Preheat the oven to 175 ° C. Grease and flour 2 9-inch round molds, cover with waxed paper in the bottom.
In a large bowl, combine the flour, 2 cups of sugar, cocoa, baking powder, baking soda and salt.
Add the eggs, milk, oil and 1 tablespoon of vanilla, beat until you create a homogeneous mixture without lumps.
Pour the mixture into the previously prepared molds. Bake for 35 minutes or until a toothpick comes out clean. Let the layers of cake cool for 10 minutes.
Loosen the edges and let cool more.
Drain the cherries, reserving 1/2 cup of their juice. Mix reserved juice, cherries, 1 cup of sugar and cornstarch in a pot.
Cook over low heat until thick, stirring constantly. Add 1 teaspoon vanilla and let cool before using the mixture.
Combine the whipped cream and the icing sugar in a cold bowl. Beat with an electric mixer at high speed until hard peaks form.
With a long serrated knife, divide each layer of cake horizontally in half. Make crumbs one of the divided layers and reserve. Reserve 1 1/2 cups of the glaze for the decoration of the cake at the end. Gently brush the loose crumbs from the top and side of each layer of cake with a paste brush or your hands. For assembly, place a layer of cake on a cake plate. Spread 1 cup of the glaze and on the top spread 3/4 cup of cherries. Cover with the second layer of cake Repeat the previous step adding icing and cherry topping. Cover with the third layer of cake.
Cover the sides of the cake with the frosting (or shoe polish) and put the cake crumbs in the shoe polish.
Put the glaze (bitumen) in a duya with a tip to decorate. Cover the upper side by the edges and the bottom. Add the remaining cherry topping at the top of the cake.
Complete your profile!:
To receive amazing recipes, tips and special items totally FREE you just need a valid email.We will use this data: