Black Forest cake with cherries and kirsch

Ingredients

• 200 g of flour
• 50 g of cocoa powder
• 200 grams of sugar
• 4 eggs
• 100 g of butter
• 2 teaspoons of baking powder
• 1/4 teaspoon of salt
• 300 g of cherries (canned or fresh)
• 50 g of sugar
• 50 ml of cherry liqueur
• 1 tablespoon of lemon juice
• 1 teaspoon of cornstarch (if needed)
• 500 ml of full-fat liquid cream
• 50 g of sugar
• 1 teaspoon of vanilla extract
• a few cherries for decoration
• grated chocolate

Preheat the oven to 180 °C.

Whisk the eggs and sugar in a mixing bowl, using a whisk or electric mixer, until the mixture becomes pale and fluffy.

Add the melted butter and a drop of vanilla, then mix again.

Sift the flour, cocoa, baking powder, and salt over the mixture, then gently fold them in.

Pour the batter into a cake pan and bake for 25-30 minutes at 180 °C. Then, let it cool on a wire rack.

Place the cherries in a saucepan with the sugar, lemon juice, and kirsch.

Cook over medium heat until the cherries are tender. If needed, thicken with cornstarch.

Let the compote cool completely, then place it in the refrigerator.

Whip the cream with the sugar and vanilla in an electric mixer until it forms stiff peaks.

Cut the cooled sponge cake into three slices.

Spread whipped cream on the first disc and top with cherry compote.

Place the second disc and repeat the cream and cherries.

Place the final disc on top and cover the entire cake with whipped cream.

Decorate with cherries and grated chocolate.