Black Forest Cake

Preheat the oven to 175°C and line a 20cm round pan with parchment.

Sift 120g cake flour and 30g cocoa powder together first, so the cocoa disperses evenly and the sponge batter does not need excessive mixing later.

Whip 3 eggs with 140g sugar for 5 to 7 minutes, until pale, thick, and about tripled in volume.

Add the sifted dry ingredients and fold from the bottom with a spatula, stopping as soon as no dry streaks remain.

Pour 60ml milk down the edge of the spatula and fold only two or three times, just enough to loosen the batter.

Transfer to the pan, level gently, and bake at 175°C for 28 to 30 minutes without opening the oven early.

Remove the cake when a skewer comes out clean and the top springs back lightly.

Cool it in the pan for 10 minutes, then unmold onto a rack, cool completely, and slice horizontally into 2 or 3 even layers.

Whip 350ml cold heavy cream to stiff peaks, stopping before it turns grainy.

Brush each sponge layer very lightly with cherry syrup if available, then divide the cream and 180g cherry compote between the layers in an even thickness.

Cover the top and sides with the remaining cream in a thin, even layer.

Shave 60g chilled dark chocolate over the cake, add cherries from the compote if desired, and refrigerate for at least 1 hour before slicing with a clean knife.