Drain the cherries in a sieve. We don't need the juice.

Line a baking tray with baking paper.

Beat the softened butter with half the sugar until creamy and pale.

Gradually stir in the egg yolks.

Beat the egg whites with the remaining sugar and salt until stiff.

Mix in the flour and baking powder.

Fold the flour and the beaten egg whites into the butter mixture.

Pour half of the batter onto the baking tray and smooth it down.

Stir the sifted cocoa and milk into the other half.

Spread the dark batter on the light batter.

Spread the cherries on top.

Bake in the preheated oven at 180° C for about 35 minutes.

Leave to cool.

Beat softened butter, icing sugar and vanilla extract until creamy.

Add the curd and stir in briefly.

Whip the cream until stiff.

Fold into the curd mixture.

Optional: To make the cake even more moist, you can soak (brush) the baked base with some milk.

Spread the curd cream over the base and smooth it down.

Chill for about an hour.

Chop the couverture into small pieces.

Melt in a bain-marie with the coconut oil. (Not too hot!)

Mix well.

Pour the icing onto the cake, smooth it out and immediately draw the typical pattern:

To do this, take a cake comb (pastry card with serrations) and run it over the icing in a wave-like pattern. (If necessary, you can also use a fork).

Refrigerate until ready to cut.