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Black Forest Cake

250 gr butter
1 tablespoon dry instant coffee
1 1/2 cups hot water
200g dark chocolate, chopped
2 cups castor sugar
1 1/2 cups self-raising flour
1 cup plain flour
1/4 cup cocoa
2 eggs
2 teaspoons vanilla essence
2 300 ml cartons thickened cream
2 425 g cans morello cherries, drained
1/4 cup kirsch

Grease a deep 23cm round cake pan, line base and sides with paper;
grease paper well.

Melt butter in saucepan, stir in combined coffee and hot water,
then chocolate and sugar; stir over low heat without boiling until
smooth. Transfer to large bowl, cool to warm.. Beat mixture on
low speed with electric mixer; gradually beat in sifted dry
ingredients in 3 lots. Beat in eggs one at a time, then essence.
Pour into prepared pan. Bake in slow over for about 1 \xbe hours.
Sand 5 minutes before turning on to wire rack to cool.

Beat cream until firm peaks form. (I add some sugar and vanilla
to it) Trim the top of the cake to make it flat. Split cake into
3 even layers. Place one layer on to serving plate, brush with
1/3 of the kirsch, top with a layer of cream and half of the halved
cherries. Repeat layering twice more, brush top of cake with
remaining kirsch. Cover cake with remaining cream, decorate with
cherries and chocolate curls if desired.


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