Method

1. Preheat the oven to 175˚C.

To make the Cake

1. Measure all ingredients into a large mixing bowl.
2. Mix together but do not over whisk.
3. Divide the batter and pour into 3 prepared cake tins and smooth the surface with a spatula.
4. Bake in the oven at 175˚C for 20 to 25 minutes or until toothpick inserted into the center of the cake comes out clean.
5. Place the cakes on a wire rack to cool. Then invert the cakes onto a greased rack and cool completely.
6. Strain the syrup from the cherries. Set aside.
7. Use a pastry brush to brush a light layer of syrup on top of each cake layer and set aside.

To Make the Whipped Cream Frosting

1. To prepare whipped cream, whisk all the ingredients on low speed until frothy (about 30 seconds). Increase the mixer speed to medium high and continue to whisk until the mixture forms a stiff peak, 2-3 minutes. Take care not to over whisk the cream, else it will curdle.
2. To Assemble the Black Forest Cake
3. Place one cake layer on a serving plate and spread with 1/3rd of whipping cream, and then cover the cream layer with about 15 pieces of cherries. Place another layer of on top followed by 1/3rd of whipped cream and cherries. Place the remaining cake layer on top and press lightly to level the cake. With the remaining cream, cover the top and sides of the cake. Leave some cream to pipe a decorative border on the cake.
4. For the chocolate shaving, use half a bar of 70% chocolate and use a peeler to scrape the chocolate. Gently press the chocolate shavings into the sides of the cake. You can use a plastic scraper as support to lift the shavings and place them on the sides of the cake.
5. Using a large star nozzle, pipe a decorative border with the frosting on the top edge of the cake. Place the cherries on top and sprinkle some more chocolate shavings.
6. Chill the cake in the fridge before serving.