Preheat the oven to 180 ° C. Grease three cake molds with butter and flour.
Pass through a sieve the flour, the cocoa, the baking powder, the baking soda and the salt.
Place the flour mixture in the blender and add the sugar, eggs, sour cream, butter and boiling water.
Beat until you have a homogeneous mixture.
Divide the mixture into three equal parts in each of the previously greased molds.
Bake for 25-30 minutes at 180 ° C.
Remove the cakes from the oven and let them cool for 10 minutes, unmold them and let them cool completely.
For the filling: Place the cherries without bone in a pot and add the sugar and cherry liqueur until it boils and reduce the mixture a little. Pass the mixture through a sieve and reserve the cherries and syrup. Varnish the three cakes with the syrup with the help of a pastry brush.
For the bitumen: Assemble the cream to beat until firm peaks and add the mascarpone cheese.
Sift the icing sugar and add it to the blender together with the vanilla.
Place a light layer of the bitumen on one of the cakes and on top half of the cherry filling, put another cake on top and spread more bitumen on top and the rest of the filling.
Put the last cake on top and spread a light layer of bitumen and decorate with cherries.
Cover the rest of the cake with the bitumen and use the same bitumen to make decorations on the edges of the cake with the help of a pastry bag and a duya in the shape of a star.
Finally, decorate with a bit of cocoa on top of the cake and stick the grated chocolate on the edges.
