Foret Noire Libanaise

Ingredients: 2 cups all purpose flour (the best is @kingarthurflour) 1 1/2 granulated sugar 1/2 cup + 1 tsp Dutch processed powder (@ghirardelli gives the best quality) 2 tsp baking soda 1 tsp baking powder 1/2 tsp salt 1/2 cup vegetable oil 1 cup buttermilk room temp. (Alternative: 1 cup milk + 1 tablespoon lemon juice for homemade version, let sit for 10 min.)

2 large eggs 1 cup hot water 1 tsp vanilla bean paste (or 2 tsp vanilla) Whipping cream: 3 cups whipping cream,(the cold liquid at the store next to the other creams) 1/4 cup powder 1/2 tsp vanilla bean paste @taylorandcolledgeusa (or 1 tsp vanilla) . Syrup: 3/4 cup pineapple juice (@dole is the best) . Fruit: Pineapple- 1 can, drained Strawberries- 1 cup sliced Mango- 1/2 fresh diced into small cubes Cherries- if in season, pitted sliced You can also use a canned cocktail mix, drained Decoration: 8 oz. Baking chocolate, for chocolate bark or chocolate shaving @ghirardelli Strawberries Blueberries Mango slices Pineapple slices Orange slices

Directions: 1. Line and butter two 8 inch baking pan. Turn the oven on 350 F. ** to decrease the chance of getting a dome cake, wet two dish towels and wrap the outside of the cake pan then pin ends with a safety pin. 2. Place water in a kettle and boil. 3. Mix dry ingredients from flour to salt in a bowl or a stand mixer bowl. Set aside. 4. In another bowl, add vegetable oil, buttermilk, and eggs. Whisk. 5. Add the 1 cups water into the liquid mixture slowly (so you don't cook the eggs) while mixing. Add vanilla. 6. Add liquid mixture over dry mixture and set the mixture on medium speed for 3 min. Or mix by hand with a whisk for 3 min. 7. Add even amounts of the batter to the baking pans. 8. Bake for 40 - 45 mins. Or when wood pick comes out clean. 9. When done, allow to cool completely for 2 hrs. Whipping cream: 1. Add whipping cream, powdered sugar, and vanilla in a stand mixer (or use for a hand mixer) and whisk on medium-high until the whipped cream is stiff. 2. Place in an air tight container in the fridge. Fruit: 1. I have chosen to use canned pineapples (drained), strawberries (sliced thin), and mangos (diced small) in this cake. Syrup: 1. Drain your canned pineapples and reserve the juice for the syrup. Chocolate bark decor: 1. Melt 8oz. Chocolate on a double boiler (place a safe glass bowl over a boiling pot of water) 2. Spread chocolate over parchment paper and roll. Place in the fridge for 1 hr. Assembly: 1. Slice off the thin glossy layer on top of the cake to allow the syrup to go through. 2. Slice the cakes in half horizontally to get 4 cakes. You can also skip this step and keep them two. 3. Place the first cake on a plate or cake stand. I used a cardboard cake round with aluminium foil before placing it anywhere. 4. Using a small spoon, apply the pineapple juice on cake evenly. Note use 3/4 cup for all four cakes. Don't over do it. 5. Apply a layer of whipped cream with a pipping bag or spread with a knife. Top with fruit. And another thin layer of cream.

6. Continue 3 more times. And chill cake in fridge for 30 mins. 7. Frost top and sides with whipped cream. 8. Unroll chocolate bark, it will break apart. Place on sides. You can skip this step as well and add chocolate shaving. 9. Top with sliced fruits. 10. Chill in fridge for at least 10 hrs. Sahteen