Day 1: Preheat the oven to 180 C. Line a 7 inch round baking pan with parchment paper. Set aside.
Sift cake flour and cocoa powder into a bowl. Set aside.
Beat egg yolks and sugar (1.5 tbsp) in medium speed for 3 minutes until pale and frothy. Scrape the sides using a rubber spatula and beat further for 3 minutes
Add a pinch of sea salt, remaining sugar (2 tbsp) to egg whites. Beat on medium until you obtain soft peaks.
Fold the flour mixture into the egg yolk mixture. Alternatively, fold 1/3 of the egg whites mixture into the egg yolk mixture. Fold gently to combine. Add the remaining egg whites and fold till the colour of the batter becomes even
Pour the batter into the prepared cake tin carefully and bake in the oven for 15 minutes or until a toothpick inserted in the center comes out clean.
Once baked, umould the cake onto a wire rack and cool for an hour. Wrap the cake in cling film and place in refrigerator.
For the cherry syrup, combine the pitted cherries, sugar and cherry juice in a saucepan. Place on medium heat and bring to boil. Once the cherries are cooked, remove from heat and add kirshwasser. Immediately cover the bowl with cling film and refrigerate overnight.
Set a large vessel with ice cubes. Place a bowl on top with a strainer
For the vanilla custard sauce, pour ¼ cup of milk, 34 g of caster sugar, scrapped vanilla bean and pods into a saucepan set over medium heat.
Beat egg yolks and remaining 24 g of sugar for 30 seconds. Pour the remaining ¼ cup of milk to the egg yolks.
Whisk to combine. Once the milk comes to the boil, remove the vanilla pod and pour half the milk into the egg yolks mixture while continuously whisking.
Pour the mixture back into the saucepan set over medium heat and continue to whisk. Clip a candy thermometer to the saucepan and whisk until the sauce reaches 75 – 85 C.
Once the desired temperature is reached, pour the sauce into the bowl set over the ice bath through a strainer. Keep whisking the sauce until it cools down. Cover with cling film and refrigerate overnight.
For the chocolate mousse, bring cream, corn syrup and honey to the boil in a saucepan set over medium heat. Pour half the cream over the chopped chocolate
Cover with cling film and leave undisturbed for 1 minute. Unwrap and stir the mixture gently
Pour remaining cream and stir until the mixture emulsifies. Let it cool to room temperature and refrigerate overnight.
Day 2: Remove the cherry syrup from the refrigerator. Strain the cherries. Set the strained liquid aside.
Remove the cake from the refrigerator.
For the cherry soaking syrup, combine add gelatin to 1 tsp cherry juice. Let it sit for 2 minutes until the gelatin blooms. Place the gelatin mixture on a double boiler and simmer till the gelatin dissolves.
Add kirshwasser to 1/3 cup of the strained liquid. Add prepared gelatin to this mixture.
Douse the entire syrup, little at a time, over the cake using a pastry brush in 5 minutes interval. Stack the cherries on top of the cake.
For the Bavarian cream, set aside 250 g of vanilla custard sauce. Whip ½ cup of whipping cream to stiff peaks. Refrigerate.
Combine gelatin and water and let it sit. Place the gelatin over a double boiler and stir until it melts. Add kirshwasser to the reserved vanilla custard sauce
Pour the prepared gelatin into the sauce and mix to combine. Add the remaining vanilla custard sauce.
Fold the whipped cream into the prepared custard sauce until combined. Spread the Bavarian cream on the cake, on top of the cherries.
Leave the cake in the freezer to set for 1-2 hours.
Meanwhile, remove the chocolate mousse from the fridge. Whip the mousse in high speed till it becomes mousse like (3 minutes).
Once the cake has set in the freezer, remove it and spread the chocolate mousse on top and sides.
Decorate the cake with chocolate shavings, whole cherries and icing sugar.
Refrigerate until serving.