I have been craving for blackforest cake ever since my cousins have been talking about cousin SK's awesome out-of-this-world blackforest cake (which I have never seen nor tasted before). Unfortunately for me, they all live on the other side of the equator, so I had no choice but to bake my own using a recipe from the AWW cookbook. The cake is rich, moist and melts in your mouth, like a mudcake, and not the typical chocolate sponge found in continental bakeries. As such, one slice is enough to make a meal (whereas with the sponge version, I can usually go for seconds or thirds). This is a big cake, and if only I knew my neighbours better, I would give them some. Looks like only my sister will be benefiting from my baking exploits for now.
You can make your own blackforest cake easily by using an instant cake mix (a chocolate sponge or super moist chocolate cake mix), and then fill the layers with kirsch, chantilly cream and cherries. I used canned black cherries, although I think sour Morello cherries would go well to balance the chocolatey sweetness of the cake. Then, just decorate them with extra cherries, chocolate curls, lollies etc and you have your masterpiece!