Instructions: 1. Preheat oven to 170 C/325 F/Gas 3. Line, grease and flour two 7in diameter cake tins.

2. Sift together flour, baking powder and cocoa.

3. Mash bananas. Beat together with water, sugar, oil and essence.

4. Whisk wet ingredients into dry ingredients.

5. Pour into cake tins, and bake for 40 minutes. Test by poking cake with a cocktail stick which should come out clean.

6. Leave cakes to cool in tins.

Filling and Decoration:
1. First make the chocolate ganache: Melt the chocolate (in microwave for 1-2 minutes, or in a bowl over hot water). Put one and a half pots of Soycreem in a bowl. Beat the melted chocolate into this, This chocolate ganache needs to be spread on the cake before it gets completely cold.

2. Turn the cold cakes out of the tins. Spread the top half of the underneath cake with half of the chocolate ganache and cover with black cherries.

3. Place remaining cake on top of the other. Spread black cherry jam all round the sides and stick flaked almonds on to this, all the way round.

4. Spread remaining chocolate ganache on top of cake. Drizzle the surface with the remaining Soycreem and swirl a knife point over the surface to make an attractive feather design.

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