Classic Black Forest Cake

Ingredients:

For the biscuit:

• 1/2 cup milk
• 2 tsp plus 2 tbsp (30 g) butter
• 8 eggs of category CO
• 1 tbsp. plus 2 tbsp. sugar
• 1 cup premium wheat flour
• 1/2 cup cocoa powder
• 1/8 tsp salt
• 1 teaspoon baking powder
• 1 tsp vanilla extract

For the filling:

• 2 cans (425 g) pitted cherries in thick syrup
• 2 tbsp. sugar
• 1 cup of water
• 1 and 1/4 cups kirschwasser
• 2 tablespoons cornstarch

For glaze and finishing:

• 85 g dark chocolate shavings
• 450 g of powdered sugar
• 1/2 cup cocoa powder
• 110 g of butter at room temperature
• 1.5 tsp vanilla extract
• 1/3 cup boiling water
• 1.5 cups heavy cream
• 2 teaspoons of sugar

Preparation:

1. Preheat oven to 180°C.
   
   In a small saucepan, warm the milk and 2 teaspoons of butter over medium-low heat. Using an electric mixer fitted with the whisk attachment, beat the eggs with 1 cup of sugar in a large bowl at medium-high speed until the mixture is pale yellow, thick, and triples in volume, about 8 minutes. Reduce the mixer to low speed and whisk in the warm milk.
2. In a small bowl, sift the flour, cocoa powder, baking powder, and salt. Add half the flour mixture to the egg mixture and whisk thoroughly until smooth. Repeat with the other half. Add the vanilla extract and fold gently. Grease two 20cm round cake tins with the remaining 2 tablespoons (30g) of butter. Sprinkle evenly with the remaining 2 tablespoons of sugar.
   
   Pour the batter into the pan and smooth it out. Bake until the cake springs back when pressed, about 15 minutes. Let cool for 2 minutes, then carefully invert onto a large sheet of parchment paper. Let cool completely.
3. For the filling: In a small saucepan, combine sugar and water over medium heat. Bring to a boil, stirring to dissolve the sugar, and simmer for 2 minutes. Remove from heat and let cool completely. Add 1 cup of Kirschwasser and stir.
   
   In another saucepan, bring the cherries and syrup to a simmer over medium heat. In a small bowl, dissolve the cornstarch in the remaining 1/4 cup kirsch and add to the cherries. Stir until the filling thickens, about 2 minutes. Remove from heat and let cool completely.
4. Assembling the cake: Using a serrated knife, carefully cut each sponge cake in half horizontally to create 4 layers. Brush the surface of each layer with an equal amount of sugar syrup. (You won't need all the syrup.) Let the layers soak in the liquid for about 30 minutes.
   
   Place the bottom layer on a large cake plate. Spread 1 cup of filling evenly over it, then top with the second layer. Spread 1 cup of filling over it. Repeat with the third layer and another 1 cup of filling. Top with the fourth layer.
   
   For finishing: Sift the powdered sugar and cocoa powder into a medium bowl. Add the butter and beat with a mixer until fully combined. Add a teaspoon of vanilla extract and boiling water and mix until smooth. Let cool.
   
   Combine the heavy cream, the remaining 1/2 teaspoon vanilla extract, and sugar in a medium bowl and beat with an electric mixer until soft peaks form. Frost the sides and top of the cake evenly with chocolate frosting. Top with whipped cream and sprinkle with chocolate shavings. Slice and serve.