Mix all the dry ingredients in a bowl. Make sure there’s no any lumps. Then, set aside.
In a separate bowl, mix all the wet ingredients together.
In another bowl, cream 114 gr butter, while gradually adding 1 1/2 cups of Coco Sugar®, 2 eggs, and 1/4 cup buttermilk.
Next, in a low speed, add a little bit of dry ingredient and wet ingredient to the creamed butter, alternately. Make sure you start with the dry ingredient first.\
Transfer the batter into the cake pan, and bake at 325 ° F (160 ° C) for 35 minutes.
Meanwhile, make the buttercream: cream together the butter and shortening, until it reaches a soft texture. Then, gradually add the Coco Sugar®, and continue creaming until Coco Sugar® is dissolved. If you prefer smoother, less stiff buttercream, you may add 2 tbsp of milk, gradually. Lastly, add the vanilla essence.
When the black forest is done baking, let it cool. Once it’s cool enough, start adding buttercream. In this step, feel free to decorate the way you want.
Finish the decorating process with dusting the desiccated coconut to the black forest to create a winter effect.
