Black Forest Layer Cake Recipe & Tutorial | Bake Along | Cupcake Jemma

It's Bake-Along time! You guys have been restless, I know. But POW! I'm back with an old favourite from my childhood, the Black Forest Cake. I have so many memories of having this at kids parties in the 80s but I don't think we should right it off just yet. It's still a massive crowd pleaser and I've made a few adjustments here and there and I hope you're going to love it! You will need... For the sponges - 3 x 7" tins, greased 5 lg eggs, separated 90ml vegetable oil 150ml water 1tsp vanilla extract 280g caster sugar 40g cocoa powder 225g plain flour 3/4 tsp bicarbonate of soda 3/4 tsp salt For the syrup - 1.5 tbs Kirsch, Eau de Vie 2 tbs Amarena cherry syrup OR cherry juice/syrup from canned cherries For the buttercream - 200g unsalted butter, soft 330g icing sugar, sifted 3-4 tbsp cherry syrup/kirsch/milk/combo! For filling & topping - Amarena cherries for extra specialness! OR Tinned cherries, halved if they're big OR Fresh cherries, halved Chocolate for shaving! ----- MERCH MERCH MERCH!: http://cupcakejemma.com SUBSCRIBE FOR WEEKLY VIDS:    / cupcakejemma   MORE CAKE: http://www.crumbsanddoilies.co.uk MY TWEETS:   / jemmawilson   MY INSTAGRAM: @cupcakejemma CAKESTAGRAM: @crumbsanddoilies VISIT OUR SHOP - Crumbs & Doilies 1 Kingly Court London W1B 5PW