Black Forest Cake

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

CHERRY FILLING

• 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.

CHOCOLATE MOUSSE

• 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.

TOPPING & FILLING

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

TO ASSEMBLE CAKE

• 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.