250g flower 250 ml of milk
400 g sugar 125 ml vegetable oil
104g cacao 1 teaspoon of vanilla
1,1/2 teaspoon of soda Cherry topping
3/4 teaspoon of salt Wipped cream
3 eggs 1 1/2 teaspoon of baking powder
Preheat the oven to 180 C, and cover the bottom of the two 22 cm cake baking pans with baking paper.
1. In a large bowl mix flower, sugar, cacao, soda, baking powder, then add eggs, milk, oil and vanilla. Mix all the ingredients well with a mixer. Divide the batter between two cake pans. Bake for 35 min in the oven. When ready, let the cake layers cool down, then cut each layer horizontaly, so that in the end you get 4 layers. Crumble one of the layers and set aside.
2. Cherry topping - you can use a ready made cherry topping for cakes, you can get it at any supermarket, or you can make your own one. This is how you make it: 2 jars of seedless Cherries with juice. 200g sugar, 35g corn starch, 1 teaspoon vanilla. Drain the cherries and set aside 125 ml of cherry juise. Put cherries, juice, sugar and starch into 2L pan and let it boil under a very low fire. Stir constantly. When the juice gets thicker add vanilla, stir well and set aside to cool.
3. Whipped Cream. - 750 ml of cream and 45g sugar powder. Whip cream with sugar with a mixer on a high speed to stiff peaks. For the best result cream and bowl should be cooled down before use.
4. Spread the firsl layer with 1/3 of the Cherry Topping and then with 1/3 of the Whipped Cream. Repeat with other 2 layers. Then frost the sides and the top of the cake, sprinkle the sides of the cake with set aside cake crumbles and decorate the top with cherries and whipped cream.