Name: Rich black forest cake
Cook time: 110 min
Total time: 110 min
Ingredients: 250 gram butter; 1 tablespoon dry instant coffee; 1 1/2 cup hot water; 200 gram dark chocolate, chopped; 2 cup caster sugar; 1 1/2 cup self-raising flour; 1 cup plain flour; 1/4 cup cocoa; 2 eggs; 2 teaspoon vanilla essence; 2 x 300ml cartons thickened cream; 1/4 cup kirsch; 2 x 425g cans cherries, drained

Ingredients

250 gram butter

1 tablespoon dry instant coffee

1 1/2 cup hot water

200 gram dark chocolate, chopped

2 cup caster sugar

1 1/2 cup self-raising flour

1 cup plain flour

1/4 cup cocoa

2 eggs

2 teaspoon vanilla essence

2 x 300ml cartons thickened cream

1/4 cup kirsch

2 x 425g cans cherries, drained

Method

1.Preheat oven to 150&degC. Grease a deep 23cm round cake pan, line base and sides with paper; grease paper well.

2.Melt butter in saucepan, stir in combined coffee and hot water, then chocolate and sugar; stir over low heat without boiling until smooth. Transfer to large bowl, cool to warm.

3.Beat mixture on low speed with electric mixer; gradually beat in sifted dry ingredients in 3 lots. Beat in eggs one at a time, then essence. Pour into prepared pan.

4.Bake about 1¾ hours. Stand 5 minutes before turning on to wire rack to cool.

5.Beat cream until firm peaks form. Trim the top of the cake to make it flat. Split cake into 3 even layers. Place one layer on to serving plate, brush with ⅓ of the kirsch, top with a layer of cream and half the halved cherries.

6.Repeat layering twice more, brush top of cake with remaining kirsch. Cover cake with remaining cream, decorate with cherries and chocolate curls if desired.

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