Black Forest Cake

Preheat oven to 350°F. Grease and flour an 8-inch round cake pan and line the bottom with parchment paper if desired.

In a large mixing bowl, beat the softened butter until smooth. Add the powdered sugar and continue beating until light and fluffy.

Beat together the eggs and vanilla extract, then gradually add them to the butter mixture.

In a separate bowl, whisk together the flour, cocoa powder, and baking powder.

Add the dry ingredients to the wet ingredients and mix until combined. Stir in the milk until the batter is smooth.

Pour the batter into the prepared pan and gently tap the pan on the counter to remove air bubbles.

Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean.

Cool in the pan for 10 minutes, then transfer to a wire rack and cool completely.

To make the frosting, beat the heavy whipping cream and powdered sugar together until stiff peaks form.

Carefully slice the cooled cake horizontally into 2 layers.

Place the bottom layer on a serving plate. Brush with cherry syrup and spread a layer of whipped cream over the top. Sprinkle with some cherries and chocolate shavings.

Add the second cake layer. Brush lightly with more cherry syrup.

Frost the top and sides of the cake with the remaining whipped cream.

Decorate with whipped cream swirls, cherries, and chocolate shavings.