Black forest cherry cake

• Prepare everything necessary.
  

Preparing the sponge layers:

• Weigh the necessary ingredients. Sift the flour, cocoa, and baking powder through a sieve. Melt the butter in the microwave or on the stove, then cool it down.
  
• For the sponge layers, break the eggs into a bowl, add sugar.
  
• Mix until the components are combined. Place over a water bath so that the bottom of the bowl does not touch the liquid below. The water in the pot should simmer slowly. Keep stirring with a whisk until the sugar granules dissolve. This can be easily checked by dipping a finger into the egg mixture and trying to rub it between your fingers. The liquid will be quite warm.
  
• Whisk with a mixer until slow-flowing traces from the whisks remain on the surface. The mass will increase in volume and lighten in color.
  
• Add about a third of the dry ingredients.
  
• Mix at low speed or with a manual whisk. Here you need to act carefully, trying to preserve as many air bubbles as possible. Introduce half of the melted butter.
  
• Then add a third of the flour, the remaining butter, and finally, all the remaining flour. The batter will be quite liquid and very airy.
  
• Grease the bottom of the mold, here 19 cm in diameter, with butter and pour in the batter.
  
• Bake in the oven at 170 ℃ for 45 minutes. Check for readiness with a wooden stick – a toothpick or skewer. Cool and cut into 3 layers of equal thickness.
  

Preparing the cream:

• For the filling, remove the pits from the cherries. Whip the cream with 100 g of sugar until peaks form.
  
• The frozen cherries will release quite a lot of juice when thawed, it needs to be poured into a separate container, add sugar and mix until the crystals dissolve. At the same time, you can slightly heat the cherry juice.
  
• Lay the first layer in a cooking ring, soak with a third of the juice.
  
• Lay out the whipped cream in a circle, placing them for convenience in a pastry bag. Arrange pieces of cherries between them.
  
• Assemble the cake in this way. Cover the top with cream and refrigerate for a couple of hours.
  
• Remove from the mold, decorate as desired.
  
• The Black Forest cake is ready.