‘THANK YOU, OMA’ BLACK FOREST CAKE

INGREDIENTS FOR THE CHOC-HEAVEN CAKE 450 grams self-raising flour550 grams caster sugar160 grams Dutch cocoa powder1 tsp bicarbonate of soda½ tsp sea salt1 tsp instant coffee375 ml buttermilk, at room temperature170 grams coconut oil, melted3 large eggs, at room temperature2 tsp vanilla extract375 ml boiling water FOR THE DECORATION Cherry brandy (such as Kirsch), to splash between the cake layers (optional)625 ml double cream, whipped165 grams cherry jam (berry jams are also fine!)300 grams cherries, halved with pips removed60 grams block of your favourite chocolate, shaved on the longest edge with a vegetable peeler or grater to create pretty curls15 cherries, some dusted in edible gold powder if you like (available from cake decorating stores) Edible gold leaf (available from cake decorating stores; optional) EQUIPMENT 3 18cm x 5cm tinsMixerBaking rackCake stand SERVES: 24 Katherine’s German grandmother, Liselotte,…