Black Forest Cake

Steps

1. 1
   Heat the oven to 180°C and line only the base of a 26 cm springform tin with baking paper; leave the sides ungreased so the sponge can climb them.
2. 2
   Whisk the eggs and 180 g sugar with an electric mixer on high for 8–10 minutes until tripled in volume, pale and thick enough to hold a ribbon for 3 seconds — this air is the sponge’s only real lift.
3. 3
   Sift the flour, cornflour, cocoa and baking powder over the eggs in two additions and fold in gently with a large spatula, then fold in the cooled butter.
4. 4
   Pour into the tin and bake for 30–35 minutes until risen and a skewer comes out clean. Cool in the tin, then turn out and, if possible, leave overnight — a day-old sponge slices more cleanly.
5. 5
   Drain the cherries, keeping 250 ml of the syrup. Set aside 4 tbsp of the syrup for soaking and mix another 3 tbsp with the cornflour. Bring the rest to the boil with the 2 tbsp sugar, stir in the cornflour mixture and cook for 1 minute until thick and glossy, then fold in the cherries and leave to cool.
6. 6
   Cut the sponge horizontally into three even layers with a long serrated knife. Mix the kirsch with the reserved syrup.
7. 7
   Whip the cold cream with the icing sugar and vanilla to firm peaks; stop as soon as it holds its shape, as over-whipped cream turns grainy.
8. 8
   Set the bottom layer on a plate inside the cleaned springform ring, brush with a third of the kirsch syrup, pipe a ring of cream around the edge and fill the centre with the cherries.
9. 9
   Top with the second layer, brush with kirsch syrup and spread with a thick layer of cream, then add the last layer and brush it too.
10. 10
    Remove the ring, cover the top and sides with cream, pipe 12 rosettes around the edge and set a cherry on each.
11. 11
    Shave the chocolate with a vegetable peeler, press the curls onto the sides and scatter some in the centre, then chill for at least 3 hours before slicing.