Chocolate cake (250gm plain flour, 100 gm butter, 400gm condense milk, 5gm baking soda, 2.5gm soda bicarbonate, 250ml of coke, 1 tea spoon of salt, 1 table spoon vanilla essence, 4 table spoon coca powder, 2 table spoon drinking chocolate. Mix all wet ingredients butter and condense milk together then all dry ingredients and later coke and vanilla mix well. Bake on preheat oven on 180degree for 15-20minutes until the knife comes out clean.)
Double cream: 350gm
Icing sugar: 100 gm
Vanilla essence: 1 table spoon
Brandy: 4 tbs (optional)
Powdered sugar: 4 table spoon
Cherries to decorate: 5-10
Dark chocolate bar to decorate
Bake the chocolate cake and let it cool down for minimum 3hours. Cut the cake into equal size piece for layering.
De-seed cherries and cut them into small pieces. Add powdered sugar and brandy. Let aside for 4 hours. This will leave some juice which we will be using on cake sponge.
After 4 hours of cooling cake and leaving cherry into sugar we will spread the juice coming out from the cherry onto the cake. Take a spoonful at a time and apply it over the cake. Leave for 2hours and again repeat the procedure of applying sugary cherry juice onto cake.
This will make the cake sponge very soft. Make sure you do not over apply the juice other wise the cake will become too soft and will break.
In a bowl add double cream, icing sugar and vanilla essence. Whip it until it become thick. Cover it with cling film and leave it in the freeze for minimum of 30minutes.
Once the cake is ready, apply one layer whipped cream and a thin layer of cherries and again whipped cream.
Place second layer of cake and apply whipped cream on the top as well as on the sides. Do a fine finish as this is the final layer.
Using a large knife surface, place the chocolate bar on the kitchen top run the knife from top to bottom and repeat until you get fine, thin and long flakes of chocolates. Take little and decorate it on the cake. Do it until all sides are covered and you are satisfied with the decoration.
Finally place cherries and leave it in the fridge until you are ready to serve.