1. Preheat the oven to 180°C (350°F). Place a baking frame* on a baking sheet and adjust to a size of about 32x24cm – line with baking parchment or grease and dust with some flour. Set aside. Let the cherries drain in a sieve.

2. Add the butter and sugar to a large bowl and mix on high speed until light and fluffy. Add the vanilla paste/vanilla extract and mix in. Next, add the eggs one after another mixing well after each addition. Mix the flour with baking powder and salt and add in three batches to the bowl and mix until just combined. Transfer about 3/4 of the batter into the prepared baking frame, spread evenly and smooth out the top. Sift the cocoa over the remaining batter, add the milk and mix everything until well combined. Add this dark batter on top of the light batter and spread it evenly. Try not to mix those two layers. It works best if you add the chocolate batter with a smaller spoon all over the light batter and then distribute it evenly. Add the drained cherries evenly all over the chocolate batter and press them a bit into the batter.

3. Place the baking sheet with the baking frame in the middle of the oven and bake the cake for about 35-40 minutes until a toothpick inserted in the center comes out clean. Take it out of the oven and let it cool down a bit, then remove it from the baking sheet and transfer it to a wire rack to cool down completely.

4. While the cake is baking, prepare the vanilla custard for the vanilla cream filling. Mix the cornstarch with 2 tablespoons of the sugar and some of the milk until smooth. Add the remaining milk, sugar, and vanilla paste/vanilla extract to a saucepan, mix it and bring it to a boil. Add the cornstarch mixture and stir constantly until the custard starts to thicken. Next, add the egg yolk and mix it in. Take it off the heat and let it cool down a bit, then place a piece of plastic wrap right on top of the custard so it does not develop a skin. Let it cool down completely.

5. For the vanilla cream add the butter to a large bowl and mix on high speed until light and fluffy. Add the cooled custard one tablespoon at a time and mix it in. Make sure the custard and butter have the same (room) temperature. If one is too warm or cold, the cream might curdle, cause the two components won’t mix well. Place the cake inside the baking frame again, spread the vanilla cream on top and smooth it out. Place the cake in the fridge and let it cool down for at least 1 hour.

6. Chop the chocolate for the glaze and add it together with the coconut fat to a bowl. Place that bowl on top of a saucepan with simmering water and let the chocolate and coconut fat melt slowly. Mix until smooth, then take off the heat and let cool down for some time. The glaze should be spreadable but not too warm or it will melt the vanilla cream. Pour the glaze and make sure to cover everything. Wait a moment until you can see that the chocolate thickens a bit further, then use a fork and decorate the cake with a wavy pattern. Let it cool down completely, then cut it into slices and serve.