Black Forest Cake
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Layers of cream, chocolate and cherry make this a delicious creation.
Supplies
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
Slice Your Cake
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Cut your cake into 3 slices horizontally.
For an easy chocolate cake check out my instructable here.
Cook the Cherries
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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.
Whip Cream
While the cherries are cooling, whip the cream until it forms stiff peaks.
Assemble Cake
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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!