Recipes

For the Chocolate Sponge Cake:
- 1 ½ cups (180 g) all-purpose flour
- 1 ½ cups (300 g) sugar
- ¾ cup (75 g) unsweetened cocoa powder
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 3 large eggs
- ½ cup (120 ml) vegetable oil
- 1 cup (240 ml) buttermilk (or milk with 1 tsp vinegar)
- 2 tsp vanilla extract
For the Filling & Decoration:
- 1 can Golden Crown Sugar Syrup (for soaking the sponge layers)
- 1 can Canz Red Cherries (reserve some whole for topping, chop the rest for filling)
- 3 cups (720 ml) whipping cream, chilled
- ½ cup (60 g) powdered sugar
- 1 tsp vanilla extract
- 100 g dark chocolate, shaved or grated for garnish

01 Preheat the oven to 180°C (350°F) and grease two 8-inch round cake tins.
02 In a large bowl, sift together flour, cocoa, baking powder, baking soda, and salt.
03 In another bowl, whisk sugar, eggs, oil, buttermilk, and vanilla until smooth.
04 Gradually fold the dry mixture into the wet mixture to form a smooth batter.
05 Divide the batter into the tins and bake for 30–35 minutes, until a skewer comes out clean.
06 Cool the cakes completely, then slice each cake horizontally to make 4 layers in total.
07 Brush each sponge layer generously with Golden Crown Sugar Syrup to keep it moist.
08 Whip the chilled cream with powdered sugar and vanilla until stiff peaks form.
09 Spread whipped cream over the first sponge layer, add chopped Golden Crown Cherries, and cover with the next layer. Repeat with all layers.
10 Cover the entire cake with whipped cream, smoothing the sides and top.
11 Decorate the sides with chocolate shavings and pipe rosettes of cream on top.
12 Place whole Canz Red Cherries on each rosette for the classic Black Forest look.
13 Chill the cake for at least 1–2 hours before slicing for best results.