🍫 Chocolate Forest Cake

A decadent and elegant dessert featuring layers of moist chocolate sponge, luscious cherry filling, and fluffy whipped cream, topped with dark chocolate curls. Perfect for celebrations or a special indulgence!

---

🎂 Ingredients

For the Chocolate Sponge Cake:

• 1 ½ cups all-purpose flour

• 1 ½ teaspoons baking powder

• ¼ cup unsweetened cocoa powder

• ½ teaspoon salt

• ½ cup unsalted butter, at room temperature

• 1 cup granulated sugar

• 3 large eggs

• 1 teaspoon vanilla extract

• ½ cup whole milk

For the Cherry Filling:

• 2 cups fresh or frozen cherries, pitted

• ½ cup granulated sugar

• 1 tablespoon cornstarch

• 2 tablespoons water

• 1 tablespoon lemon juice

For the Whipped Cream:

• 2 cups heavy cream

• ¼ cup powdered sugar

• 1 teaspoon vanilla extract

For Decoration:

• Dark chocolate curls or shavings

---

🧁 Instructions

1. Prepare the Chocolate Sponge:

1. Preheat the oven to 350°F (175°C). Grease and line two 8-inch (20 cm) round cake pans.

2. In a medium bowl, whisk together the flour, baking powder, cocoa powder, and salt.

3. In a large mixing bowl, beat the butter and sugar together until light and fluffy.

4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

5. Gradually add the dry ingredients in three parts, alternating with the milk in two parts. Mix until just combined.

6. Divide the batter evenly between the prepared pans.

7. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.

8. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

2. Make the Cherry Filling:

1. In a medium saucepan, combine the cherries and sugar over medium heat. Stir and cook until the cherries start to release their juices (about 5–7 minutes).

2. In a small bowl, mix the cornstarch and water until smooth.

3. Add the cornstarch slurry to the cherry mixture, and cook until thickened, stirring constantly.

4. Stir in lemon juice, then remove from heat and let cool completely.

3. Prepare the Whipped Cream:

1. In a large chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.

2. Be careful not to over-whip.

4. Assemble the Cake:

1. Place one cake layer on a serving plate. Spread an even layer of cherry filling on top.

2. Place the second cake layer over the cherries.

3. Cover the entire cake with whipped cream using a spatula. Smooth the top and sides.

5. Decorate:

1. Garnish the top with generous curls or shavings of dark chocolate.

2. Chill the cake for at least 1 hour before serving for best results.

---

✨ Tips:

• For extra cherry flavor, brush the cake layers with a bit of cherry syrup or kirsch (cherry brandy).

• Store the cake covered in the refrigerator for up to 3 days.