Black Forest Cake

Cake

1 cup (85 gram) cocoa powder

2 cup (227 gram) plain flour

2 tsp baking powder

1/2 tsp baking soda

1 tsp salt

2 cup (397 gram) sugar (me:300 gram)

4 egg, at room temperature

2 cup (250 ml) buttermilk

2/3 cup (135 ml) vegetable oil

1 tsp vanilla

Filling

150 gram black Cherry

100 gram sugar

150 ml water

1 tbsp corn starch

Frosting

300 ml whipping cream

Filling: place Cherry and sugar in saucepan, cover with water. Boil it then add corn starch, stir until combine well.

Cake: preheat oven to 350F. Grease round cake pan (i used cake pan with 18 cm diameter)

Combine flour, cocoa, salt, baking powder, and baking soda

In separated bowl, mix butter milk, oil and vanilla. Gradually beat wet ingredients to dry ingredients.

Add eggs at one time beating until well blended. Pour the batter to prepared pan. Bake for 49-50 minutes

Whip the cream, slowly add sugar. Whip until stiff peak form

Assamble the cake: divided cake into two layer horizontally. Place first layer on cake board or plate.spread whip cream and spread filling on top of cream

Put second layer, coat sides and top of cake with remaining cream. Decorate as you desired. Refrigerate cake before serve it.