Black Forest Cake

Ingredients
5 eggs
1 cup caster sugar
1/2 cup flour
1/2 cup cocoa powder
6 tbs butter-melted
For the filling:
5-6 tbs pineapple juice/whatever you have
2 1/2 cup whipping cream
425 g/15 oz can black cherries-drained-stoned-chopped(I used fresh cherries+pineapple)
To Decorate:
Chocolate curls-as much as like
Fresh cherries (preferably with stems)
Directions
Preheat oven at 180C.
Grease/line two 8 inch round/rectangular/square cake tins.
Beat together the eggs & sugar for 10 minutes/until thick and pale in color. Sift flour & cocoa powder, and fold in gently. Trickle/Gradually add in melted butter and fold gently.
Then transfer the batter into prepared cake tins, and bake for 25-30 minutes/until springy. Once baked leave them into tins for 5minutes, then turn out onto a wire rack, and leave to cool completely.
Cut each cake in half horizontally (I didn't cut into half) and sprinkle each half of the juice.

To make filling
Whip the cream until soft peak, add in 3 tbs sugar and beat until gets soft peak, combine 2/3 of the cream with the chopped cherries and pineapple.
Place a layer of cake on a serving plate and spread with 1/3 of the filling, repeat the process, and top with a layer of cake. Use the rest of the whipped cream to cover the top and sides.
Decorate the cake with chocolate curls & whole cherries.
Serve with cup of coffee/tea.