Black Forest Cake

Preheat oven to 175°C. Grease and flour an 18–20 cm springform pan. Whisk eggs and granulated sugar in a bowl with an electric mixer for 3–4 minutes until pale and tripled in volume.

Sift flour, cocoa powder, and baking powder together. Fold gently into the egg mixture in three additions using a spatula—stop as soon as no streaks remain. Pour into the pan and bake 25–30 minutes until a skewer exits with a few moist crumbs. Cool in the pan 10 minutes, then turn out onto a rack to cool completely.

Drain cherries, reserving 100 ml juice. Whisk cornstarch into the juice in a small saucepan until smooth. Heat over medium, stirring constantly, until it thickens to a gel (about 2 minutes). Stir in drained cherries and 15 ml Kirschwasser. Transfer to a bowl and cool to room temperature.

Chill a mixing bowl and beaters for 15 minutes. Whip heavy cream, vanilla sugar, and cream stabilizer (if using) on medium-high until stiff peaks form—don't overbeat or it turns grainy. If the cream looks like it might split, stop immediately.

Slice the cooled sponge horizontally into two even layers using a serrated knife. Place the bottom layer on a serving plate and brush with the remaining 15 ml Kirschwasser.

Spread half the cherry mixture over the bottom sponge, leaving a 1 cm border. Dollop one-third of the whipped cream on top and spread gently to the edges.

Place the second sponge layer on top and press gently. Spread the remaining cherry mixture over it, then frost the top and sides with the remaining whipped cream using an offset spatula.

Use a vegetable peeler to shave the dark chocolate over the top. Chill the assembled cake for at least 2 hours before slicing—this firms up the layers and lets the Kirschwasser soak through.