Preheat the oven to 160ºC.
Grease three round cake tins (20 cm) and line with parchment paper.
Sift plain flour, cornflour, cocoa powder and salt into a large bowl and set aside.
Add vegetable oil and melted butter into a clean bowl and mix together.

Making the sponges
Add eggs, caster sugar and vanilla extract into the Appliance bowl.
Fit the Whisk Tool.
Mix for 5 minutes on speed Max, until the mixture has tripled in volume.
Carefully fold in one third of the flour mixture and one third of the oil mixture into the eggs.
Tip: Be careful not to overmix or the eggs will deflate.
Repeat the same with the remaining flour and oil mixture until all ingredients are fully incorporated.
Divide the batter between the three tins.
Bake for 20 minutes at 160ºC.
Remove from the oven and let cool slightly.
Carefully remove from the tins and let cool completely.

Making the cherry filling
Add cherries, caster sugar, water and cornflour into a saucepan.
Mix with a wooden spoon until combined.
Cook for 20 minutes on a medium heat, until the cherries have softened.
Tip: Roughly mash the cherries halfway through cooking; add water to loosen the mixture if needed.
Transfer the mixture into a clean bowl and cover with plastic wrap.
Chill in the fridge for 1 hour until completely cooled.

Making the sugar syrup
Add sugar and water into a clean bowl.
Mix until the sugar has dissolved.
Set aside and let cool completely.

Making the whipped cream
Clean the Appliance bowl and fit the Whisk Tool.
Add whipping cream, icing sugar and vanilla extract.
Mix for 1 minute 30 seconds on speed Max, until stiff peaks form.
Tip: Start the speed on Min and gradually increase speed.
Chill in the fridge until needed.

Place one sponge on a cake board.
Brush with the sugar syrup.
Transfer half the whipped cream onto the cake and spread evenly.
Add half the cherry filling onto the cake and spread evenly.
Place another sponge on top.
Repeat the same process with the remaining cream, cherry filling and sponge.
Chill in the fridge until needed.

Making the ganache
Add dark chocolate into a heatproof bowl and set aside.
Add whipping cream into a saucepan.
Heat until boiling on a high heat.
Tip: Alternatively, use a microwave.
Pour the boiling cream over chocolate and let rest for 5 minutes.
Mix until smooth and let rest for 10 minutes, until the ganache thickens.
Transfer the ganache onto the top of the cake and spread evenly.
Decorate with fresh cherries and grated chocolate.

Serve.