Pancake cake with cherry confit

Ingredients

• 110 grams (3.9 ounces) flour
• 25 grams (0.9 ounces) cocoa powder
• 0.5 teaspoon baking soda
• 140 milliliters (4.7 ounces) water
• 140 milliliters (4.7 ounces) milk
• 20 milliliters (0.7 ounces) vegetable oil
• 2 eggs
• 1 tablespoon sugar
• 0.5 teaspoon salt
• 50 milliliters (1.7 ounces) boiling water
• 300 grams (10.6 ounces) cherries
• 70 grams (2.5 ounces) sugar
• 3 grams (0.1 ounces) agar
• 200 milliliters (6.8 ounces) milk
• 50 grams (1.8 ounces) sugar
• 20 grams (0.7 ounces) vanilla sugar
• 30 grams (1.1 ounces) cornstarch
• 2 egg yolks
• 250 milliliters (8.5 ounces) cream (33% fat)
• 6 grams (0.2 ounces) gelatin
• 36 grams (1.3 ounces) water
• 300 grams (10.6 ounces) mascarpone
• 100 grams (3.5 ounces) bitter chocolate