Preheat your oven to 180°C (350°F). Grease and line an 18cm (7-inch) round cake tin with parchment paper. In a large mixing bowl, whisk the eggs and sugar using an electric mixer until the mixture triples in volume and becomes pale and fluffy. This step is crucial for a light and airy sponge.

Sift the flour, cocoa powder, and baking powder into the egg mixture. Gently fold the dry ingredients into the eggs using a spatula, taking care not to deflate the batter. Add the vanilla extract and mix lightly. Pour the batter into the prepared tin and bake for 20–25 minutes or until a skewer inserted into the centre comes out clean.

Allow the sponge to cool completely in the tin before removing it. Once cooled, carefully slice the sponge into two even layers using a serrated knife. Set aside while preparing the filling and whipped cream.

To prepare the cherry filling, combine the pitted cherries, sugar, and Kirsch in a small saucepan. Heat over medium heat until the cherries release their juices. In a small bowl, mix the corn starch with water, then stir it into the cherry mixture. Cook for an additional 2–3 minutes until thickened. Remove from heat and let it cool completely.

For the whipped cream, chill a mixing bowl and beaters in the freezer for 10 minutes. Then, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Be cautious not to over whip, as the cream may turn grainy.

Assemble the cake by placing the bottom sponge layer on a serving plate. Spread a layer of the cooled cherry filling over the sponge, followed by a generous layer of whipped cream. Place the second sponge layer on top and press gently to secure.

Cover the top and sides of the cake with the remaining whipped cream, smoothing it evenly with an offset spatula. Sprinkle the shaved dark chocolate over the top and sides of the cake. Garnish with fresh cherries for a classic presentation.

Chill the cake in the refrigerator for at least 2 hours before serving to allow the flavours to meld. Slice and serve with a cup of freshly brewed coffee or tea. For an authentic touch, pair with a small glass of Kirsch on the side. Enjoy the rich, balanced flavours of this iconic German dessert.