For the cake layers
Preheat the oven to 170ο C (338ο F) set to fan.
In a mixer’s bowl, add the eggs, the sugar, and beat with the whisk attachment at high speed for 3-4 minutes, until the mixture becomes fluffy.
Remove the bowl from the mixer, and add the vanilla and salt.
Sift the flour, cocoa powder, and add them into the bowl with the rest of the ingredients. Mix softly with a spatula.
Butter and flour, with cocoa powder, 2 20cm cake pans and divide the mixture.
Bake for 30 minutes. Remove and set on a rack to cool.
For the whipped cream
In a mixer’s bowl, add the heavy cream, vanilla, icing sugar, and beat with the whisk attachment until it thickens and the whipped cream is stiff.
Cut a piece of parchment paper into three strips. Place them onto a platter and shape them like a triangle.
Drain the sour cherry spoon sweet and add the cognac into the syrup.
Place the first cake layer onto the platter. With a pastry brush, spread half of the syrup onto the cake layer.
On top of it, add half of the sour cherries, half of the finely chopped couverture, the ¼ of the whipped cream, and spread on the whole surface.
Add the second cake layer on top, spread the remaining syrup and whipped cream all over the cake’s top and sides.
Add the remaining sour cherries and sprinkle the rest of the couverture.
Remove the parchment paper pieces and serve.