Red Velvet and Black Cherry Trifle

Method

1. Preheat the oven to 180°C. Grease 2 x 20cm cake tins.
2. Beat the butter and white sugar together until light and creamy.
3. Add the eggs and beat well.
4. Add the vanilla essence, salt, red colouring mixed with the water and cocoa powder and mix well.
5. Sift the flour and baking powder together.
6. Fold half the sifted flour into the egg mixture. Add the buttermilk and mix in. Fold in the remaining flour.
7. Divide the mixture between the 2 cake tins, placing 2/5 in one tin and 3/5 in the other.
8. Bake for 20 – 25 minutes or until a cake skewer is inserted and comes out clean.
9. Leave to cool, then trim off the rounded tops of the cakes.
10. Carefully cut the thinner cake in half to give 2 round discs, and cut the other cake into 3 round discs. Making 5 round discs in total.

Filling

1. Drain the cherries, and place the juice in a small saucepan with the brown sugar and corn flour.
2. Place the saucepan over medium heat while stirring until the mixture thickens.
3. Set aside to cool.
4. Halve the cherries and remove the pips.

To Assemble

1. Trim one of the round discs of the cake to fit into the base of a clear glass bowl.
2. Spread ¼ of the cherry filling over the cake round disc.
3. Place ¼ of the halved cherries on top of the cake round disc, and spread 1/6 of the cream carefully over the cherries.
4. Place in the refrigerator for 10 minutes and then place another trimmed round disc of cake on top.
5. Repeat the process, ending with the 5th round disc.
6. Place the remaining 2/6 of whipped cream in a piping bag and pipe stars over the top of the trifle.
7. Finish with the chocolate shavings and fresh cherries.
8. Serve.