Ugly Black Forest with Chocolate Ganache

My brother, Mr. M, loves black forest cakes. Or so I think anyway. Whenever it was his birthday, my parents would always get him a black forest cake (Hmm... come to think of it, maybe he didn't have a choice).

I have to say that this did not turn out the way I would like it to. I was complaining to Mr. G so much he said, well, why don't you just call it an ugly black forest cake? And so it should. If I had it any other way, I would go back and improve on the method of the cake. The cake tasted fine but it was rock hard. The ganache did good for the cake. And I would have liked more kirsh in it. It was a time-consuming recipe and I would like it fluffier. It's back to the drawing board with this one.

If you have a black forest cake recipe that is to die for, please, please, let us try it. And if you have any tips on how to cut a cake into perfect halves - do please let me in to the secret. I'm dying to know.

Black Forest with Chocolate Ganache
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• 2 1/4 cups (340g) self-raising flour
• 1/2 cup (100g) brown sugar
• 1/4 cup (30g) cocoa powder
• 350g dark chocolate, chopped
• 250g butter, chopped
• 3 eggs
• 1/2 cup (125ml) milk
• 1/3 cup (80ml) thickened cream
• 1/3 cup (80ml) kirsh
  
• 300ml container Pure double thick cream
• 2 x 425g cans stoneless black cherries, drained

Method

1. Preheat oven to 180°C. Line a 22cm round cake pan with non-stick baking paper.
   
2. Combine 2 1/4 cups (340g) self-raising flour, 1/2 cup (100g) brown sugar and 1/4 cup (30g) cocoa powder in a large bowl.
   
3. Melt 200g dark chocolate, chopped and 250g butter, chopped in a bowl over a saucepan of simmering water.
   
4. Add to the flour mixture with 3 eggs and 1/2 cup (125ml) milk. Spoon into pan and bake for 40-45 minutes or until an inserted skewer comes out clean.
5. To assemble the cake once it is completely cooled, melt 150g dark chocolate, chopped and 1/3 cup (80ml) thickened cream in a heatproof bowl over a saucepan of simmering water. Set aside for 30 minutes to cool slightly and thicken. Alternatively, place the chocolate and cream in a large heatproof microwave bowl. Heat in the microwave on medium/50 per cent power, stirring every minute until melted and smooth.
6. Cut the cake in half horizontally, brush both cut sides with a 1/3 cup (80ml) kirsh.
   
7. Lightly whip 300ml container Pure double thick cream.
   
8. Place the bottom piece of the cake on a serving plate.
   
9. Spread the cut side with the cream.
   
10. Top with 2 x 425g cans stoneless black cherries, drained.Top with the remaining cake.
11. Spread over the ganache.

Recipe from: Taste.com.au