do anyone have a black forest cake's recipe  

I don't have a recipe off the top of my head, but allrecipes.com is a great place to find ANYTHING you want.

here is an easy recipe, I hope that it helps.

INGREDIENTS:
1 chocolate cake mix, 2-layer size
2 cups whipping cream or heavy cream
2 tablespoons confectioners' sugar
2 teaspoons vanilla extract
2 tablespoons Kirsch
1 can (21 ounces) cherry pie filling
1 ounce shaved semisweet chocolate

PREPARATION:
Prepare chocolate cake following directions on package, making 2 round 9-inch layers.
Cool cake thoroughly.

In a small bowl, beat the cream with the confectioners' sugar and vanilla until stiff peaks form.

Brush tops of the cakes with the Kirsch.
Place one cake layer on a cake plate and spread with about 3/4 cup of the whipped cream.


Top with half of the cherry pie filling, then top that with the second chocolate cake layer. Spread the side of the cake with half of the remaining whipped cream. Spoon remaining pie filling on top of cake, keeping it in the center. Spoon or pipe remaining cream around the cherries. Sprinkle the whipped cream around edge with shaved semisweet chocolate.
Serves 12.

i have 2 that may help you:1.)
INGREDIENTS:
1 dark chocolate cake mix (or your own from scratch)
1/4 c. kirsch (cherry brandy)
1 can cherry pie filling
16 oz. heavy whipping cream
1/2 c. confectioners' sugar
Maraschino cherries, drained, optional, for garnish
milk chocolate curls or shavings, for garnish
PREPARATION:
Drain cherry pie filling in a colander to remove most of the thickened juices.
Make cake, following package directions. Bake cake, as directed, in two 9-inch layer cake pans.
When cool, sprinkle kirsch over both cake layers
2.)
INGREDIENTS
2 1/8 cups all-purpose flour
2 cups white sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
3 eggs
1 cup milk
1/2 cup vegetable oil
1 tablespoon vanilla extract
2 (20 ounce) cans pitted sour cherries
1 cup white sugar
1/4 cup cornstarch
1 teaspoon vanilla extract
3 cups heavy whipping cream
1/3 cup confectioners' sugar
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch, round, cake pans; cover bottoms with waxed paper.
In a large bowl, combine flour, 2 cups sugar, cocoa, baking powder, baking soda, and salt. Add eggs, milk, oil, and 1 tablespoon vanilla; beat until well blended. Pour batter into prepared pans.
Bake for 35 minutes, or until wooden toothpick inserted in centers comes out clean. Cool layers in pans on wire racks 10 minutes. Loosen edges, and remove to racks to cool completely.
Drain cherries, reserving 1/2 cup juice. Combine reserved juice, cherries, 1 cup sugar and cornstarch in a 2 quart saucepan. Cook over low heat until thickened, stirring constantly. Stir in 1 teaspoon vanilla. Cool before using.
Combine whipping cream and confectioner's sugar in a chilled medium bowl. Beat with an electric mixer at high speed until stiff peaks form.
With long serrated knife, split each cake layer horizontally in half. Tear one split layer into crumbs; set aside. Reserve 1 1/2 cups Frosting for decorating cake; set aside. Gently brush loose crumbs off top and side of each cake layer with pasty brush or hands. To assemble, place one cake layer on cake plate. Spread with 1 cup frosting; top with 3/4 cup cherry topping. Top with second cake layer; repeat layers of frosting and cherry topping. Top with third cake layer. Frost side of cake. Pat reserved crumbs onto frosting on side of cake. Spoon reserved frosting into pastry bag fitted with star decorator tip. Pipe around top and bottom edges of cake. Spoon remaining cherry topping onto top of cake.

I hope this recipe will help you!

Ingredients:
1 dark chocolate cake mix (or your own from scratch)
1/4 c.kirsch (cherry brandy)
1 can cherry pie filling
16 oz heavy whipping cream
1/2 c confectioners' sugars
maraschino cherries, drained, optional, for garnish
milk chocolate curls or shavings, for garnish

Preparations:
1. drain cherry pie filling in a colander to remove most of the thickened juices.
2. make cake, following the package directions. bake cake, as directed, in two 9-inch layer cake pans.
3. when cool, sprinkle kirsch over both cake layers.

chill electric beaters and large mixing bowl; beat cream until it thickens slightly, gradually add confectioners' sugar and beat until thick enough to hold its shape.

using a vegetable peeler, shave chocolate; refrigerate until ready to serve.

assemble cake; place one layer on serving plate and spread its top with 1/2-inch thick layer of whipped cream and strew the cherries over the cream leaving about 1/2 inch margin around border of cake with no cherries.

set other layer on top cherries and spread top and sides of cake with remaining cream, shape whipped cream into decorative swirls on top.

with fingers, gently press chocolate curls into cream on side of cake.

garnish top with drained maraschino cherries, if desired, or with a few remaining chocolate curls.