Mix together the flour, cocoa, bread soda and sugar in a mixer bowl. In a jug whisk together the eggs, oil, milk & golden syrup. With the mixer on slow speed gradually add the wet mixture to the dry mix.
Divide the mix between the 3 tins and bake for 25 minutes until well risen and firm to touch.
Drain 2 tins of pitted black cherries. Put the drained cherries into a saucepan adding 200ml of the syrup, 200g of caster sugar and 2 teaspoons of cornflour. You can add a splash of kirsch at this stage if you wish. Bring to the bowl and simmer until thickened and the sauce coats the cherries.
Add kirsch to the remaining syrup and brush some of this syrup over each of the cooled sponges.
Whip 750ml of fresh cream with 2 teaspoons of icing sugar and a drop of vanilla extract until thick enough to pipe.
To assemble, place the first sponge on a flat board or plate and spread on a layer of cream followed by some of the thickened cherry mix. Place the next sponge on top and repeat the cream and cherries. Place the third sponge layer on top and coat the whole outside of the cake with cream. If there is cream left over, place in a piping bag and pipe swirls of cream around the top of the cake, filling the centre with the remaining cherry mix. Top with grated chocolate and refrigerate.
