Yesterday is our first attempt on black forest cake. The recipe is from page 346 of Fine French Desserts. We didn't do well on chocolate genoese sponge. We did not get the height that we want as we used 23 cm round cake pan instead of 20 cm. As a result, we cut the cake into two layers with one layer of cream in between. The recipe mentions that we need only 250 ml heavy cream for chantilly cream. But we used 600 ml heavy cream. Here in Sydney, the cream usually come in two sizes: 300 ml or 600 ml from the shop.