Black Forest Cake

Prepare the Sponge: Whisk eggs briefly, then add sugar and vanilla, beating until voluminous. Fold in sifted cocoa and flour, then melted butter. Bake in lined pans until a tester comes out clean.

Make the Cherry Syrup: Simmer cherry juice with sugar, then thicken with a cornstarch slurry. Add kirsch, then pour over the drained cherries.

Assemble the Cake: Layer sponges with whipped cream and cherries, soaking each sponge with cherry syrup. Cover the assembled cake with more whipped cream and decorate with chocolate curls and cherries.

Chill: Let the cake rest in the fridge overnight to develop flavors and moisten the sponge thoroughly.