makes for a very special birthday or special occasion cake.
This is a very traditional recipe and I must admit not particularly frugal – but for a cheats version – use our Frugal Chocolate Mud Cake and sandwich with cherry filling!
In a small bowl add the evaporated milk and add in the tablespoon of white vinegar. Set aside.
Sift together the flour, salt, cocoa powder, bicarb and sugar into a bowl. Add the melted butter and half of the milk mixture and beat well.
Add the vanilla extract, egg and remaining milk mixture and beat vigorously for two minutes.
Divide the batter into two round cake tins and bake at 180 degrees for 35 minutes or until a skewer comes out clean.
Let the cakes cool in the tins before turning out onto a wire rack.
To make the cherry sauce, drain the jar of cherries but reserve the juice. Place half a cup of the juice and the cherry liqueur into a small saucepan and bring to the boil.
Boil for three minutes or until the mixture reduces slightly. Set aside to cool. Once the cherry mixture is cooled, fold in the cream and icing sugar. Use it immediately.
To assemble the cake: Carefully cut each black forest cake in half so that you have four individual slabs of cake.
Sandwich the four layers together with the cherry sauce, and also add the sauce on top of the cake.
Beat the double cream and ice over the top of the cherry sauce and down the sides. Add the cherries on top for decoration.
Keep the black forest cake covered in the fridge and serve the same day.
Not suitable for freezing (although the uniced cakes are!).