Ingredients

For the Cake:

1½ cups all-purpose flour
¾ cup cocoa powder
1½ tsp baking powder
Pinch of salt
4 large eggs
1 cup granulated sugar
1 tsp vanilla extract
¾ cup milk

For the Whipped Cream:

2 cups heavy cream
¼ cup sugar
1–2 tbsp Kirsch (cherry schnapps, optional)

For Assembly:

1½ cups cherries (fresh or canned, pitted)
½ cup dark chocolate shavings


Instructions

1️⃣ Prepare the Cake:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside.

In a large bowl, whisk eggs and sugar until light and fluffy. Mix in vanilla extract and milk until combined.

Gradually fold in the dry ingredients until just combined.

Divide the batter evenly between the prepared pans. Bake for 25 minutes or until a toothpick inserted in the center comes out clean.

Let the cakes cool completely in the pans before carefully removing them.


2️⃣ Whip the Cream:
In a chilled bowl, whisk heavy cream with sugar until soft peaks form.

Add Kirsch (if using) and continue whisking until stiff peaks form.


3️⃣ Assemble the Cake:
Once the cakes are cool, slice each layer horizontally to create four thin layers.

Place the first layer on a serving plate and spread with whipped cream. Add a layer of cherries.

Repeat with the remaining layers, finishing with whipped cream on the top layer.

Use any remaining whipped cream to frost the sides of the cake.


4️⃣ Decorate:
Garnish the cake with dark chocolate shavings and additional cherries for a classic Black Forest look.


5️⃣ Chill and Serve:
Refrigerate the cake for at least 1 hour before serving to let the flavors meld beautifully.

Slice and enjoy this elegant dessert!