Step 1

In a medium sized mixing bowl, add 1/2 cup(125ml) of the cherry juice or water and corn starch and use a whisk to combine. Set aside. If using water, add the food color (optional) at this point and mix until evenly mixed in.

Step 2

Chop the cherries into small pieces and add half to a large saucepan along with the sugar, remaining cherry juice (or water), lemon juice and salt. Set the other half aside for later. Stir continuously and bring to a boil on medium high heat. Then lower to medium heat and simmer for 3 minutes.

Step 3

Add the corn starch mixture, purple and red food gel (optional) and stir through until the mixture turns glossy and thickens. Stir for another 2 minutes then turn the heat off and add the remaining cherries and the kirsch. Stir through and transfer to a bowl. Cover with plastic wrap and allow to cool at room temperature. This mixture can be made up to 5 days in advance and stored in the fridge.

Step 4

Add the sugar and water into a small saucepan and bring to a boil. Once the sugar is dissolved, take off the heat and add the kirsch. Mix and set aside to cool completely before using.

Step 5

Preheat a fan forced oven to 150C / 300F (conventional oven to 170C / 340F). Spray only the bottom (not sides) of two 8-inch cake tins with oil spray and line the bottom with baking paper.

Step 6

To a medium sized mixing bowl, whisk together the cake flour, cocoa powder, baking powder and salt. Set aside.

Step 7

To a separate large bowl add the egg whites and cream of tartar. Use an electric hand beater to whisk until frothy. Slowly add 1/2 cup (105g) of the sugar while the mixer is on high speed. Once all the sugar has been added continue mixing for 90 seconds. The mixture will thicken and become glossy. Take care not to overwhip the mixture otherwise it will result in large air bubbles in your cake.

Step 8

To a separate bowl, add the egg yolks, remaining sugar, water, and vanilla extract and use your electric hand mixer to whip until pale, thickened, and creamy, about 5 minutes. The mixture should fall off in ribbons when you lift the beaters.

Step 9

Sift 1/3 of the dry ingredients into the egg yolk mixture and use a spatula to fold through. Then repeat with another 1/3 of the dry ingredients until all of it is combined. Take care not to overmix.

Step 10

Add half the meringue and gently fold through with a spatula. Then add the other half and repeat.

Step 11

Divide the mixture between the two cake tins and bake in the middle rack of your oven for 30 minutes or until a toothpick inserted into the center comes out clean. Once baked, allow to cool in the tins for 10 minutes before carefully running a knife around the sides to release them. Transfer to a cooling rack to cool completely.

Step 12

Add all the ingredients in a large mixing bowl (glass or metal, not plastic) and use an electric hand mixer fitted with beaters or a stand mixer fitted with a whisk attachment to whip until you reach stiff peaks. This usually takes about 3 - 4 minutes to achieve. What you’re looking for is a smooth but stiff whipped cream, not one that looks split. If it looks split or separated, congratulations, you’re on your way to making butter! Once finished, fold through the kirsch (optional)

Step 13

Add your first layer of cake to your serving plate. Brush with simple syrup and add about 1/4 cup of Chantilly cream. Fit the end of a piping bag with an open star tip and pipe a tube of frosting around the top of the cream. Add 1/3 of the cherry mixture and spread evenly using a spoon. Then add the next layer of cake and repeat until all cake has been laid on.

Step 14

For the top of the cake repeat this process but add chocolate sauce instead of cherry filling. Coat the sides of the cake with cream. You should have cream left over to pipe on top of the cake. Spread the cream around the sides of the cake as evenly as you can. Stick the chocolate shavings around the sides of the cake.

Step 15

To finish, pipe swirls of cream on top of the cake and add cherries on top.