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BAM Cake converter 
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Ingredients:
- 350 g sugar
- 65 g BAM black cocoa powder
- 250 g flour
- 1,5 tablespoons baking soda
- 2 teaspoons baking powder
- a pinch of salt
- 180 ml of oil
- 2 teaspoons BAM vanilla paste
- 3 eggs
- 240 ml buttermilk
- 120 ml of brewed coffee
- 425 g cherries
- 480 ml sweet whipping cream
- 40 g powdered sugar
- 1 teaspoon BAM vanilla paste
- 225 g fresh cherries
Instructions:
1
Preheat the oven to 180°C. Grease two 22 cm diameter cake tins and line them with baking paper. In a large bowl, mix together the sugar, BAM black cocoa powder, flour, baking soda, baking powder and salt. In a separate bowl, whisk together the oil, BAM vanilla paste, eggs and buttermilk. Pour the wet ingredients into the dry ingredients and stir until you have a lump-free mixture. Add the brewed coffee and stir until the ingredients are combined. Pour the batter into the prepared pans and bake for about 30 minutes or until a knife inserted in the centre of the cake comes out clean.
2
While the sponge cake is cooling, strain the cherry compote syrup into a small bowl. Brush the cooled sponge cakes with the strained syrup. While the syrup is soaking into the sponge cakes, make the whipped cream icing. Whip the whipped cream in a bowl with a hand mixer until soft peaks form. Add the BAM vanilla paste and a pinch of salt. Then add the icing sugar and continue to whip the cream until medium stiff peaks form.
3
Place one layer of the baked sponge cake on a cake stand or on the plate on which you intend to serve the cake. Spread the cake with half of the whipped cream and top with the drained cherries. Drizzle with the remaining juice, if desired, making sure to leave some for decoration. Repeat with the second layer of cake and top with fresh cherries. Pour the remaining juice over the top and top with chocolate chips, if desired.
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