Sourdough Black Forest Cake

In a large mixing bowl, combine the sourdough starter, the milk, and the flour. Cover and allow to sit at room temperature for 8-24 hours.After 8 to 24 hours, preheat the oven to 350 degrees Fahrenheit. Grease well two 8-inch round or 7-inch square cake pans.Scrape the sourdough batter into the bowl of an electric mixer (or grab your favorite wooden spoon to mix by hand).

Add the cane sugar, coconut oil, and vanilla and mix on low speed. Increase the speed to medium-low and add the eggs one at a time. Reduce speed to low and add sea salt, baking soda, and chocolate.

Mix just until uniform, scraping the sides of the bowl if needed. If the batter is very thick, add a few tablespoons of milk to thin it. Scrape the batter into the prepared pans and bake for 20-30 minutes or until a wooden skewer inserted in the middle comes out clean. Cool for at least 10 minutes in the pan before inverting onto a cooling rack.While the cake cools, prepare the soaking syrup and cherry whipped cream. In a small saucepan, combine the water and sugar and bring to a boil over medium-high heat, stirring occasionally to dissolve the sugar.

Remove the pan from the heat and stir in the kirsch. Set aside to cool to room temperature.To prepare the whipped cream, chill the bowl of an electric mixer in the refrigerator or freezer or by filling it with ice water for a few minutes and then drying thoroughly.

Place three cups heavy cream into a mixing bowl with kirsch and vanilla extract and beat on high speed using the whisk attachment until soft peaks appear.

Remove three-quarters of the mixture and reserve in the refrigerator to layer with the cake. Beat the remaining cream to firm peaks. Spoon into a piping bag and refrigerate.To assemble the cake, slice each cooled cake horizontally to create a total of four thin layers. Save one of the bottom layers to use as the top layer, since it is flat and smooth on one side.

Place one layer on a serving plate and brush it generously with a bit of the soaking syrup. Spoon on one or two large dollops of the refrigerated whipped cream (approx. 1/2 cup) and spread evenly. Scatter one-third of the cherries across the cream.

Place the next cake layer on top and press down gently. Repeat as with the previous layer with the soaking syrup, whipped cream, and cherries, then do it again with the third layer.

Place the final fourth cake layer on the top, making sure the flat side of the layer is face-up. Soak with the remaining syrup and spread the remaining whipped cream all over the top and sides of the cake.Scatter the grated or curled chocolate on the top and sides as you desire. As a final touch, pipe the firm cream into rosettes around the edge of the top of the cake and place a cherry on top of each rosette.

Serve immediately or refrigerate for up to three hours. Flavor-wise, the cake is even better the next day, but the whipped cream will droop within a few hours, so for the sake of presentation, serve within hours of assembling.