Let’s make it
Grease an 8 inch diameter baking tin and dust it with flour. Pre-heat the oven to 180* C. Sieve together the flour, cocoa powder, baking powder and soda bicarbonate.
In a separate bowl, soften the butter (DO NOT MELT), add MILKMAID and beat well. Then, add the vanilla essence.
Add the flour mixture and water alternately to the batter till all the flour and water are used up.
Pour the batter into the baking tin and bake in the pre-heated oven for 45-50 minutes or till a tooth pick inserted in the center of the cake comes out clean. Remove from the oven, cool for a while. Loosen the sides of the cake, using a knife if necessary. Turnout over a wire rack or plate and cool slightly before cutting it horizontally into 2.
Drain & de-seed the cherries; soak both cake halves with cherry syrup.
Whip cream and sugar till light and fluffy. Sandwich the two layers of cake with whipped cream and chopped cherries. Top with whipped cream and cherries; sprinkle generously with grated chocolate. Chill and serve.
Cherries contain powerful antioxidants that are essential in boosting your immune system against fighting off diseases.