Make the mayonnaise by mixing the egg yolks with the vegetable oil until creamy.

Mix the eggs and sugar in a bowl until double in volume.

Stir in the mayonnaise and mix well then add the water and vanilla and mix well.

Stir in the flour, cocoa powder, baking soda, baking powder and salt and mix just until incorporated.

Pour the batter into the prepared pans and bake for 35-40 minutes until well risen and the cake passes the toothpick test.

When done, remove the cakes from the oven and allow to cool down in the pans.

Level the cakes then cut each of them into 2 discs. Place aside.

Combine the cherries, sugar and water in a saucepan and place over low heat.

Cook for 5-10 minutes.

Mix the cornstarch with cold water then stir it into the cherry sauce.

Combine the egg whites, sugar, salt and vanilla in a heatproof bowl and place over a hot water bath.

Keep over heat, stirring all the time, until the mixture is hot and the sugar has dissolved completely.

Remove from heat and start mixing with an electric mixer until you get a meringue that has a shiny look and it's stiff, while the bowl has gone completely cold.

Add the butter, all at once, and mix well on low heat for 2-3 minutes until the mixture curdles then comes back together.

Mix 2/3 of the cream with dark chocolate and the 1/3 with white chocolate.

Spoon both buttercreams in two piping bags fitted with a round tip.

Heat the cream in a saucepan. Remove from heat and add the chocolate.

Mix well until smooth then allow to cool to room temperature.

Place a disc of sponge cake on a platter then pipe a ring of dark chocolate buttercream, followed by a ring of white chocolate buttercream and a ring of cherry sauce.

Continue to do the same with the remaining discs of sponge cake and buttercream.

Use the remaining dark chocolate buttercream to cover the cake into an even layer of cream then refrigerate.

Pour the ganache over the cake, making sure it drips on the sides.

Decorate with Isomalt, fresh fruits or chocolate shards.