Black Forest Cake

Ingredients:

Chocolate Sponge:

6 large eggs, room temperature

1 1/4 cup superfine sugar

1/2 cup Dutch-processed cocoa powder

2/3 cup all-purpose flour

150g unsalted butter, melted and cooled

Cherry Syrup:

670g pitted Morello cherries in syrup, drained, syrup reserved

1/3 cup kirsch or cherry liqueur (optional)

1/2 cup superfine sugar

4 tsp cornstarch

Decoration:

4 cups heavy cream

2 tsp vanilla extract

1/3 cup soft icing sugar

100g dark chocolate

12 maraschino or fresh cherries

Directions: