24-36 cm round cake pan
Chocolate sponge cake (for 1 layer):
3 eggs
½ cup sugar
8 tablespoons water
½ teaspoon ammonium bicarbonate
½ cup flour
2 tablespoons cocoa powder
For the cream:
1 vanilla pudding mix
2 cups milk
1 cup sugar
1-2 tablespoons cocoa powder
1 cup strong brewed coffee (1 espresso)
100 g shredded coconut
10 tablespoons milk
Layers:
Whip the egg whites with sugar until stiff peaks form, then add the yolks, water, cocoa powder, flour mixed with ammonium bicarbonate. Bake three layers (whipping each separately).
Cream:
Prepare the pudding according to the instructions, let it cool, and then add 400-450 g of butter. Beat until it becomes a smooth, fluffy mixture. Divide the cream into two parts. To the first part, add cocoa powder and coffee. To the second part, add the soaked and cooled coconut.
Layer the cake as follows: cake layer + a thin layer of chocolate-coffee cream + vanilla-coconut cream + a thin layer of chocolate-coffee cream + cake layer + a thin layer of chocolate-coffee cream + vanilla-coconut cream + a thin layer of chocolate-coffee cream + cake.
Top with cherries in their own juice (slightly crush the cherries beforehand to prevent them from leaking) and drizzle with chocolate.
Lightly spread cream on the top layer, then add the cherries. For the cream, I whipped the butter while gradually adding the cooled pudding.