Ingredients for the cake:

1 ¼ stick unsalted sweet cream butter

5/8 cup Billington’s Dark Brown Molasses Sugar

3 medium cage-free eggs

¾ cup self-rising flour

1 level teaspoon baking powder

¼ cup cocoa

1 teaspoon vanilla extract

5 tablespoons milk

Ingredients for the filling:

1 cup fresh or frozen cranberries

Grated rind and juice of a lemon

1/8 cup Billington’s Dark Brown Molasses Sugar

½ level teaspoon cornflour

½ cup whipping cream

Ingredients for the decoration:

5/8 cup all-purpose flour

5/8 cup high quality semi-sweet chocolate

1/8 cup Billington’s Dark Brown Molasses Sugar

Preheat the oven to 375°F.  Cream the butter and sugar together.  Separate the eggs and beat yolks into the mixture.  Sift flour and baking powder together and stir gradually into the creamed mixture with the cocoa, vanilla and milk.

Whisk egg whites until stiff and fold into the mixture.  Spoon into a lightly greased 3-pint ring mold and smooth the surface.  Bake for 35-45 minutes or until risen.  Turn on to a wire tray.

Put cranberries in a pan with lemon rind, juice and sugar and poach gently for 10 minutes.  Blend cornflour with 1 tablespoon water and mix into the cranberries.  Bring to the boil, stirring, until sauce is thick and clear.  Leave to cool.

Cur the cake into three layers.  Place bottom layer on a serving plate.  Whip cream until stiff and spread over bottom two layers of cake.  Cover cream with cranberry filling, then place the layers one on top of the other.  Using a peeler, make chocolate curls from 1/8 cup chocolate.  Put remaining chocolate into a pan with the sugar, 3 tablespoons water and oil.  Stir over a low heat until melted and smooth.  Cool chocolate frosting slightly then pour over the cake.  Top with chocolate curls and leave to set.