Luscious Black Forest Cherry Cake Recipe

 INGREDIENTS

1 x 370g packet chocolate cake mix  or use your own recipe. * 1 x 425g tin pitted sour cherries. * 1 tablespoon gelatin. * 2 tablespoons hot water. * 2 tablespoons kirsch. * 2 cups cream, whipped. * half cup flaked almonds chocolate curls, for decoration

Directions

1. Brush a deep 23 cm round cake tin with melted butter or oil, line base and side with paper;grease paper. Prepare and bake cake following the packet instructions.

2. Drain cherries. Reserve half cup liquid. Cut cherries in half. Sprinkle gelatin over hot water. Whisk vigorously using a fork to dissolve. Add to combined reserved liquid and kirsch. Cool slightly. (you must not allow it to set).

3. cut cake horizontally into three even slices. Place first cake layer on serving plate. Spread cake evenly with half the gelatin mixture.

4. divide cream into three portions. Using a metal spoon, fold cherries through one third of the cream. Spread cake evenly with cherried cream, using a palette knife.

5. Top with second cake layer. Spread evenly with remaining gelatin mixture followed by a portion of plain cream. Top with third cake layer. cover the top and sides with remaining cream. Press almonds on side of cake. Decorate with chocolate curls.