tins
2. Preheat the oven to 170C
3. In a mixing bowl put the oil, eggs, vanilla, sourdough and the buttermilk and whisk together.
4. In a separate bowl sieve the flour, cocoa, baking powder and bicarbonate of soda. Add the salt and the sugar to the dry ingredients.
5. Add the dry ingredients to the wet and whisk together.
6. Finally pour in the hot coffee with the boiling water and whisk together.
7. Divide between the 2 tins and bake @170C for 35—40 minutes. Check with a skewer.
8. When cool, spread 150g cherry jam onto one half. Pipe half of the frosting on top and sandwich together.
9. Finish the top with more frosting, fresh fruit or whatever you fancy.