Pit 200g fresh cherries, then simmer with 40g sugar, 50 ml water, and 25ml Kirsch for 5-8 minutes. Add ½ tbsp lemon juice, then puree half of the mixture, and leave the rest chunky for later.

Whisk 2 eggs and 70g sugar, then warm over a double boiler until 40°C. Mix in 48g cake flour and 12g cocoa powder, fold in melted butter and milk, bake at 170°C for 30 minutes, and slice into two layers.

Whip 160g heavy cream and 20g sugar until soft peaks form, then fold in the cherry puree. Transfer to a piping bag and set aside.

Line a 16cm cake mold, brush the first cake layer with cherry syrup, pipe cherry mousse, and top with more compote. Place the second cake layer on top (brush it with cherry syrup first), press down gently, cover with plastic wrap, and freeze for 3 hours.

Soak 3g gelatin leaves in 1 tablespoon of water and microwave to melt. Microwave 80g chocolate chips and 60g heavy cream to melt the chocolate and stir in the melted gelatin until it’s smooth and creamy.

Beat 150g heavy whipping cream in a large bowl until it’s semi-whipped. Fold the chocolate mixture into semi-whipped cream until smooth, then pour into an 18cm mold, creating a hollow center for the cake.

Heat 80g sugar, 80g glucose syrup, and 70g water until 103°C, then mix in 80g chocolate chips and 80g condensed milk. Emulsify with an immersion blender until smooth, then cool to 28-30°C.

Pour the cooled glaze over the frozen cake, smoothing it with an offset spatula. Decorate with chocolate bands or curls and fresh cherries, securing them with melted chocolate.

After chilling for 4 hours, slice and enjoy your gorgeous, layered chocolate cherry cake!