Cake: Preheat oven to 180 degrees C. Grease and flour two 20cm round cake tins then cover bottoms with baking paper.
In a large bowl combine flour, sugar, cocoa, baking powder, bicarb soda and salt. Add eggs, milk, oil and vanilla. Beat until well blended. Pour batter into prepared cake tins.
Bake for 35 minutes, or until wooden toothpick inserted in centre comes out clean. Cool tins on wire racks for 10 minutes. Loosen edges and remove cakes to racks to cool completely.
Cherry: Drain cherries, reserving 1/2 cup juice. Combine reserved juice, cherries, sugar and cornflour in a 2 litre saucepan. Cook over low heat until thickened, stirring constantly. Stir in 1 teaspoon vanilla. Cool before using.
Cream: Combine whipping cream and icing sugar in a chilled medium bowl. Beat with an electric mixer at high speed until stiff peaks form.
To Assemble: With long serrated knife cut each cake horizontally in half. Tear one layer into crumbs then set aside. Reserve 1 1/2 cups of cream for decorating cake then set aside. Gently brush loose crumbs off top and side of each cake layer with pasty brush or hands.
Place one cake layer on cake plate. Spread with 1 cup of cream then top with 3/4 cup cherry topping. Top with second cake layer and repeat layers of cream and cherry. Top with the third cake layer. Cream the side of the cake.
Pat reserved crumbs onto the cream on the side of the cake. Spoon reserved icing into pastry bag fitted with star decorator tip. Pipe around top and bottom edges of cake. Spoon remaining cherry topping onto top of cake.
I hate to write a bad review, but after this experiance I thought I should warn people. The recieoy does not work well at all, the cake is too dry and not moist enough for a blackforest cake, the jelly topping would have been best with out the cornflour and just condensing with the sugar and syrup/juice. I will give it two stars only because it is still edible, though no where near as enjoyable as a blackforest cake should be.
09 Aug 2013