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How to make Black forest cake

Yield = 8
Prep time: 0:30
Cook time: 1:00
Total time: 1:30

Ingredients

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

Method

  • Step 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.
  • Step 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.
  • Step 3 Use an electric beater to beat cream in a medium bowl until firm peaks form.
  • Step 4 Place kirsch, water and extra sugar in a jug and stir until the sugar dissolves.
  • Step 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.
  • Step 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.
  • Step 7 Place the remaining cream in a piping bag fitted with a 1cm fluted nozzle and pipe rosettes around the edge of the cake.
  • Step 8 Arrange the reserved cherries around the cake between the cream rosettes. Cut the cake into wedges to serve.