Black forest cake with chocolate ganache

Ingredients (serves 10)
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
Preheat oven to 180°C. Line a 22cm round cake pan with non-stick baking paper. 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. Melt 200g dark chocolate, chopped and 250g butter, chopped in a bowl over a saucepan of simmering water. 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.
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.
Cut the cake in half horizontally, brush both cut sides with a 1/3 cup (80ml) kirsh. Lightly whip 300ml container Pure double thick cream. Place the bottom piece of the cake on a serving plate. Spread the cut side with the cream. Top with 2 x 425g cans stoneless black cherries, drained. Top with the remaining cake. Spread over the ganache.

Notes & tips
The uniced, unfilled cake will keep in an airtight container for three days.
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Source
Fresh Living - 26 April 2004, Page 48
Recipe by Michelle Southan