• Preheat the oven to 350 F° (175 C°). Grease and flour a 24 cm (9-in) round cake pan, 6 cm (2.5 in) tall. Line bottoms with parchment paper.
• Beat the egg whites with a pinch of salt until stiff peak forms.
• Beat the eggs yolks briefly to combine, then slowly add the sugar in while beating.
• Whisk flour, cornstarch, sugar, cocoa, and baking powder together in a large bowl. Add to egg yolks mix; beat until combined.
• With a Maryse, slowly incorporate the egg whites into the batter.
• Pour cake batter into the prepared pan, and bake for about 30 minutes. Test the cooking with a skewer which should come out dry.
• Leave the sponge cake in the oven off for another 2 minutes before taking it out and unmolding it on a wire rack until completely cooled.

Cherries syrup

• Slice the cherries in half, leaving a few whole cherries for garnish. Set aside.
• In a saucepan combine the water and sugar.
• Bring to a boil and let it cook for about 10 minutes.
• Add sliced cherries and let it boil for another 5 minutes.
• Let it cool then, drain the cherries for topping and reserve the syrup.

Frosting

• Place the liquid cream in the freezer for a few minutes (about 15 minutes) in order to have a very cold cream.
• Beat the liquid cream at medium speed. When the cream begins to thicken (but not completely) incorporate the sugar.
• Refrigerate until ready to assemble the cake.

Assemblage

• Split the sponge cake into 3 layers horizontally using a long serrated knife
• To assemble, place one cake layer on a cake plate, and soak it with syrup using a brush.
• Spread with 1 cup frosting and top with ½ cherries from the syrup.
• Top with the second cake layer; repeat layers of syrup, frosting, and cherries topping. Top with the third cake layer, soak it with syrup, and frost the top and the sides of the cake. Smooth with a metal spatula.
• Using a peeler, grate the chocolate to form shavings.
• Garnish the cake with chocolate shavings around the edges and the surface. Make rosettes all around the edge of the cake.
• Place a whole cherry on each rosette.
• Place the cake in the fridge until ready to serve.