Black Forest Cake

Preheat the oven to 180°C (350°F)

Grease and flour three 20cm-diameter baking pans. Reserve

Prepare the cake: In a small saucepan, melt the butter over low heat and let it cool

In a stand mixer, beat the eggs, vanilla extract, and confectioners' sugar at high speed until smooth (about 10 minutes). Reserve

In a large bowl, whisk together the flour and dark chocolate chips sifted

Add the egg mixture and mix gently

Add the melted butter, alternating with two tablespoons of confectioners' sugar, and mix well

Distribute the batter evenly among the prepared pans and bake for 15-20 minutes or until a toothpick inserted in the center comes out clean

Remove from the oven, let cool for 5 minutes, then remove from the pans and place on wire racks to cool completely

Prepare the syrup: In a small saucepan, dissolve the confectioners' sugar in water over medium heat

Wait for it to boil, then reduce the heat and simmer for 5 minutes

Remove from the heat and stir in the brandy

Let it cool to room temperature. Reserve

Prepare the whipped cream: In a stand mixer, beat the heavy cream until stiff peaks form

Without stopping the mixer, add the confectioners' sugar and mix well

Add the brandy and mix gently. Reserve

Assemble the cake: Place one of the cooled cakes on a serving plate and drizzle with 1/3 of the syrup

Spread a layer of whipped cream over the cake, leaving a 1cm border around the edges

Top with half of the chopped cherries, reserving some for garnish

Repeat the process with another cake, syrup, whipped cream, and cherries

Finish with the remaining cake, syrup, and whipped cream

Garnish with the reserved cherries and chocolate shavings

Refrigerate for at least 1 hour before serving

Serves 8-10.