Preheat the oven to 180°C (160°C fan-forced). Grease and line three round baking pans.

In a large bowl, whisk together the brown sugar, plain flour, Dutch cocoa powder, baking powder, bicarb soda, and a pinch of salt until evenly combined.

Dissolve the instant coffee powder in the boiling water. In a separate bowl, mix the coffee with sour cream, vegetable oil, and the eggs until smooth and glossy.

Pour the wet mixture into the dry ingredients and fold gently until just combined. Divide the batter evenly between the three prepared pans.

Bake for about 30 minutes, until a skewer comes out with a few moist crumbs attached and the tops spring back when touched.

Cool in the pans for 10 minutes, then turn onto wire racks to cool completely.

Drain most of the cherries from the jar, reserving the syrup. In a saucepan, combine the cherries, caster sugar, and the seeds and pod of the split vanilla bean.

Simmer gently until the syrup reduces and thickens slightly. Remove the vanilla pod and let the compote cool.

Place the finely chopped dark chocolate in a bowl. Warm the thickened cream with the softened butter just until steaming, then pour over the chocolate.

Let sit for a minute, then stir until glossy and smooth. Cool slightly so it’s pourable but not hot.

In a chilled bowl, whisk together thickened cream, double cream, icing sugar, and vanilla bean paste until soft peaks form.

Place one chocolate layer on a cake plate, spread a generous layer of chantilly cream, and spoon over some cherry compote.

Repeat with the second layer. Place the final cake layer on top, slather the top and sides with remaining chantilly cream.

Pour the chocolate ganache over the center, letting it cascade down the edges. Chill the cake for 2–3 hours.

Drizzle with reserved cherry syrup before serving.