Pastry by Saloni

How to Make the Chocolate Sponge Cake
1 Preheat the oven to 350°F (175°C). Grease and line your cake tins with baking paper. You can use three 6-inch (15 cm) round pans or two 8-inch (20 cm) pans. This recipe uses three 6-inch pans for a taller, layered cake.
2 In a large mixing bowl, whisk together the milk, vinegar, and yogurt. Let the mixture sit for about 5 minutes to curdle slightly, creating a buttermilk-like texture.
3 Add castor sugar, light brown sugar, oil, and vanilla extract. Mix until sugars dissolve and the mixture is smooth.
4 Sift cocoa powder, baking powder, baking soda, flour, and salt into the wet mixture. Gently fold until smooth and lump-free, without overmixing.
5 Evenly divide the batter between the prepared cake tins. Bake for 20–22 minutes, or until the tops are set and a toothpick inserted into the center comes out clean.
6 Let the cakes cool in the tins for 5–10 minutes, then transfer them to a wire rack to cool completely.
7 Once cooled, trim a thin layer off the top of each cake to level them before assembling.
How to Make the Cherry Filling
9 In a medium saucepan, combine half of the chopped cherries with the cranberry juice (or water), sugar, and cornstarch. Place the pan over medium heat and stir as the mixture begins to simmer and thicken.
10 Once it boils gently, reduce heat to low and let it bubble for 30 seconds to cook out the starch taste and thicken.
11 Remove the saucepan from the heat and stir in the remaining cherries along with the lemon juice or Kirsch. Mix well to evenly combine.
12 Transfer the cherry filling to a bowl, cover with plastic wrap pressed directly on the surface, and chill for 4–5 hours until cold and thickened.
13 Before using, give the chilled filling a gentle stir with a spatula to ensure it’s smooth and evenly mixed.
How to Make the Vanilla Whipped Cream
15 In a chilled mixing bowl, pour in the whipped cream. Add the powdered sugar and vanilla extract. If you're using Kirsch, add it at this stage as well.
16 Using a hand mixer or stand mixer, whip the mixture on medium-high speed until stiff peaks form. This means the cream should hold its shape when you lift the beaters.
17 Once whipped, use the cream immediately to frost the cake, or store it in the refrigerator until you're ready to assemble. For best texture, use within a few hours.
How to Assemble the Black Forest Cake
19 Place the first chocolate sponge layer on a serving plate and lightly brush the top with cherry syrup to keep it moist.
20 Spread an even layer of vanilla whipped cream over the cake, then pipe a ring of whipped cream around the edge to help hold the filling in place. Spoon a generous amount of cherry filling inside the ring and gently spread it across the surface.
21 Carefully place the second cake layer on top and repeat the process: brush with syrup, spread whipped cream, and add the cherry filling.
22 Place the final cake layer on top. Cover the top and sides with whipped cream, smoothing or swirling with an offset spatula as desired.
23 Decorate the top with piped whipped cream, whole or halved cherries, chocolate shavings or curls, and a light dusting of cocoa powder for a classic Black Forest look.
24 Chill the assembled cake in the refrigerator for at least 2 to 4 hours before slicing. This allows the layers to set and the flavors to meld beautifully