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

Combine dry ingredients by sifting 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. 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.

Place a medium pot over medium-low heat. Add the sugar and another ⅓ cup of reserved juice. Bring to a gentle simmer to dissolve the sugar.

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

Remove from the heat and stir in the kirsch. Pour the syrup over the drained cherries and allow to cool completely before using.

Break up the block of chocolate and place in a microwave-safe bowl. Melt in microwave by heating over three 20 second bursts.

Pour the melted chocolate over the back of a baking pan and spread out with a spatula as thinly as possible. Refrigerate for 3 – 4 minutes until the centre is just set.

Using something with a sharp, straight edge, scrape along the tray to create curls.

Refrigerate curls until ready to use.

Place cream, icing sugar, and vanilla in a large bowl. Whip into pretty stiff peaks – about 5 minutes on high.

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.

Repeat with another cake layer, brush with ¼ cup syrup, spread with 1 cup cream, top with remaining cherries.

Place the 3rd cake layer on top.

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

Pipe dollops around the edge of top using a large star-tipped nozzle. Top each dollop with a maraschino cherry.

Pile large chocolate curls in the middle and use shavings to coat the base of the sides of the cake.

Leave cake in the fridge for at least 4 hours, preferably overnight.

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