Two round shapes 20-22 cm in diameter. Line the molds with baking paper.
Boil water. Pull the pan aside and stir in the cocoa and chopped dark chocolate.
Sift together the flour, baking powder and vanilla sugar.
Whisk butter and sugar lightly and fluffy (whisk for about five minutes). Add one egg at a time. Whisk well between each egg. Stir in sour cream. Finally, incorporate the dry mixture and chocolate alternately. Divide the dough into two shapes. Bake the cakes in the middle of the oven at 180 degrees for about 40 minutes (check with a cake pick). Cool in pan for 15 minutes, then on wire rack.
Prepare the filling while the cakes are baking. Cut the vanilla pod lengthwise. Combine cherries, sugar, vanilla and kirsch in a saucepan. Bring to a slow boil and cook the berries for two minutes. Strain the syrup and soak the cake bases well with the syrup. Feel free to prick the bottoms with a cake stick or similar, and dip the cake while it’s still warm. When it’s hot, it absorbs more liquid.
Place a base on the cake pan. Whip the cream into a soft cream. Spread a thick layer of cream on the bottom. Add the cherries and a new layer of cream on top of that again. Lie on the other bottom. Coat the entire cake with the rest of the cream. Sprinkle generously with planed/grated chocolate. Garnish with fresh cherries or cherries. The raspberries are also very nice and good.
Store the cake in the fridge until ready to serve.