Classic Black Forest Cake

In a mixing bowl fitted with a paddle attachment, mix all the ingredients together for 2 minutes at low speed & 4 minutes at medium speed.
Scale 185 g per 18 cm diameter cake ring, and put onto a tray and into a preheated oven to bake.
Time: 25'
Oven Type: Deck
Top Temperature: 180 °C
Bottom Temperature: 180 °C
Damper: closed
15% Water loss

Bring the water and sugar to a boil, then add the Classic Cherry.
Use 50 g of syrup on each layer of the cocoa sponge.

Deposit into piping bag for easier application.

Use 75 g per layer. 

Whip the Ambiante at medium speed to a stiff peak.
Pipe 80 g per layer.

Spread a thin layer of tempered chocolate on a marble slab, then let it set before scraping to make into chocolate shavings.

For an 18 cm diameter cake ring:
Slice the sponge into equal layers, each 8 mm to 1 cm thick.
Soak the first layer of sponge with 50 g of syrup, pipe 80 g of whipped cream, and add 75 g of Topfil Cherry piped evenly on top.
Repeat the same process for the second layer.
Place the final layer of sponge on top and soak it with syrup.
Spread a thin layer of whipped cream over the surface.
Freeze or decorate immediately.

For decoration:
Spread a thin layer of whipped cream around the assembled Black Forest.
Sprinkle chocolate shavings around the sides.
Pipe 8 rosettes of cream on top and add chocolate shavings over the surface as well.