Step 1

Drain cherries, reserving 80ml (1/3 cup) syrup. Combine syrup and kirsch in a bowl. Place combined chocolate and thickened cream in a microwave-safe bowl. Cook on medium in microwave, stirring halfway, for 2-3 minutes until smooth. Chill, stirring halfway, for 1 hour or until thick. Use an electric beater to beat until thick and spreadable.

Step 2

Meanwhile, preheat oven to 180oC. Line a 26cm (base measurement) non-stick springform cake pan. Place flour and cocoa powder in a bowl. Place eggs and caster sugar in a separate bowl over a saucepan one-third filled with simmering water. Whisk for 4 minutes or until warm. Remove from heat. Use an electric beater to beat for 5 minutes or until a ribbon trail forms when beater is lifted. Fold flour mixture into egg mixture until just combined. Fold in the butter. Pour into lined pan. Bake for 35-40 minutes or until the sponge springs back when touched. Cool completely.

Step 3

Place dark chocolate and salt in a bowl. Bring pouring cream just to boil in a saucepan over medium heat. Pour the cream over chocolate. Whisk ganache until smooth.

Step 4

Cut cake horizontally into 3 layers. Place cake base on a plate. Drizzle with one-third of the syrup mixture. Spread over half the cream mixture. Top with one-third of the cherries. Continue layering with remaining cake, syrup mixture, cream mixture and half the remaining cherries, finishing with a cake layer. Pour over ganache and set aside to set. Top with remaining cherries and chocolate curls.