How to make an authentic black forrest gateau

Name: How to make an authentic black forrest gateau
Ingredients: 6.0 Eggs; 1.0tsp Vanilla extract; 250.0g Golden caster sugar; 50.0g Cocoa powder; 100.0g Plain flour; 150.0g Unsalted butter; 150.0g Block dark chocolate; 3.0tsp Raspberry preserve; 40.0 Black cherries pitted (or drained if canned); For the syrup; 200.0ml Water; 175.0g Golden caster sugar; 2.0Tbsp Kirsch; For kirsch cream; 1.0pt Whipping cream; 75.0g Golden caster sugar; 2.0tsp Vanilla extract; 3.0Tbsp Kirsch

This black Forrest gateau is amazing! Very retro but tastes superb

    
STEPS
INGREDIENTS

Gather ingredients
Mix the eggs, sugar and vanilla
Whisk until light and pale
Sift the cocoa and flour into a bowl
Sift into the egg mixture and fold in gently until fully incorporated
Spoon the sponge mixture into 20cm cake tins and bake in the oven for 20-25 minutes or until a skewer inserted comes out clean
Put the syrup ingredients into a pan and bring to a fast rolling boil. Leave to cool then pour the syrup carefully and equally over each of the cooled sponges
Place all cream ingredients in a bowl and whip until soft peak stage
Spread the raspberry preserve over the sponge
Decorate with the cream and cherries
Enjoy!!

6.0 Eggs
1.0tsp Vanilla extract
250.0g Golden caster sugar
50.0g Cocoa powder
100.0g Plain flour
150.0g Unsalted butter
150.0g Block dark chocolate
3.0tsp Raspberry preserve
40.0 Black cherries pitted (or drained if canned)
 For the syrup
200.0ml Water
175.0g Golden caster sugar
2.0Tbsp Kirsch
 For kirsch cream
1.0pt Whipping cream
75.0g Golden caster sugar
2.0tsp Vanilla extract
3.0Tbsp Kirsch

Didsbury, Manchester, UK