First preheat your oven 180 degrees celsius
Take a large bowl and add all purpose flour,sugar powder,baking powder,baking soda,and cocoa powder
Take a sieve all ingredients
Mix well
Add milk and vanilla essence
Mix and beat it
Just like smooth dropping consistency batter
Add oil or melted butter
Using spatula or a spoon
Mix cut and fold method
Add vinegar and mix well
Grease the cake tin with butter or oil
Add the batter to the cake tin
And then tap it twice
Bake the cake at 180 degree celsius preheated oven
Bake for 35 to 40 minutes
With a toothpick or knife,if comes out clean,cake is ready
After cake is baked,take it out and let it cool for 10 mins
Loosen the sides with a knife
And then transfer the cake into a plate
Chocolate sponge is ready
Cut cake into two or three layer horizontally
Transfer the layers to a plate
Soak with sugar syrup to it
Spread a good 1/2 inch layer of cream to it.Then some cherries and choco chips
Now the middle layer soak with sugar syrup,and spread whipped cream,cherries and choco chips.
.Now the final layer spread sugar syrup!Take a big dollop of whipped cream and then spread it on top as well on side.Then make it smooth.if crumbs are seen ,do a crumb coat.
Keep the cake in freeze for 15 mins.
Transfer the cake to cake base using palette knife be careful
Now add the remaining whipped cream to a piping bag fitted with a star nozzle.Pipe with circular motion on the top which make rosettes,sprinkle chocolate shavings all over sides and top
Its ready chill and serve.
Not-add 1 tbsp sugar and 2 tbsp water and then heat sugar melts, don't overheat, just until sugar melts. Take the dark compound chocolate bar and mix well after 10 mins dip it on the cake now keep it in the fridge for 15 minutes. After setting make a design of your choice.
6 servings