Prepare the Sponge Cake

Preheat the oven to 180°C (350°F).

Grease two 22cm round cake pans and line with parchment paper.

In a bowl, sift together flour, baking powder, and cocoa powder.

Add the sugar and mix. Pour in the plant-based milk and melted margarine, stirring until just combined.

Gently fold in the chocolate chips.

Divide the batter evenly between the pans and bake for 35 minutes, or until a toothpick inserted comes out clean.

Let the cakes cool completely before slicing each one horizontally into two layers.

Make the Cocoa Cream

Sift together the powdered sugar, cocoa powder, and vanilla extract.

Add the melted margarine and plant-based milk, whisking until smooth.

Whip until creamy and fluffy.

Prepare the Syrup

Heat the sour cherry syrup and cognac until warm, then let cool.

Assemble the Cake

Place one sponge layer on a cake stand.

Brush with cherry syrup and spread with a layer of cocoa cream.

Add a few sour cherries and repeat with the remaining layers.

Cover the entire cake with the remaining cocoa cream.

Garnish with whipped plant-based cream, sour cherries, and chocolate curls.

Refrigerate for 2-3 hours before serving for the best texture.