Preheat the oven to 180°C / 350°F / Gas mark 4.
Brush a little of the melted butter over the base and sides of a 20.5cm (8in) diameter, 9cm (3½in) deep cake tin.
Line the base and sides of the tin with baking paper.
Sift the flour, corn flour, cocoa powder, coffee powder and baking powder together three times - this helps to add air and makes sure all the ingredients are well mixed.
Put the egg yolks, sugar and 100ml cold water into a food mixer and whisk for 8 minutes until the mixture leaves a trail for approximately 3 seconds.
Add the rest of the melted butter, pouring it around the edge of the bowl so the mixture doesn't lose any air, then quickly fold it in, followed by the sifted flour mixture in two batches.
In another bowl, whisk the egg whites until stiff, then gently fold a spoonful into the cake mixture to loosen.
Carefully fold in the rest of the egg whites, making sure there are no white blobs left.
Pour into the prepared tin and bake in the oven for 45-50 minutes or until a skewer comes out clean when inserted.
Leave the gâteau in the tin for 10 minutes, then turn out on to a wire rack to cool.
When the cake is cold, trim the top to make a flat surface.
Turn over so the top becomes the base.
Carefully cut into three horizontally, with a long serrated bread knife.
Drain the cherries, reserving 250ml of the syrup.
Put the syrup into a pan and simmer to reduce by half.
Stir in the brandy.
Brush the hot syrup on to each layer of the cake - including the top - using all the liquid.
Lightly whip the cream with the icing sugar.
Spread one third over the bottom layer and cover with half the cherries.
Top with the next cake layer and repeat with another third of the cream and the remaining cherries.
Top with the final cake layer and spread over the remaining cream.
Decorate with fresh cherries, chocolate scrolls, sprinkles and a dusting of cocoa powder.