Preheat oven to 180°C/350°F. In a stand mixer, beat together eggs and half of sugar until frothy.

oven, stand mixer or hand mixer

5 eggs / 75 g sugar

In a large bowl, mix together the flour, cornstarch, and cocoa powder and sift into the eggs. Beat to combine.

large bowl, whisk

100 g flour / 50 g cornstarch / 50 g cocoa powder

In a steady stream, slowly add oil to batter and continue to beat for approx. 1 – 2 min. until well mixed.

stand mixer or hand mixer

50 g vegetable oil

Pour the batter into a round baking form and bake in a preheated oven at 180°C (350°F) for approx. 15 – 20 min. until an inserted toothpick comes out clean.

round baking form, oven

In a saucepan over medium heat, caramelize the rest of the sugar. Deglaze with half of the cherry brandy and all of the cherry juice. Reduce to a simmer and allow to cook for approx. 6 – 8 min.

saucepan

75 g sugar / 1 cl cherry brandy / 150 ml cherry juice

When the cherry sauce is reduced by half, add cherries. Continue to simmer for approx. 5 – 6 min.

250 g cherries

Beat cream until almost stiff. Then add the powdered sugar and continue to beat for approx. 1 min. until combined and stiff.

stand mixer or hand mixer

300 g cream / 150 g powdered sugar

Fold in remaining cherry brandy.

1 cl cherry brandy

Release cake. Using a cookie cutter, cut out individual cake rounds.

cookie cutter

In a serving glass, layer the cake, cherry sauce, and whipped cream. Repeat. Garnish with mint and chocolate shavings. Enjoy!

mint leaves for serving / chocolate shavings for serving