By daily 
Chocolate Forest Layered Cake
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For the Chocolate Sponge Cake:
1 Β½ cups all-purpose flour
1 Β½ tsp baking powder
ΒΌ cup unsweetened cocoa powder
Β½ tsp salt
Β½ cup unsalted butter, room temperature
1 cup granulated sugar
3 large eggs
1 tsp vanilla extract
Β½ cup whole milk
For the Cherry Filling:
2 cups fresh or frozen cherries, pitted
Β½ cup granulated sugar
1 tbsp cornstarch
2 tbsp water
1 tbsp lemon juice
For the Whipped Cream:
2 cups heavy cream
ΒΌ cup powdered sugar
1 tsp vanilla extract
For Decoration:
Dark chocolate curls
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Prepare the Chocolate Sponge Cake:
Preheat your oven to 350Β°F (175Β°C). Grease and line two 8-inch round cake pans.
In a bowl, whisk together flour, baking powder, cocoa powder, and salt.
In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla.
Gradually add the flour mixture, alternating with milk, beginning and ending with the flour mixture. Beat until just combined.
Divide the batter evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool completely.
Prepare the Cherry Filling:
In a saucepan, combine cherries and sugar over medium heat. Cook until the cherries release their juices.
In a small bowl, mix cornstarch with water. Add to the cherries and cook until the mixture thickens.
Stir in lemon juice and let the filling cool completely.
Assemble the Cake:
Spread the cherry filling between the cooled cake layers.
Cover the entire cake with whipped cream.
Decorate the Cake:
Top with dark chocolate curls π«π«