First make the kirsch syrup.

Add the sugar and water into asmall pot and bring to a boil over medium heat. Once at boil, turn off the heatand set aside to cool.

Then the syrup is cool, add theKirsch and mix together.

Prepare the cherry compote. Place the whole pitted cherries, sugar and Kirsch into a small pot and placeover low heat.

Cook the cherries for approximately 20 minutes until the cherries have cooked down and the sauce hasthickened, stirring regularly. Once the compote is at a jam consistency, setaside to cool.

Prepare a cake tin, greased andlined with parchment paper. Preheat the oven to 375F (190C)

Add the eggs, sugar and salt into a large bowl and whisk the mixture to the ribbon stage. This step isessential for this cake, incorporating air into the mixture, vital for thecake's structure, lightness, and rise.

To test ribbon stage, lift the whisk out of the bowl and the batter should fall back onto the surface in a thick, continuous stream, resembling a ribbon.

Add the flour and cocoa and fold in using a plastic spatula until homogenous, being careful not to collapse the foam.

Pour the batter into the prepared cake pan. Bake the cake for approximately 25-30 minutes until a toothpick comes out clean.

Remove the cake from the oven and set aside to cool for a few minutes. Remove the cake from the pan and let cool completely on a wire cooling rack.

Using a whisk or electric beaters, whip the cream to firm peaks. Add the icing sugar and vanilla and mix together. Keep refrigerated until ready to assemble the cake.

When the cake is completely cool, cut into 3 even layers.

Brush a generous layer of kirsch syrup on each layer.

Place the first layer of sponge on the serving plate. Spread one third of the cherry compote over the sponge and top with one third of the whipped cream. Spread half of the halved cherries over the cream.

Place the second layer of sponge on top. Spread one third of the cherry compote over the sponge and top with one third of the whipped cream. Spread the remaining half of the halved cherries over the cream.

Place the third layer of sponge on top. Spread the remaining cherry compote over the sponge and top with the remaining whipped cream.

Garnish with Maraschino or fresh cherries.

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