Preheat oven to 180°C / 350°F (160°C fan). Grease 3 x 20cm (8”) cake pans with butter, line with parchment / baking paper.

Sift dry ingredients by combining the cocoa and plain flour into a bowl. Set aside.

Beat eggs for 30 seconds on speed 6 of a stand mixer fitted with a whisk attachment, or hand beater.

With the beater still going, slowly pour the sugar in over 45 seconds, then add the vanilla.

Beat for 7 minutes more on speed 8, or until tripled in volume and pale in colour.

Add the flour and cocoa mixture to the batter, folding in with a spatula until just combined.

Add the butter and fold gently through until just combined.

Pour the batter into the three prepared pans.

Place into the oven and bake for 25 minutes, until springy to the touch.

Remove from the oven and cool in the pan for 10 minutes before turning the cakes out onto a rack to cool completely.

Drain jar of cherries, reserving liquid.

Measure out ¼ cup (60ml) of the reserved cherry juice and mix with the cornflour to make a slurry. Set aside.

Add sugar and another ⅓ cup of reserved juice to a pot over medium-low heat, and bring to a gentle simmer.

Stir in the cornflour slurry and bring to a simmer, cooking for 1 minute until it thickens into a thin syrup.

Remove from heat, stir in kirsch, and pour the syrup over the drained cherries. Allow to cool completely.

Place one cake layer upside down on a serving platter.

Brush the cake layer with ¼ cup of the cherry syrup.

Spread with 1 cup of whipped cream, leaving a 1cm (½") border.

Top the cream with half the cherries.

Top with another cake layer, repeat with syrup, cream, and remaining cherries, then place 3rd layer on top.

Spread the remaining cream over the top and side of the cake.

Pipe dollops around the edge using a star-tipped nozzle and top each with a cherry.

Pile large chocolate curls in the middle and use smaller shavings to coat the sides.

Refrigerate for at least 4 hours, preferably overnight.

Remove from the fridge 30 minutes prior to serving, slice and serve.