Preheat the oven at 350 F(180 C/Gas mark 4).Grease and line 2 eight inch round pans with parchment paper.

Sift flour, cornflour and unsweetened cocoa powder from list 1. Set a side.

Beat 4 room temperature eggs with 120 g caster sugar for almost 15 minutes or until triple in volume.

Sift the dry ingredients on it

Fold Lightly

Fill both the cake tins with equal amount of batter.

Bake in the preheated oven at 180 C for almost 13-15 minutes or until cake springs back when touch. Let them cool.

Now from cherry can take 1/2 cup juice. Let it boil with 1 tbsp sugar. Mix 1 tsp cornflour with some water and cook it with cherry juice few seconds.

Cut the cherries in half, mix with cooked cherry syrup. Let it cool. (I used half cherries from the can)

Now in a bowl take chilled cream with icing sugar and vanilla extract.

Beat until stiff.

Now assemble the gateau. Keep 1 cake on 8 inch board. Brush the cake with cherry juice from the can. (we used half cherry juice for cooking cherry syrup and now using half cherry juice for soaking the cake)
Place some whipped cream on top of it.spread it equally with a pallet knife.Spread cooled cherries on it Cover with 2nd cake and press lightly. Soak this 2nd cake layer with remaining cherry juice from can. Put some whipped cream on top.

Smooth the edges

Place chocolate blossoms on sides.

Decorate it with star nozzle

Black forest gateau