Black Forest Cake

Layers of cream, chocolate and cherry make this a delicious creation.

1 x 670g jar morello cherries

2 tablespoons caster sugar

1 tablespoon cornflour

600ml thickened cream

60ml (1/4 cup) kirsch (optional)

2 tablespoons boiling water

2 tablespoons caster sugar, extra

100g dark cooking chocolate, coarsely grated

1x Chocolate Cake

Cut your cake into 3 slices horizontally.

For an easy chocolate cake check out my instructable here.

Drain the cherries, reserving 2/3 cup (extra if not using Kirsch) of the juice. 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. Place in the fridge to chill.

While the cherries are cooling, whip the cream until it forms stiff peaks.

Brush cake with Kirsch or extra cherry liquid. If using Kirsch combine it with remaining sugar and water. spread 1/3 of the cream on the cake and 1/2 of the cherry mixture on top. Add a layer of cake and repeat the above steps. Place the final layer of cake on top and spread the remaining cream. Grate chocolate over the top.

Serve and enjoy!