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Black Forest Trifle Cake

Black Forest Trifle Cake

Serving Size: Serves 8

400g fresh cherries, pitted
1/2 cup caster sugar
1/4 cup water
2 x 250g packet chocolate rollettes
1/2 cup sweet sherry
250g tub mascarpone
1/2 cup thickened cream
2 tablespoons icing sugar mixture
dark chocolate curls, strawberries, cherries and whipped cream, to decorate

Chocolate Ganache:
1/2 cup thickened cream
200g dark eating chocolate, finely chopped

1. Grease a 20cm spring form pan (base measures 18cm).
2. Line base and side with baking paper extending 2cm above pan edge.
3. Combine cherries, sugar and water in a small pan. Stir over a low heat until sugar is dissolved then bring to boil, boil for 5 minutes or until mixture has thickened slightly. Remove from heat and set aside.
4. Using your hands, tear half the chocolate rolls into bite-sized pieces and press over the base of the prepared pan in an even layer. Sprinkle half of the sherry over jam rolls in pan.
5. Spoon over half the cherry mixture to cover the jam rolls.
6. Whisk mascarpone, cream and icing sugar in a medium bowl until just combined. Using a spatula, spread half the mixture over top of rolls. Repeat layering using remaining jam rolls, cherry mixture and cream mixture.
7. Cover pan securely with two layers of plastic wrap. Place the base of another 20cm spring form pan or a plate on top. Using your hands, push down firmly. Top with a heavyweight and refrigerate overnight.
8. To Make Chocolate Cream: Bring cream to boil in a small pan then pour over chocolate in a heatproof bowl. Stand mixture for 2 minutes before gently stirring until melted.
9. To Serve: Remove side from pan and discard paper. Lift cake onto a serving plate. Spread warm chocolate topping over cake and decorate with, chocolate strawberries, cherries and cream. Refrigerate until set.

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