Black Forest Cake

I made this cake last week, everyone loved it. I give it 3.5 out of 5 stars, It looks complicated but its easy and very forgiving. Have a go :)

Ingredients (serves 8) 

• 3/4 cups plain flour
• 3/4 cup SR flour
• 1/3 cup cocoa powder
• 1 cup caster sugar
• 1 cup buttermilk  ( or milk if don't have buttermilk)
• 2 eggs
• 125g butter, melted, cooled
• 1 teaspoon vanilla essence
• 3 eggs, lightly whisked
• 1 x 670g jar morello cherries
• 2 tbs caster sugar
• 1 tbs cornflour
• 600ml thickened cream
• 2 tbs boiling water
• 2 tbs caster sugar, extra
• half a packet of milk or dark chocolate chips.

Method:

Preheat oven to 180°C. Lightly grease a 6cm-deep, 20cm round cake pan. Line base with baking paper.
1. Sift flour and cocoa powder into a large bowl. Stir in sugar. Combine buttermilk, eggs, melted butter and vanilla in a bowl. Make a well in centre of flour mixture. Pour in buttermilk mixture. Using an electric mixer, beat on low speed until combined. Increase speed to high. Beat for 3 to 4 minutes or until thick and creamy.
2. Pour mixture into prepared pan. Bake for 40 to 45 minutes or until a skewer inserted in the centre comes out clean. Allow to cool in pan for 5 minutes. Turn out onto a wire rack to cool completely.
3.  Use a large serrated knife to cut the cake horizontally into 3 even layers. ( or 2 )
4. Drain the cherries, reserving 160ml (2/3 cup) of the juice. Reserve 10 cherries to decorate. Place the remaining cherries and the reserved juice in a saucepan with the sugar and cornflour. Stir over medium-low heat until the mixture boils and thickens. Transfer to a large bowl. Cover with plastic wrap and place in the fridge to chill.
5. Use an electric beater to beat cream in a medium bowl until firm peaks form.
6. Place 1 cake layer on a serving plate . Spread with half of the cherry mixture and a thin layer of the cream. Repeat with the remaining cake,  cherry mixture and cream, finishing with a layer of cake.
7. Spread some of the remaining cream over the top and side of the cake. Sprinkle the chocolate over the top.
8. Place the remaining cream in a piping bag fitted with a 1cm fluted nozzle and pipe rosettes around the edge of the cake.
9. Arrange the reserved cherries around the cake between the cream rosettes. Cut the cake into wedges, serve and ENJOY :)