Cooking Steps
Grease and flour two medium size cake tin and keep aside. Also, preheat the oven at 200° C.
Shift together maida, baking powder, baking soda, salt and cocoa powder.
In another big bowl, mix together butter and sugar, gently. Add eggs, one at a time and keep mixing until creamy.
Add vanilla essence and curd to it, beat it well.
Start adding flour, in batches. Mix the batter using a spatula with cut and fold method. If the mixture consistency is dense, add little warm milk until you get a ribbon like consistency.
Divide the batter into two medium tins. And bake for 30-35 minutes at 200° C or until a toothpick inserted comes out clean.
Take cream in a bowl and keep it to chill in the freezer for 5 minutes.
Now, to the cream, add icing sugar and vanilla essence, whip it continuously for 8-10 minutes or until it has stiff peaks.
Once the cakes are baked, cut each into halves.
Prepare sugar syrup using sugar and water, ensure it is a one string consistency.
Now add sugar syrup or cherry syrup on the first base. Then, add the whipped cream. Repeat till you stack all the layers.
Spread the cream all around and over the top, cover the whole cake with cream and smoothen it using a pallet knife.
Carefully decorate the sides and top with chocolate shavings. Top it with cherries and keep it in the fridge to set.