Black Forest Loaf Cake Ingredients: For the Cake: 200g unsalted butter (softened) 200g light or dark brown sugar (packed) 150g self-raising flour 50g cocoa powder 4 medium eggs Must express something to keep getting my recipes.... Thank you.

Introduction
The Black Forest cake is a timeless favorite, known for its layers of moist chocolate sponge, rich whipped cream, and sweet-tart cherries. This loaf cake version retains the essence of the classic but adds a modern, easy-to-make twist. Perfect for casual get-togethers or a family treat, this Black Forest loaf cake combines elegance and comfort in every slice. Let’s dive into creating this delectable dessert!

Ingredients
For the Cake:

1 ½ cups (190g) all-purpose flour
½ cup (50g) unsweetened cocoa powder
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup (115g) unsalted butter, softened
1 cup (200g) granulated sugar
2 large eggs
1 tsp vanilla extract
¾ cup (180ml) buttermilk
For the Cherry Filling:

1 cup (150g) pitted cherries (fresh or canned)
2 tbsp sugar
1 tbsp cornstarch
1 tbsp water
For the Whipped Cream Frosting:

1 cup (240ml) heavy whipping cream
2 tbsp powdered sugar
1 tsp vanilla extract
For Garnish:

Chocolate shavings
Whole cherries
Directions
Prepare the Cherry Filling:

In a small saucepan, combine the cherries, sugar, and water. Heat over medium heat until the cherries soften.
Stir in the cornstarch and cook until the mixture thickens. Remove from heat and let it cool.
Make the Cake Batter:

Preheat your oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan.
In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
In a separate bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, then mix in the vanilla.
Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, beginning and ending with the dry ingredients.
Bake the Cake:

Pour half of the batter into the prepared loaf pan. Add a layer of the cherry filling, then cover with the remaining batter.
Bake for 50–60 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool completely before frosting.
Prepare the Whipped Cream:

Beat the heavy cream, powdered sugar, and vanilla until stiff peaks form.
Assemble the Cake: