Preheat oven to 160C, 325F, Gas Mark 3 and grease 2 x 18cm sandwich tins and line with greaseproof paper.
Cream together the 200g softened butter and 200g sugar until light and creamy. Add the eggs one at a time to prevent the mixture spliting. Add 60g cocoa powder, baking powder and sifted flour to the mixture and beat until you have a smooth mixture.
Divide the mixture into the greased and lined sandwich tins and bake for 25 minutes. Once cooked the cake will spring back to the touch, will look evenly risen and will begin to shrink back from the sides of the tin.
Turn onto a wire rack and leave to cool removing the greaseproof paper to avoid sticking whilst cooling.
Meanwhile, make the decoration and filling. Cream 150g butter for a few minutes until soft, add the 300g sifted icing sugar and 60g coco powder and beat until smooth.
Once the cakes are completely cooled, sandwich the two cakes together with half the mixture. Spread the remaining icing onto the top of the cake, use a spoon or spatula to smooth over the whole cake. (This will give the cake an even look and a great finish).
To decorate the cake further, run a sharp knife over the back of the block of good quailty white chocolate to create curls which happily sit on top of the icing with the 50g of fresh cherries.
Dont over mix, it will result in a flat cake - 2-3 minutes at the most. Remove the greaseproof paper to avoid sticking whilst cooling.
Once cooked allow your cakes to completely cool before adding your filling and topping.
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