1. Bake the Cake

• Preheat oven to 320°F (160°C). Line a 9-inch springform pan with parchment paper.
• In a bowl, beat eggs, sugar, butter, and vanilla for 3 minutes until creamy.
• Sift in flour, cocoa, baking powder, and salt and mix until combined.
• Pour into the pan and bake for 30-35 minutes (or until a toothpick comes out clean).
• Cool in the pan for 15 minutes, then transfer to a wire rack.

2. Make the Cherry Filling

• Place drained cherries in a bowl.
• In a saucepan, bring ¼ cup cherry water, kirsch, and sugar to a simmer.
• Mix cornstarch with remaining ¼ cup cherry water, then stir into the pan.
• Cook 1-2 minutes until thickened, then pour over cherries. Let cool.

3. Whip the Cream

• Beat heavy cream on medium-high until soft peaks form (2-3 minutes).
• Add sugar and mix until stiff peaks form (1-2 minutes). (Don’t overmix!)

4. Assemble the Cake

• Slice cake into 3 layers.
• Place the bottom layer on a cake turner and brush with cherry syrup.
• Spread with whipped cream, creating a border around the edge.
• Spoon half the cherry filling inside the cream ring.
• Add more whipped cream, then place the second cake layer on top. Repeat.
• Place the third cake layer on top and frost the entire cake with whipped cream.
• Chill for at least 4 hours (preferably overnight).

5. Decorate & Serve

• Garnish with chocolate shavings, cherries, and extra whipped cream.
• Slice and enjoy this indulgent, authentic German masterpiece!