firstly, in a large mixing bowl take 1 cup powdered sugar and ¾ cup unsalted butter. you can also use salted butter, make sure to skip salt later.
with the hand blender or whisk beat in one direction till the mixture turns smooth and fluffy.
and also the mixture turns from yellow to whitish.
further add vanilla extract and buttermilk. (instead of buttermilk add 1½ cup warm milk + 1 tsp vinegar)
give a pulse and combine well.
now sieve, 1½ cups maida, ¼ cup cocoa powder, 1 tsp baking powder, ½ tsp baking soda and pinch of salt.
then cut and fold gently without disturbing the air bubbles.
also add more buttermilk as required.
make sure the batter is of smooth dropping consistency.
meanwhile, preheat the oven to 180°c for 10 minutes and transfer the cake batter to a cake mould (dia: 7 inch, height: 4 inch). make sure to line a butter paper at the bottom and sides of tray to prevent from sticking.
nd also tap twice to level up uniformly and remove any air bubbles if present.
bake the cake at 180 degree celsius or 356 degree fahrenheit for 30 to 35 minutes. to bake in microwave or cooker check out the notes section below.
finally, cool down the cake completely. also transfer the cake to cooling rack to cool faster.
firstly, in a small sauce pan take ¼ cup cherry, ½ cup water and 1 tbsp sugar.
turn on the stove and dissolve sugar.
further, get the mixture to boil for 2 minutes.
also check the cherries are softened.
finally, transfer to the bowl, cut the cherry into pieces and allow to cool completely.
firstly, in a large bowl take 2 cups of heavy whipping cream or thickened cream and ¼ cup powdered sugar.
also add 1 tsp vanilla extract and beat or whisk.
beat till the cream turn thick, smooth and fluffy.
also the thick and firm peaks appear to the frosting.
firstly, cut the cake in centre dividing into 2 equal half. i have baked 2 cakes, resulting in 4 layers.
now place 1st layer on the turning table
pour in 2 tsp of prepared cherry syrup to make cake more moist.
furthermore, spread the generous amount of prepared frosting.
now place another layer of cake and pour more cherry syrup.
also spread frosting and place few chopped cherries in the centre.
again repeat the same process for 3rd and 4th layer.
start spreading frosting over the sides of cake carefully.
1. spin it around as you frost for an even coating. finally give a final touch making sure there are no crumbs showing through the icing. 2. now peel the chocolate to form chocolate curls. place in the centre.
also stick few more chocolate curls on the sides of the cake.
furthermore, with the help of piping bag, decorate cake and place cherries in the centre.