Make the chocolate cake:

Cup of Yum
1. Preheat oven to 350°F/177°C.
2. Line 2 x 6" round pans with parchment paper and lightly grease the sides with oil.
3. In a medium bowl, lightly beat together the eggs, vegetable oil and vanilla extract. Set aside.
4. Sift together cocoa powder, cake flour, baking powder, baking soda and sea salt into a large bowl. Add in the granulated sugar.
5. Alternate pouring the beaten egg mixture into the dry ingredients with the buttermilk and whisk to combine.
6. Divide the cake batter in half and pour into the prepared cake pans. (I use a scale to equally distribute the cake batter).
7. Give the pans a few taps to release any trapped air bubbles.
8. Bake at 350°F/177°C for 22-25 minutes, or until a toothpick inserted comes out clean or with the slightest crumbs clinging to it.
9. Remove the cakes from the oven and let cool in the pan for 5 minutes.
10. Transfer the cakes out of the pan to a wire cooling rack to cool completely.
11. Use a sharp serrated knife to trim off the top of the cake (mound).
12. At this point, you can wrap the cooled cakes individually and freeze until ready to assemble.

Make the cherry filling:

1. Whisk together the sugar and cornstarch in a small bowl.
2. In a small saucepan, add the cherries. If using frozen cherries, bring to a medium-low heat and let the cherries thaw a little.
3. Once the cherries have released their juices, add in the sugar and cornstarch.
4. Stir constantly, until the cherry mixture is glossy and has thickened.
5. Add in the lemon juice, give it another stir and remove from heat.
6. Cool, transfer to a container and store in the fridge until ready to use.
7. Note: Cherry filling will thicken once cooled.

Make the whipped cream frosting:

1. In a chilled stand mixer bowl fitted with a whisk attachment, add in the heavy cream, powdered sugar and vanilla extract.
2. Gradually increase the speed and whip until firm peaks.
3. Do not under whip or overwhip.
4. Place the whipped cream in the fridge until ready to assemble.

To assemble:

1. Slice each cake in half equatorially so you have 4 rounds total.
2. Place one cake round onto a cake board.
3. Divide the cherry filling mixture into thirds and spread ⅓rd over the cake surface.
4. Layer with whipped cream and use an offset spatula to smooth the surface.
5. Add another layer of cake and repeat, alternating with the cherry filling and whipped cream until the final cake round is added.
6. Spread whipped cream over the entire top surface and sides of the cake, using an offset spatula to smooth it out.
7. Place the cake in the fridge for 10-15 minutes to set.
8. Add the dark chocolate shavings to a bowl.
9. Have a tray lined with parchment paper.
10. With one hand, hold the cake over the tray and have the other hand press in the chocolate shavings on the sides of the cake.
11. Use the parchment paper to collect any chocolate shavings and repeat the process until the sides are coated with chocolate.
12. Return the cake to the fridge to set, another 10-15 minutes.
13. Transfer remaining whipped cream to a piping bag fitted with a large star tip.
14. Remove cake from the fridge and pipe decorations on the surface of the cake.
15. Decorate with fresh cherries and additional shaved chocolate.
16. Store cake in the fridge until ready to serve.