In a saucepan, melt the sugar, butter, and honey.
Once the first bubbles appear, add the baking soda, stir continuously for 2-3 minutes or until the mixture becomes golden.
Transfer the mixture to a dish.
Add the eggs, mix vigorously.
In another bowl, mix the flour, cocoa and baking powder, add to the liquid mixture, mix and form the dough, wrap and let it rest for 30 minutes.
Divide the dough into 8 equal parts, roll out each piece of dough on parchment paper with a diameter of 17 cm.
Bake the sheets for 7-8 minutes at 175°C.
Cool completely.
Over the milk and dark chocolate, we pour the hot cream, and leave it for 3-4 minutes.
Blend everything again with an immersion blender, cover with cling film, and chill for 6 hours.
After 6 hours, whip the cream for 2 minutes at maximum speed.
Bring the sour cherries to a boil with the sugar, add the cornstarch mixed with water, and boil until the sauce thickens.
Divide the cream into 8 parts. 7 sheets are for the cake and one sheet remains for covering.
Assemble the cake by layering cake and cream.
Divide the sour cherry sauce into 4 equal parts.
Add the 1st, 3rd, 5th, and 7th layers.
Wrap the cake in a ring mold and leave it in the refrigerator for 8 hours.
Cover with the remaining cream and crumbs from the remaining sheet.
Decorate as desired and serve.
