Step 1

Preheat the oven to 180°C, gas mark 4, then grease and base-line 2 x 20cm round cake tins with baking parchment. In a large bowl, use an electric hand mixer to beat the butter and sugar until light and fluffy (3-5 minutes). Add the eggs, one by one, with a spoonful of the flour, beating well after each addition. Briefly beat in the yogurt and vanilla extract until combined.

Step 2

Sift over the remaining flour, the bicarbonate of soda and salt, then carefully fold in until smooth. Fold in 2-3 tbsp milk until the batter is of dropping consistency (it should fall off a spoon in 3 seconds). Divide the batter evenly between the prepared tins and bake for 25-30 minutes until golden, springy to the touch and cooked through; a skewer inserted should come out clean. Leave to cool in the tins for 15 minutes, then turn out onto a wire rack to cool fully.

Step 3

Meanwhile, for the compote, tip the cherries and lemon juice into a large pan and simmer over a medium-high heat for 5 minutes until starting to soften. Add the caster sugar and kirsch, then bubble over a high heat for 12-15 minutes until syrupy and the cherries are soft but hold their shape. Transfer to a heatproof bowl; set aside to cool.

Step 4

For the buttercream, put the white chocolate in a heatproof bowl and set over a pan of gently simmering water (don’t let the water touch the base of the bowl) for 7-10 minutes until melted; after 5 minutes, stir occasionally. Remove from the heat and set aside to cool for about 10 minutes. In a large bowl, use an electric hand mixer to beat the butter for 3 minutes until light and fluffy. Sift over the icing sugar in 3 batches, beating well after each addition. Briefly beat in the cooled chocolate and salt until combined.

Step 5

Put one of the cooled sponges on a serving plate or cake stand. Spread over one third of the buttercream and spoon over ½ of the cherries, then drizzle over 1 tsp of the syrupy juices. Place the other sponge on top, then spread ½ of the remaining buttercream over the top and sides in a thin layer (this is known as a crumb coat). Chill the cake for 15 minutes. Repeat with the remaining buttercream, smoothing with a palette knife to coat the cake evenly. Spoon the remaining cherries on top and another 1 tsp of the juices. If liked, use a sharp knife or vegetable peeler to scrape extra white chocolate into shavings and scatter over the top of the cake.