Maple Forest Cake | Maple from Canada

Ingredients

• 375 ml (1/ 1/2 cups) all-purpose flour
• 170 ml (2/3 cup) cocoa powder
• 5 ml (1 teaspoon) baking powder
• 8 ml (1 1/2 teaspoon) baking soda
• 1 pinch of salt
• 190 ml (3/4 cup) unsalted butter, softened
• 375 ml (1 1/2 cup) maple sugar
• 7 eggs, separated, at room temperature
• 5 ml (1 teaspoon) vanilla extract
• 250 ml (1 cup) milk
• 250 ml (1 cup) maple syrup (preferably very dark syrup for its strong flavour)
• 15 ml (1 tablespoon) plain gelatin
• 30 ml (2 tablespoons) cold water
• 4 egg yolks, at room temperature
• 125 ml (1/2 cup) unsalted butter, softened
• 375 ml (1 1/2 cup) heavy cream (35%)
• 225 g (8 oz) dark chocolate (70% cacao), broken into pieces
• 115 g (4 oz) white chocolate, broken into pieces
• 125 ml (1/2 cup) Coureur des Bois maple cream
• 2 cans of 398 ml (14 oz) of pitted Bing cherries, strained
• Fresh cherries