Black Forest Feather Cake with Chocolate Ganache

1.Preheat oven to 175°C. Grease and flour two 20cm round cake pans, or line with parchment paper.

2.For the Chocolate Sponge Cake: In a large bowl, whisk together egg yolks, 100g sugar, vegetable oil, hot water, and vanilla extract until light and creamy.

3.In a separate bowl, sift together flour, cocoa powder, baking powder, and salt. Gradually add the dry ingredients to the egg yolk mixture, mixing until just combined.

4.In a clean, dry bowl, beat egg whites with the remaining 50g sugar until stiff peaks form.

5.Gently fold one-third of the egg whites into the chocolate batter to lighten it, then carefully fold in the remaining egg whites until no streaks remain. Be careful not to deflate the batter.

6.Divide the batter evenly between the two prepared cake pans. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool in the pans for 10 minutes, then invert onto a wire rack to cool completely.

7.For the Cherry Filling: In a medium saucepan, combine pitted cherries and granulated sugar. Cook over medium heat, stirring occasionally, until the sugar dissolves and the cherries release their juices, about 5-7 minutes.

8.In a small bowl, whisk cornstarch with 2 tablespoons of cold water until smooth. Stir the cornstarch slurry into the cherry mixture. Bring to a simmer, stirring constantly, until the mixture thickens, about 2-3 minutes. Remove from heat and stir in kirsch, if using. Let cool completely.

9.For the Chocolate Ganache: Place chopped dark chocolate in a heatproof bowl. Heat heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the chocolate and let sit for 5 minutes. Stir gently from the center outwards until smooth and glossy. Stir in butter, if using. Let cool to room temperature until slightly thickened but still pourable.

10.For the Whipped Cream Frosting: In a large, chilled bowl, beat very cold heavy cream, powdered sugar, and vanilla extract with an electric mixer on high speed until stiff peaks form.

11.To Assemble the Cake: Once the cake layers are completely cool, level them if necessary using a serrated knife. Place one cake layer on a serving plate or cake stand.

12.Spread about half of the cherry filling evenly over the first cake layer, leaving a small border. Pipe or spread a thin layer of whipped cream over the cherry filling.

13.Place the second cake layer on top. Spread the remaining cherry filling over the second layer, again leaving a small border.

14.Cover the entire cake with the remaining whipped cream, smoothing the sides and top. You can create decorative swirls with an offset spatula or piping bag.

15.Pour the slightly cooled ganache over the top of the cake, allowing it to drip down the sides for a dramatic effect. You can gently spread it to cover the top evenly.

16.Decorate the cake with chocolate shavings or curls and fresh cherries, if desired. Refrigerate for at least 1 hour to allow the ganache to set and flavors to meld before serving.