Ingredients: Sponge cakes (3 x 15cm molds)

• 🥚3 eggs
• 🍭250g sugar
• 🥄1 tsp vanilla extract
• 🫒140ml olive oil
• 🥛120ml warm milk
• 🚰120ml of hot water
• 🍫60g of pure cocoa powder
• 🌾200g of 0000 flour or pastry flour
• 🥄10g of baking powder
• 🥄2g of bicarbonate of soda

Ingredients: Syrup

• 💧300ml of water
• 🍭65g of sugar
• 🍒1 tbsp cherry jam or kirsch (optional)

Ingredients: Filling Chantilly cream

• 🍶600ml of heavy cream (38 % MG)
• 🍬90 g of powdered sugar
• 🥄2cditas of vanilla extract

Ingredients: Filling Cherry jam

• 🍒500g of cherries without pits
• 🍭100g of sugar
• 🍋4 tbsp of lemon juice
• 🌽15g of cornstarch (maicena) + 3 tsp of water

Ingredients: Covering Chantilly cream

• 🍶150ml of heavy cream (38 % MG)
• 🍶150ml of vegetable cream for mounting
• 🍭40g of powdered sugar
• 🥄1 tsp of vanilla extract

Ingredients: Decoration Chocolate tears (optional)

• 🍫50g of dark chocolate 70%
• 🍶90ml of heavy cream for mounting

Ingredients: Decoration Chocolate leaves (optional)

• 🍫60g of dark chocolate 70%

Ingredients: Decoration Extras al gusto (optional)

• 🍒Fresh cherries
• 🍫Chocolate shavings
• 🍶Leftover Chantilly cream

Elaboration: Sponge cakes

• 🥣Beat the eggs with the sugar until the mixture is creamy and frothy.
• 🫗Add the oil and vanilla; beat for another minute.
• 🫗Add the milk and hot water, mix gently.
• 🌾Sift flour, cocoa powder, baking powder and bicarbonate of soda; integrate with spatula and beat 2 more minutes.
• ⏲️Pour into the 3 greased molds and bake at 165 °C for 25‑30 min and check with a toothpick or knife that it comes out dry before removing from the oven.
• ⏰Let cool for 20 min on a rack, unmold and cool completely.

Elaboration: syrup

• 🔥In a pot, cook the water with sugar and jam or kirsch until it boils. Let it cool before using.

Elaboration: Filling Chantilly cream

• 🍶Whip heavy cream for a couple of minutes, add powdered sugar and vanilla gradually and beat until firm.

Elaboration: Cherry Jam filling

• 🍒Cook the cherries, sugar, and lemon until they release their juice. Add the cornstarch and water mixture and cook until thickened.

Elaboration: Assembly

• 🔪Level the cakes by removing the top part.
• 🍽️On the base: cake + 80 ml of syrup + 300 g of cream + 120 g of jam. Repeat another layer.
• 👩🏻‍🍳Place the third cake on top and cover with acetate or film. Refrigerate 4 h or until the next day.

Elaboration: Cover

• ⏰Whip the cream + vegetable cream with powdered sugar and vanilla until you get a firm cream.
• 🍰Cover the cake and smooth the sides and surface.

Elaboration: Chocolate drops

• 🍶Heat the cream without boiling it; add the chopped chocolate and mix until you get ganache.
• 🍼Pour it into a bottle and create drops on the edge. Then, pour the rest in the center, spread it and if you wish, draw a spiral with a small spatula.

Elaboration: Chocolate leaves

• 🍫Melt the chocolate for 1 min in the microwave, stir and draw leaves on paper with a spatula and brush to define.
• ❄️Refrigerate or freeze and place just before serving (handle carefully).

Elaboration: Termination

• 🍶Fill a pastry bag with leftover cream and decorate to taste.
• 🍒Add cherries and chocolate shavings on top.

Notes

1. The decoration is entirely optional. If you prefer something simpler, take a look at my previous version of Black Forest cake, which you can find in my chocolate recipes.

Enjoy every layer of this juicy and delicious cake! 🍫😋❤️