Crack 3 large eggs (or 4 medium) into a large bowl, add 85g granulated sugar, and whisk to combine.

Place the bowl over a saucepan with simmering water and keep whisking until the mixture reaches 40°C (104°F). Remove from heat.

Melt 25g unsalted butter and 25g milk in the still-warm saucepan while beating the egg mixture on high speed for 6 minutes until pale and foamy.

Sift 70g cake flour and 20g cocoa powder in 2 batches into the egg mixture, folding gently with a spatula for a smooth batter.

Scoop a small amount of batter into the melted butter-milk mixture, mix, and fold back into the main batter.

Prepare a 15 cm (6-inch) cake pan with parchment paper and oil. Pour the batter in and bake at 180°C (356°F) for 35–40 minutes. Let cool completely for 1 hour.

Combine 280g canned cherries, 30g sugar, and a pinch of salt in a saucepan over heat.

Remove from heat, stir in 1 tablespoon of Kirsch, and let cool. Separate cherries from syrup using a sieve and set both aside.

Pour 450 ml heavy cream into a bowl and place it over an ice water bath. Beat at high speed until soft peaks form.

Add 40g powdered sugar and 1 tablespoon of Kirsch to the cream and continue beating until stiff peaks form.

Reserve 200g of whipped cream in a separate bowl for icing and refrigerate.

Slice the cooled sponge cake into 3 even layers using a serrated knife. Trim the top for a flat surface.

Place the first cake layer on a stand, securing it with a small amount of whipped cream. Brush with cherry syrup to enhance flavor.

Spread whipped cream over the layer using an offset spatula. Add canned cherries, then spread another thin layer of cream to level it out.

Repeat the process for the second layer, smoothing the cream between layers. Place the final layer on top and brush with cherry syrup.

Whisk the reserved whipped cream to adjust stiffness, then apply a thin crumb coat to the cake.

Cover the entire cake with a smooth layer of icing cream, using a scraper to even out the sides and top. Clean the scraper between swipes for a polished look.

Chill the cake in the fridge for at least 3 hours to set the cream.

Garnishing and Serving

Shave 50g dark chocolate with a knife and sprinkle the shavings on top and around the base of the cake. Pipe swirls of whipped cream around the edges with a piping bag and crown each with a fresh cherry. Slice and enjoy!