I used these Chocolate Sponges recipe for this cake.
2lbs.1 kg – fresh cherries (or frozen cherries)
½cup112 g – white granulated sugar
4cups1 L – heavy cream
1cup110 g – powdered sugar
1cup226 g – sour cream
Remove the stems, rinse cherries thoroughly and remove the pits. Transfer cherries into small sauce pan. Add sugar. Mash cherries with a potato masher.
On a stove burner bring the mashed cherries to a boil on high. Reduce heat to low and let it simmer for 15 minutes. Remove cherries from the burner and let it cool completely before use. (I like to make the syrup the night before I plan to bake, so the syrup has had plenty of time to cool.) After the cherry syrup cools, pour it through a strainer to separate the cherry chunks from the syrup. Set aside until ready for use.
Make the batter using How to Make Chocolate Sponge instructions. While cake sponges are cooling, make the cream.
Pour heavy cream into mixer bowl. Beat it on high for 1 minute or until it becomes thick. Add powdered sugar, beat for another minute. Then add sour cream and beat for one minute. Scrape down the sides of the bowl and mix in left out cream for one more minute. Refrigerate the cream until ready for use.
Cut off about ¼ “ from the top of each sponge.
Soak both bottom sponges with cherry syrup. Place a sponge on a cake platter. Cover the soaked sponge with a generous amount of cream (about 2 cups).
Tear the trimmed tops into several large pieces and place them on top of the cream. Then cover it with a thick layer of cooked black cherry chunks. Press the top sponge down a bit, if necessary, to level the cherries.
Place another 2 cups of cream over cherries and even out the cream. Place a second cake sponge on top of the cream. Soak the top of the sponge with the remaining cherry syrup, and then crumb coat the cake with some cream. Place the cake and the remaining cream into the fridge (you should have about 3 cups left) for an hour.
Remove the cake and reserved cream from the fridge. Beat the cream for 30 seconds to fluff. Cover the cake with cream. Sprinkle the top with cocoa powder and decorate however you like. Place fresh cherries on top of the cake for a touch of freshness and decor. Refrigerate the cake for 4 hours or overnight. (Cakes turn out soft and moist when stored in a covered container overnight, and my preferred method.)'