Prepare the cherry compote first:Add the cherries, thyme leaves sugar and 2 tablespoon water. Let it cook and simmer in medium heat for 10 to 15 minutes. Let it cool completely while you prepare the cake.

Prepare the Chocolate Sponge CakePre heat the oven to 350 F

Grease two 6 inch baking pan with oil or butter. Place a parchment paper at the bottom of the pan.

Using an electric whisker, whisk the egg and sugar until it turns pale yellow color. It will also look quite frothy.

Then pour the oil and whisk again to combine everything.

In a bowl, sift the flour, baking powder, baking soda, salt, cocoa powder and coffee powder. Give a mix to combine everything.

Add the sifted dry ingredients to the egg mixture and using a spatula just fold it to incorporate into a light cake batter. Do not whisk at this stage.

Once done, pour the hot water and fold once again. (hot water helps to keep the cake moist, when you add cocoa powder to the batter)

Divide the batter into two prepared cake pan. You could use one of these baking cakestrips or just wrap the outside side of the cake pan using an aluminum foil.

Bake at 350 F for 30 to 35 minutes or until when poked in the center of the cake with a knife or chopstick, it comes out clean.

Let the cake cool down completely before you layer the whipped cream.

Decorating the cakeWhip the heavy whipping cream with the sugar until it's stiff.

You can choose to the layer the cakes or just leave as is like how I did.

Bush little bit cherry compote juice on the cake then layer a thick amount of whipped cream on top. Spoon some of the cherry compote on top. Place the second layer of the cake and repeat the process.