1-First Step: Preheat your oven to 350°F (175°C). Grease and line three 9-inch round cake pans with parchment paper for easy release. This prevents sticking and keeps layers intact.

2-Second Step: In a heatproof bowl over simmering water, warm 6 large eggs and 1 cup granulated sugar. Whisk constantly until the mixture reaches 110°F and feels warm to the touch. This gentle heat helps volume later.

3-Third Step: Transfer to a stand mixer or use a hand mixer. Beat on high speed for 10 minutes until tripled in volume and reaches the ribbon stage lift the whisk, and the batter falls in a thick ribbon that dissolves slowly. Patience here makes fluffy cake.

4-Fourth Step: Sift together ½ cup unsweetened cocoa powder and ¾ cup all-purpose flour. Gently fold into the egg mixture in three additions using a spatula. Move slowly to keep air bubbles. Divide batter evenly among the three pans, about 1 cup each.

5-Fifth Step: Bake for 20-25 minutes until a toothpick comes out clean and the tops spring back. Cool in pans for 10 minutes, then invert onto wire racks to cool completely. This takes about 1 hour total.

6-Sixth Step: Drain 2 cans (14 oz each) pitted sour cherries, reserving ½ cup juice and 1 cup syrup. Mix ½ cup kirsch with the ½ cup reserved juice for the soak. Taste and adjust sweetness if needed. For alcohol-free, use extra cherry juice.

7-Seventh Step: Chill a large bowl and beaters in the freezer for 15 minutes. Whip 2 cups heavy whipping cream with ¼ cup powdered sugar and 1 tsp vanilla extract on medium-high until stiff peaks form, about 3-4 minutes. Overbeating turns it buttery, so watch closely.

8-Eighth Step: In a saucepan, combine 1 cup reserved cherry syrup with 1 tbsp cornstarch (mixed with 1 tbsp water to slurry). Bring to a boil over medium heat, stirring until thickened, 2-3 minutes. Stir in drained cherries, cool slightly. This glossy mix holds everything together.

9-Ninth Step: Level cooled cake layers if domed. Place first layer on a serving plate or cake board. Brush generously with ⅓ of the kirsch soak. Spread half the cherry filling, then ⅓ of the whipped cream.

10-Tenth Step: Add second layer, repeat soak, remaining cherries, and another ⅓ cream. Top with third layer, soak it, and frost sides and top with remaining cream using an offset spatula for smooth finish.

11-Final Step: Pipe rosettes around the top edge with a star tip. Sprinkle chocolate shavings generously and place fresh cherries on each rosette. Chill for at least 4 hours or overnight to set flavors and firm slices. Total time: 2 hours active plus chilling. Slice cold for clean cuts. For visuals, see this detailed Black Forest cake tutorial.