Preheat the oven to 350 F and place a rack in the center of the oven.

In a medium bowl add in the eggs, sugar, vanilla, salt, yogurt, milk and oil. Use an electric mixer to beat until smooth.

Pour in the flour, baking soda, baking powder, and sift in the cocoa powder. Use the mixer to beat once more until smooth.

Grease a baking sheet with a baking spray containing flour (optionally also lay down a sheet o parchment for extra security).

Scoop the cake batter onto the baking sheet and use a spatula to spread it out evenly.

Bake in the preheated oven for 20-25 minutes until fully baked and a toothpick comes out clean.

Remove the pan from the oven and place on a rack to cool for 5-10 minutes. Use a knife to loosen the cake from the edges of the pan if needed.

Lay a sheet of parchment on top of the cake followed by a cooling rack upside down. Holding on to the baking sheet, parchment, and cooling rack, flip the stack over so the cake can release and fall out of the baking sheet.

Leave to cool completely.

Rinse and pit the cherries. Cut them in half and add them into a large pan along with the sugar and kirsch.

Place over medium heat and simmer until the liquid becomes thick and syrupy. It will just bubble a little, then a lot, and then start to reduce. Stir the mixture frequently. You don't want the cherries to break down just soften.

Once cooked, remove from the heat and leave to cool completely. If you need them to cool quickly, pour onto a large baking dish and spread them out.

In a large mixing bowl, whip together the egg yolks, sugar, salt, and vanilla. Whip on high until pale and thick. Scrape down the sides and bottom of the bowl.

Then add in the mascarpone and whip again until smooth.

Pour in the cold heavy cream and whip until soft peaks form.

Trim the chocolate cake into two pieces that fit snuggly into the glass or ceramic dish.

Lay one layer into the bottom of the dish and use a brush or a ladle to soak with half of the cherry juice.

Spoon half of the simmered cherries over the chocolate cake.

Dollop half of the mascarpone cream over the cherries and spread carefully into an even layer.

Top with the second slice of cake and soak with the second half of the juice. Spoon on the second portion of simmered cherries. If there is still space in the dish, spoon on the remaining cream. However, if your dish is full, whip the cream a little more into medium stiff peaks and dollop it on top of the cherries so it holds its shape.

Smooth out the cream before laying a sheet of plastic onto the surface.

Place the dish into the fridge at least overnight.

Just before serving, remove the plastic and use a fine mesh sieve to dust the top with cocoa powder.

Use a metal spatula or serving spoon to scoop the cake out of the dish.

Keep leftovers in the fridge.