2 cups gluten free flour
2 cups sugar
1 cup unsweetened cocoa powder
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3 eggs
1 cup milk
1/2 cup vegetable oil
1 tsp vanilla extract
50 g canned sour cherries
1 cup white sugar
1/4 cup cornstarch
1 teaspoon vanilla extract
3 cups whipped cream
1/2 cup icing sugar
1 large bar cooking chocolate


Baking Instructions:
Mix flour, 2 cups sugar, cocoa, baking powder, baking soda, and salt in a bowl. Add eggs, milk, oil, and 1 tablespoon vanilla to the bowl and mix to a smooth batter. Switch on the oven to 350 degrees fahrenheit. Prepare the baking tins by greasing them and sprinkling flour.
Pour the cake mixture in them until they are half way full. Place the tins with mixture in the oven and cook for 30 – 40 minutes or until the centre is dry when pricked with a fork. Remove from oven and allow to cool for 5 – 10 minutes before turning them over on the wire racks.

Syrup Instructions:
Open the cherry cans and drain the contents into a saucepan. Preserve 1/2 cup of whole cherries for later. Add 1 cup sugar, vanilla extract and cornstarch in the same saucepan. Stir over low heat until thickened. Switch off heat and allow to cool in the saucepan.

Frosting Instructions:
Mix the whipped cream and icing sugar in a bowl until stiff for cake application. When satisfied with the mixture, fold in gently grated chocolate.

Decorating Instructions:
Cut the cakes horizontally in equal halfs with a sharp knife to avoid uneven edges or crumbling. Place a clean and dry cake stand or platter on the counter top. Add the cake layers one after the other ensuring each is brushed with the syrup, frosting and cherry fruits. Finally frost the entire top and sides of cake. Top the cake with the left over 1/2 cup sliced cherries and frost flower tips. Sprinkle grated chocolate for the final effect.