BLACK FOREST ICECREAM CAKE

Ingredients (serves 16) 
Melted butter, to grease 
250g butter, at room temperature, chopped 
315g (1 1/2 cups) caster sugar 
4 eggs 
2 tsp vanilla extract 
225g (1 1/2 cups) self-raising flour 
115g (3/4 cup) plain flour 
95g (1 cup) cocoa powder 
250ml (1 cup) milk 
2 x 415g Canned Black Cherries 
2 cups vanilla ice-cream, softened 
1 x 300ml thickened cream 
250g dark cooking chocolate, finely chopped 

2 tsp vanilla extract

Method

Preheat oven to 180°C. Brush a 23cm (base measurement) springform pan with melted butter to grease.

Line the base with non-stick baking paper. 

Use an electric beater to beat the butter and sugar until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Beat in the vanilla. Sift the combined flours and cocoa into a bowl. Use a large metal spoon to fold the flour mixture, alternately with the milk, into the egg mixture until well combined. Pour into the pan and smooth the surface.

Bake for 1 hour or until a skewer inserted into the centre of the cake comes out clean. Set aside in the pan for 10 minutes to cool. Transfer to a wire rack to cool completely. 

Use a serrated knife to cut the cake in half horizontally. Place the base, cut-side up, in pan. Drain cherries, reserving 125ml (1/2 cup) of syrup.

Arrange cherries over the cake. Top with ice-cream and smooth the surface. Brush the cut side of the remaining cake with the remaining syrup. Place, cut-side down, in the pan. Press firmly to sandwich together. Place in freezer for 6 hours or until firm. 

Remove cake from freezer and set aside for 15 minutes to make cutting easier. Place cream, chocolate and extra vanilla in a saucepan over low heat. Stir with a metal spoon for 5 minutes or until the chocolate melts and mixture is smooth. 
Cut the cake into wedges and drizzle over the chocolate sauce to serve.