Recipe: Black Forest Chocolate Fudge Cake

 Ingredients:
1 x 670g jar morello cherries
2 tbs caster sugar
1 tbs cornflour
600ml thickened cream
2 teaspoons of icing sugar
60ml (1/4 cup) kirsch
2 tbs boiling water
2 tbs caster sugar, extra
100g dark chocolate

Method:
1.     Prepare and bake the chocolate fudge cake.  Turn onto a wire rack to cool completely. Use a large serrated knife to cut the cake horizontally into 3 even layers (In my case I just made two cakes and then cut one of the cakes into two);
2.     Drain the cherries, reserving 160ml (2/3 cup) of the juice. Keep some cherries on in order to decorate the top.  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. Allow them to cool;
3.     Use an electric beater to beat cream and icing sugar in a medium bowl until firm peaks form; and
4.     Place kirsch, water and extra sugar in a jug and stir until the sugar dissolves.


Assembly:
 1.     Place one 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 two layers of cake, kirsch mixture, cherry mixture and cream, finishing with a layer of cake;
2.     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; and
3.     Arrange the reserved cherries around the cake and sprinkle with the additional chocolate curls.


Tips:
Make sure that you allow the cherries to cool completely before assembling otherwise it will split the cream.
Also ensure that the cherries for the decorations on the top have been drained completely so not to colour the cream on the top.

(http://emazinglysweet.blogspot.com/)