Preheat oven to 180°C/160°C fan-forced.

Whisk the sugar, flour, cocoa, baking powder, bicarb and 1 tsp fine salt in a large bowl to ensure there are no lumps.

In a large jug, dissolve the coffee in the boiling water, then add the sour cream, oil and eggs and whisk until thoroughly combined. Make a well in the centre of the dry ingredients and pour in the egg mixture. Whisk until just combined (do not overmix).

Divide the batter between 3 x 18cm round baking pans. Bake at 180°C/160°C fan-forced for 30 minutes or until a skewer inserted into the centre comes out clean, and allow the cakes to cool completely.

For the compote, place the cherries and their syrup, sugar and vanilla pod and seeds in a large saucepan and bring to the boil over high heat. Reduce heat and simmer, stirring occasionally, for 40 minutes or until syrup has reduced. Discard vanilla bean. Set aside to cool.

For the ganache, combine all ingredients in a microwave-safe bowl and microwave on high in 30-second intervals until completely melted. Whisk until glossy and smooth. Set aside to thicken.

For the chantilly cream, whisk all ingredients in a large bowl until thick peaks form. Chill until ready to use.

To assemble, place the first cooled cake on a serving plate and top with half the chantilly cream. Top with one-third of the cherries and a little syrup before repeating the process with the next cake.

For the top cake, spread the dark chocolate ganache over the top and decorate with the remaining cherries (but not the syrup). Chill the cake in the fridge for 2-3 hours or until ready to serve. Drizzle with the remaining syrup just before serving.