Chocolate Sponge Cake

1. Preheat the oven to 160°C fan forced
2. Line the bottom of an 8-inch cake tin with parchment paper
3. In a medium bowl whisk the egg yolks, milk, and oil together
4. Sift the flour, cocoa powder, and cornstarch into the bowl and whisk until just combined
5. In the bowl of a stand mixer fitted with a whisk attachment or a large bowl with an electric mixer whip the egg whites with sugar on high speed until stiff peaks
6. In three additions fold the meringue into the egg mixture, being careful not to deflate the bubbles
7. Transfer the cake batter to the cake tin
8. Fill a larger baking tray with 1cm of boiling water and place the cake tin in the tray
9. Bake for 70 minutes, or until it springs back when touched
10. Cool on a wire rack
11. Once cooled run a knife around the edge of the cake tin and invert the pan
12. Wrap in cling wrap and place in the fridge until assembly

Cherries

1. Combine the cherries, sugar, and kirsch or rum in a medium-sized bowl and toss to combine
2. Let the cherries sit for 15-30 minutes to allow them to absorb flavor and release syrup (you will use the syrup to soak the sponge cake later)

Vanilla Whipped Cream

1. Combine the cream, vanilla and sugar in the bowl of a stand mixer fitted with a whisk attachment
2. Whisk until medium stiff peaks form.
3. Reserve in the fridge until assembly

Chocolate Ganache

1. Put the finely chopped chocolate in a medium-sized heatproof bowl
2. Heat the milk in a small saucepan or microwave until steaming, but not boiling
3. Pour the milk over the chocolate and set aside for 5 minutes or until melted
4. Stir until smooth and set aside to cool to room temperature

Assembly

1. Cut the cake into three equal layers
2. Place a cake layer on a turn table and drizzle with the cherry syrup
3. Spread over a thin layer of cream and top with a layer of cherries
4. Spread over another layer of cream to cover the cherries then top with another sheet of sponge
5. Repeat and cover with the final sponge layer
6. Using an offset spatula cover the cake in a thin layer of cream, spinning the turntable as you go to create a smooth finish
7. Cover the sides of the cake with chocolate shavings
8. Place the remaining cream in a piping bag fitted with a star tip and pipe a border around the edge of the cake
9. Fill the center with the room-temperature chocolate ganache
10. Top with cherries and a sprinkling of chocolate shavings