PREPARE: Heat oven to 180°C / 350°F / Gas 4. Line the base of a 20cm round springform cake tin with baking paper and grease the base and sides well with butter.

BEAT THE EGGS: Using an electric mixer with the paddle attachment fitted beat eggs, sugar and vanilla together until light and fluffy, around 5 minutes, then drizzle in the oil, beating continuously until incorporated.

MIX DRY INGREDIENTS: In a separate bowl, whisk together the flour, cocoa, baking powder and salt. Gently, but thoroughly fold the dry ingredients into the beaten egg mixture, ensuring it is well combined but keeping as much air in the mixture as possible.

BAKE: Pour into the prepared cake tin, then bake in the middle of the preheated oven for 25-30 minutes until risen and the cake has begun to pull away from the sides of the tin. Take care not to walk around in front of the oven too much while the cake is cooking, sponges are very fragile and can collapse.

COOL: Remove the cake from the oven and allow to cool in the tin for 5 minutes. Line a rack with baking paper and invert the cake on top, remove the tin and allow to cool completely before peeling off the top paper.

MAKE THE CHERRY COMPOTE: Drain the cherries and reserve 150ml of the juice. Mix 2 tablespoons of the juice with the cornflour/cornstarch in a small bowl until smooth. Heat the cherries with the sugar in a small saucepan, stir through the cornflour/cornstarch mixture and cook gently until thickened. Set aside to cool.

WHIP CREAM: Place the gelatine sheets in a shallow dish, pour over enough cold water to cover and allow to soften for 5 minutes. After 5 minutes squeeze out as much liquid as you can, then place the gelatine in a small saucepan with 3 Tbsp of the cream and heat very gently, stirring until the gelatine has dissolved. Meanwhile, use an electric mixer to whip the cream until stiff.

MIX CREAM: When the gelatine has dissolved, remove from the heat ad allow to cool slightly. Add two big spoonfuls of the whipped cream to the gelatine and stir to combine, then add the mixture back to the whipped cream, folding through, gently but thoroughly. Transfer ¼ of the cream to a piping bag with a star nozzle fitted and chill.

CUT CAKE: Use a long, serrated knife to carefully cut the cake horizontally into three layers. Place the bottom layer on a serving plate or stand, sprinkle over 1 tablespoon of the kirsch or rum, then top with half of the cherries and a layer of cream. Repeat with the next layer, then place the third layer on top. Sprinkle with the remaining kirsch or rum.

ADD CREAM TO CAKE: Spoon a layer of cream on the top of the cake and spread a thin layer of cream over the sides. Pipe tufts of cream evenly around the top of the cake and decorate with the fresh cherries.

DECORATE CAKE: Use a knife or peeler to shave the chocolate and make chocolate curls, then press them over the sides and in the middle of the cake. Chill until ready to eat.