Prepare the chocolate cake first. Preheat the oven to 350F/177C and line a 13x19-inch jelly roll pan with parchment paper, leaving the sides ungreased. Place the eggs, sugar and vanilla extract into a stand mixer bowl, then whisk on high speed for 7 to 9 minutes. The eggs need to be thick, pale in color and super fluffy. In a separate bowl, combine the dry ingredients: flour, baking powder and cocoa powder. Sift the dry ingredients into the egg mixture in small increments (I recommend thirds), folding gently but thoroughly after each addition.

Spread the batter evenly into the prepared pan. Bake in the preheated oven for 22-25 minutes, until the top is set; the cake should spring back when tapped gently when done. Remove the cake from the oven and place it onto a cooling rack. Immediately, run a knife along the edge of the pan and cake to release the cake from the pan. Once the cake has cooled completely, cut it into 1-inch squares.

Next, prepare the European whipped cream. Pour the chilled heavy cream into a mixer bowl and add the vanilla and confectioner's sugar. For a less sweet frosting, use just 2 cups. Whisk the cream first on low speed for about 30 seconds, then on high speed for 3 to 4 minutes, until stiff peaks form. Add the sour cream to the whipped cream and gently fold it in using a spatula.

To assemble the cake, first line the inside of a large mixing bowl with plastic wrap and leave some extra hanging off the sides. Begin by adding a thick, generous layer of the prepared whipped cream on the inside, about 1-cm thick, making sure the layer is even all around the bottom and sides. Add a single layer of chocolate cake into the bowl and soak the cake pieces lightly with cherry liqueur (if desired), then add a few handfuls of the pineapple, cherries and pecan. Follow with a layer of frosting sealing in the fillings and repeat the process until the mixing bowl is full. Once the bowl is full, spread any remaining whipped cream frosting on top. Watch my video recipe to see how to put the take together!

Use the extra plastic wrap to wrap the cake. Allow the Pancho torte to stand in the refrigerator for at least 4 to 6 hours, or best overnight. When ready to enjoy, invert a cake stand onto the bowl and then turn the cake right side up. Carefully remove the bowl and plastic, then use an off-set spatula to smooth down the frosting.

To garnish the cake, first place thin strips of parchment paper around the perimeter of the cake for easier cleanup. Melt the chocolate chips in the microwave until smooth, then transfer into a disposable ziplock bag. Cut off a tiny tip and drizzle the chocolate in swoops over the cake. Once you've garnished the cake, immediately remove the parchment paper before the chocolate hardens and discard.

Keep the cake refrigerated when not enjoying. Use a serrated knife for cutting for best results.