Classic Black Forest Cake: A Decadent Chocolate Delight

Prepare a chocolate sponge cake by combining 1 and 3/4 cups of all-purpose flour, 3/4 cup of cocoa powder, 1 and 1/2 cups of granulated sugar, 1 and 1/2 teaspoons of baking powder, 1 and 1/2 teaspoons of baking soda, 2 large eggs, 1 cup of milk, 1/2 cup of vegetable oil, and 2 teaspoons of vanilla extract.

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Divide the batter between two greased and floured 9-inch round cake pans.

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Bake at 350°F (175°C) for 25-30 minutes or until a toothpick inserted into the center comes out clean.

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Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

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Meanwhile, prepare the cherry filling by simmering 2 cups of pitted cherries with 1/4 cup of granulated sugar and 2 tablespoons of cornstarch until thickened.

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Whip 2 cups of heavy cream with 1/4 cup of powdered sugar and 1 teaspoon of vanilla extract until stiff peaks form.

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To assemble the cake, place one cake layer on a serving plate, spread a layer of whipped cream over the top, then spoon cherry filling on top.

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Top with the second cake layer, cover the entire cake with whipped cream, and garnish with chocolate shavings and maraschino cherries. Enjoy your homemade Black Forest Cake!

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