Start preparing the sponge cake by putting the chocolate in a bowl and let it melt on the fire in a bain-marie for a few minutes; then add the butter reduced to pieces and mix the two ingredients. Let them cool down a bit.

In a large bowl, place the eggs together with the granulated sugar.

Start the planetary mixer or the electric mixer at high speed for about 10 minutes.

When the eggs have reached a fairly thick consistency, add the warm chocolate and mix, with the help of a spatula, from bottom to top, being careful not to dismantle the eggs.

Collect the flour and, using a sieve, sift it well before adding it to the mixture in two stages.

At this point, lightly grease and flour a 22 cm mold and pour the created cream into it.

Place in the oven and cook at 180 degrees for about 40 minutes.

After this time, remove the pan from the oven and allow the sponge cake to cool completely before removing it from the mold.

Now retrieve the cherries previously washed and, with the help of a pitter, extract the stone from each of them.

Place them in a non-stick pan together with 80 g of granulated sugar and Kirsch.

Cook the ingredients over high heat for 5 minutes to release all the fruit syrup.

Once cooked, take a sieve and filter the juice produced into a small bowl.

Take the sponge cake and with a knife divide it into 3 discs of the same thickness.

Brush the first layer of chocolate sponge cake with the cherry juice combined with 100 ml of cold water.

Take a bowl and insert the cream with 50 g of granulated sugar inside; start the electric whisk and whip the ingredients at high speed. The result will be a smooth and fluffy mixture.

At this point, place the first layer of sponge cake on a serving dish. Cover it with some previously cooked cherries and half the amount of whipped cream.

Repeat the same operation with the second disc as well.

Complete the cake with the last layer of sponge cake. Coat it completely with the remaining whipped cream (set aside a cup that will be used for the final garnish).

Spread it both on the surface and on the sides with the help of a smooth spatula.

Cover all the edges of the cake with the chocolate sprinkles.

Fill the sac a poche with the whipped cream kept aside and form small roses on the edges of the surface.

Using a potato peeler, create many small dark chocolate curls.

Distribute the chocolate curls in the central part of the cake.

Complete the decoration of your Black Forest Cake by placing a few whole cherries on top of the wisps of cream.