Black forest cake

For the setting of the Black Forest, I use a cardboard disc slightly bigger than the chocolate sponge cake.

Start by drying the cherries and save the juice to soak the chocolate sponge cake.

Make chocolate shavings by grating a chocolate bar with a peeler, then put them in the refrigerator to be cold and ready for the use.

First you have to put the whisk, the tank and the cream in the refrigerator. Then, to obtain a Chantilly cream, start whisking the cream at average speed, and thereafter increase the speed .

When the Chantilly cream is almost finished, add some sugar progressively. Stop whisking when the cream is stiff.

Cut the chocolate sponge cake with a big knife in three equal parts.

Put your first chocolate sponge cake disc on the cardboard and soak it with the cherries syrup and a paint brush.

Spread 1 cm thick layer of cream and place the cherries all over it.

Put your second chocolate sponge cake disc, press gently with your hand then soak it just like the first time.

Spread a new layer of cream, place again cherries over it and to finish, put the last chocolate sponge cake disc, previously soaked.

Cover entirely the cake with some Chantilly cream, starting with the top, then the sides.

Cover the sides of the cake with the chocolate shavings.

For finishing, you can do whatever you want on the top of the cake, but here is a example made with a pastry bag