Black Forest Gateau

• Preheat oven to 180°C (160°C fan) / 350°F / Gas Mark 4. Grease and line two 20cm (8-inch) round cake tins.

Make the sponge:

• In a large bowl, sift together the flour, cocoa powder and baking powder. Add sugar, butter, eggs, vanilla extract and milk. Beat until smooth and creamy.
  175 g plain flour, 50 g cocoa powder, 1½ tsp baking powder, 200 g caster sugar, 4 medium eggs, 200 g unsalted butter, 1 tsp vanilla extract, 2 tbsp milk

Bake the cakes:

• Divide the batter evenly between the tins and bake for 20–25 minutes until springy to touch. Let cool in tins for 10 minutes, then transfer to a wire rack to cool completely.

Prepare cherry filling:

• In a small saucepan, heat 150ml of the reserved cherry juice. Stir in the cornflour until thickened. Add the cherries and kirsch (or extra juice). Allow to cool.
  2 tbsp cornflour, 300 g morello cherries

Whip the cream:

• In a chilled bowl, whip the cream with icing sugar and vanilla until soft peaks form.
  500 ml double cream, 2 tbsp icing sugar, 1 tsp vanilla extract

Assemble the cake:

• Slice each sponge horizontally to create four thin layers. Place one layer on a serving plate and brush with a little cherry juice or kirsch. Spread a third of the cherry filling and a layer of whipped cream. Repeat with the next two layers.
  2 tbsp kirsch

Top the cake:

• Add the final sponge layer. Cover the top and sides with the remaining whipped cream. Decorate with chocolate shavings and cherries.
  75 g dark chocolate, Glacé cherries