Preheat your oven to 175°C (350°F). Prepare two 8-inch cake pans by lining the bottoms with parchment paper and greasing the sides.

In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and sugar. Add charcoal powder if using.

In another bowl, combine vegetable oil, plant-based milk, apple cider vinegar, and espresso powder. Whisk until fully blended.

Gradually pour the wet mixture into the dry ingredients, stirring gently until a smooth batter forms.

Divide the batter evenly between the prepared cake pans and bake for 35-40 minutes. Let cool on a wire rack.

In a saucepan, combine the pitted cherries, sugar, and lemon juice. Heat over medium until cherries soften and release juices, then thicken with cornstarch.

In a small saucepan, heat the vegan cream until hot but not boiling. Pour over dark chocolate chips and stir until smooth.

Once the cake layers are cool, layer the cherry compote between the cake layers and pour ganache over the cake.

Garnish with fresh cherries and chocolate curls. Refrigerate for at least 30 minutes before slicing.