Steps

1. 1

   Preheat

   Preheat oven to 180 degrees celsius.
2. 2

   Grease

   Grease and lighlty flour three 17cm diameter round cake tins.
3. 3

   Combine

   Combine Cream, Margarine, Sugar, and Vanilla.
4. 4

   Beat

   Beat the Eggs and add gradually, beating well after each addition.
5. 5

   Mix

   Add sifted Flour, Cocoa, and Bicarbonate Soda, alternately with the milk, beginning and ending with the Flour.
6. 6

   Spread

   Spread mixture into the prepared tins.
7. 7

   Bake and Cool

   Bake for approximately 20 minutes. Let the cake stand a few minutes before turning onto a cake cooling rack.
8. 8

   Filling and Topping

   Beat the Cream until it just begins to thicken.
9. 9

   Sift

   Sift the Icing Sugar over the cream and continue beating until it forms firm peaks.
10. 10

    Fold

    Fold in the Kirsch.
11. 11

    Assembly

    Place on of the three layers in the middle of a serving dish. Spread the top with a 1cm layer of cream.
12. 12

    Arrange

    Arrange the cherries on this, leaving a 1cm free area around the edge.
13. 13

    Layer

    Gently place a second layer on top. Spread this layer with Cream also. Set the third palyer in place.
14. 14

    Top

    Spread the top with cream and decorate with the Chocolate curls and some halves of glace cherry. Keep refridgerated.
15. 15

    Chocolate Curls

    Have the block of Chocolate at room temperature and use a vegetable peeler to shave the Chocolate.