Black Forest Cake

Make 1 2-layer chocolate cake – cut layers in half horizontally to give you 4 layers.


  • 1 590 ml. can sour cherry pie filling marinated in
  • ½ cup Chocolate Cherry Balsamic Vinegar.

Chill 4 hours or overnight. Drain, leaving as much sauce as you desire.


  • 3 x 1oz squares semi-sweet chocolate
  • 3 tbsp Chocolate Cherry Balsamic Vinegar
  • 1 well-beaten egg
  • 1 cup whipping cream
  • 2 tbsp sugar

Whip cream and sugar.
Melt chocolate and balsamic vinegar in top of a double boiler, over (not touching) boiling water till melted and smooth. Slowly stir into egg. Fold whipped cream into the chocolate. Chill 1-2 hours.


  • 2 cups whipping cream
  • 3 tbsp sugar (or to taste)
  • 1 tsp vanilla


  • On the bottom layer, spread the cherry filling, not quite to the edge.
  • On the second layer, spread chocolate mousse. Put the unfrosted side on the bottom layer. Chill 30 min.
  • On the third layer, spread 1 ½ cups whipped cream. Place onto the second layer.
  • Place top layer on, and spread sides and top with remaining whipped cream.
  • Garnish with chocolate curls and cherries if desired.
  • Chill 2 hours.