Black forest cake 

 

Preparation Time

30 minutes

Cooking Time

60 minutes

Ingredients (serves 8)

• 1 x 470g pkt chocolate cake mix
• 1 x 670g jar morello cherries
• 2 tbs caster sugar
• 1 tbs cornflour
• 600ml thickened cream
• 60ml (1/4 cup) kirsch
• 2 tbs boiling water
• 2 tbs caster sugar, extra
• 100g dark cooking chocolate, coarsely grated

  Method

  1. Prepare and bake the chocolate cake mix following packet directions. Turn onto a wire rack to cool completely. Use a large serrated knife to cut the cake horizontally into 3 even layers.
  2. Drain the cherries, reserving 160ml (2/3 cup) of the juice. Reserve 10 cherries to decorate. Place the remaining cherries and the reserved juice in a saucepan with the sugar and cornflour. Stir over medium-low heat until the mixture boils and thickens. Transfer to a large bowl. Cover with plastic wrap and place in the fridge to chill.
  3. Use an electric beater to beat cream in a medium bowl until firm peaks form.
  4. Place kirsch, water and extra sugar in a jug and stir until the sugar dissolves.
  5. Place 1 cake layer on a serving plate and drizzle over half of the kirsch mixture. Spread with half of the cherry mixture and a thin layer of the cream. Repeat with the remaining cake, kirsch mixture, cherry mixture and cream, finishing with a layer of cake.
  6. Spread some of the remaining cream over the top and side of the cake. Sprinkle the chocolate over the top and gently press onto the side of the cake.
  7. Place the remaining cream in a piping bag fitted with a 1cm fluted nozzle and pipe rosettes around the edge of the cake.
  8. Arrange the reserved cherries around the cake between the cream rosettes. Cut the cake into wedges to serve.