Black Forest Cake

1. Preheat the oven to 180C (350F). Spray 3 x15cm/6in cake tins with cake release and line the base with greaseproof paper.
2. Put the vegetable oil, vinegar, milk and vanilla in a large bowl and mix together.
3. Sift the flour, sugar, cocoa powder, bicarbonate of soda and salt over bowl.
4. Use a balloon whisk to mix together until you have a glossy thick batter.
5. Divide the batter between the tins and bake for 25-30 minutes or until the cakes a springy to the touch and a toothpick inserted in the centre comes out clean.
6. Cool the cakes in the tins for 10 minutes then turn out onto a wire rack to cool completely. You might need to level the cakes but cutting off any domes with a cake leveller.
7. Strain the cherries reserving the liquid. Brush the kirch over the sponge cakes so it soaks in, this can be done while they are still warm. 

Make the Chocolate Curls

1.  Melt the dark chocolate over a double boiler or in the microwave in short bursts.
2. Spread the chocolate onto a marble board (or the back of a roasting tin) using an offset spatula.
3.  Brace the tin or marble board against you. Use a bench scraper or a knife to create the curls while the chocolate is still a little wet. Angle the bench scraper at a 45 angle and push it through the chocolate towards you (or away from you)  to create the curls. You can put these in the fridge to set. Alternatively make chocolate shavings: scrape a vegetable peeler against a cold bar of chocolate.

Make the whipped cream

1. Put the double cream, icing sugar and vanilla in a bowl. Use a hand mixer to whisk, on low speed initially and then increase speed gradually until you have firm peaks (careful not to over-whisk!).
2. Transfer the cream into a piping bag fitted with a large star (or plain) tip.

Assemble the cake

1. Add a small amount of cream to secure the bottom sponge layer onto your plate or cake stand.
2. Pipe the whipped cream over the bottom cake layer and dot with the cherries. Repeat with the second layer and top with the third. Put in the fridge to cool.
3. Smooth the cream over the entire cake using a bench scraper. 
4. Pipe rosettes of the whipped cream over the top using a large star tip.
5. Cover the entire cake with chocolate curls, fitting them around the perimeter. The curls should easily stick onto the frosting. Alternatively press chocolate shavings to the side of the cake.
6. Decorate with fresh cherries and add a fine dusting of cocoa powder. Serve immediately!