Black Forest Cherry Cake

Prepare the Chocolate Sponge Cake Preheat the oven to 350°F (180°C) and grease and flour two 9-inch round cake pans. In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, whisk the sugar, eggs, milk, oil, and vanilla extract until well combined. Gradually add the dry ingredients to the wet ingredients, mixing until smooth. Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.

Prepare the Whipped Cream In a large mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

Assemble the Cake If using cherry brandy, drizzle it over the cooled cake layers. Place one cake layer on a serving plate and top with a layer of whipped cream and cherries. Add the second cake layer on top and frost the cake with the remaining whipped cream. Decorate the top with cherries and dark chocolate shavings.

4.Chill the cake for at least 2 hours before serving to allow the flavors to meld. Enjoy!