Black Forest cake

The iconic German Schwarzwälder Kirschtorte with layers of chocolate sponge, morello cherry compote and lightly sweetened whipped cream.

• 6 eggs
• 200 g caster sugar
• 150 g plain flour
• 50 g cocoa powder
• 1 tsp baking powder
• 600 ml double cream
• 3 tbsp icing sugar
• 400 g morello cherries in juice
• 3 tbsp Kirschwasser (cherry brandy)
• Dark chocolate for shavings

Method

1. 1
   Whisk eggs and sugar until pale and thick. Fold in sifted flour, cocoa and baking powder.
2. 2
   Bake in two 23 cm tins at 180°C for 25 minutes. Cool completely.
3. 3
   Drain the cherries, reserving the juice. Mix cherry juice with Kirschwasser.
4. 4
   Whip the cream with icing sugar to firm peaks.
5. 5
   Soak the sponge layers with the cherry juice syrup.
6. 6
   Layer with cream and cherries. Cover the outside with cream. Decorate with chocolate shavings and whole cherries.