Roy Creates Black Forest Cake Part 2

Last week, Roy made a delicious, rich chocolate cake. He needed to take dessert for a lunch he was going to, but the lunch was 2 hours from home so the dessert needed to be easy to transport, or able to be assembled after he arrived. He decided to make one of his favourite cakes, a Black Forest Cake, and carry the different layers in separate containers in an eski. The cake was moist, chocolatey, delicious – so good that his Great Grandad, who doesn’t even like desserts that much ate two slices! So this week, Roy Creates Black Forest Cake.

You Will Need:

• 1 cooked Devils Food Cak. For the recipe, click here.
• 1 jar of morello cherries
• 2 tablespoons of castor sugar, plus 1 dessert spoon for sweetening the cream
• 1 tablespoon of cornflour
• 600 millilitres of pouring cream
• 1 chocolate flake (or a bar of chocolate and a grater)

Note: if you are an adult, or want to make a really authentic Black Forest Cake, add some Kirsch Liqueur to the cherries when you are cooking them (about 1 tablespoon) and sprinkle some over the bottom layer of the cake.

Method:

• If you have made the cake in a single cake tin, you will need to cut the cake into two layers. You can get a cake cutting tool to make this easy, otherwise use a sharp knife to carefully cut (horizontally) through the middle of the cake. Put the bottom half of the cake onto a serving plate.
• Drain the jar of cherries, keeping 2/3 of a cup of the juice.

• Put the drained cherries (reserve about 10 to decorate the cake), the cherry juice, the 2 tablespoons of sugar and cornflour into a small saucepan and cook, stirring frequently, over a medium heat until the liquid thickens and becomes a deep, clear, red colour.
• You can pour the cherries over the cake after giving them a little time to cool, but because Roy was transporting it a long way on a hot day he put them in a container and into the refrigerator/eski until he needed them. The cherries will set into a light 'jelly' (as in jam 'jelly') because of the cornflour if you keep them overnight like Roy did.

• Using electric beaters, or lots of elbow grease, whip the cream with the dessertspoon of castor sugar until it is thick and holds peaks (if you lift the beaters out, it leaves little ‘mountain peaks’ in the cream)

• Spread a layer of the cherry jelly over the bottom layer of the cake (just the liquid jelly, the cherries will go on top of the cream)

• Spread 1/3 of the cream on top of the cherry jelly and then top with the cherries and the rest of their jelly.

• Put the top of the cake back on and cover the top and sides of the cake with the rest of the cream.
• Use the reserved cherries to decorate the cake as you like. Roy put them around the outside of the cake and a few in the centre.

• Crush the flake or grate the chocolate and sprinkle over the cake.
• Refrigerate the cake until you are ready to eat it.
• Enjoy!