Ingredients:
- 395gms or 1 can Sweetened condensed milk
- 50g unsalted butter
- 1 Cup cherries steeped in sugar syrup
- 11/2 Cups Plain flour or Maida
- 4tbsps. Dark Cocoa
- 1 tsp. each baking soda & powder
- 2 tsps. Vanilla essence
- Strawberry jam
- Whipping cream 250 ml
- 1cup Icing sugar
- 1/4 cup or 125ml Club Soda or Tonic water or any Areated drink preferrably unsweetened
Method:
- Pre heat oven to 150 degree C
- In a large bowl beat the condensed milk, butter and vanilla til soft peaks.
- Sieve flour, cocoa, baking soda & powder and keep aside.
- Slowly add the dry ingredients to the wet, alternating with one portion of the flour mixture and soda.
- Mix well before add the next round or flour mixture & soda.
- I use a electric hand mixture and it works just fine.
- Once all the flour, soda and condensed milk are whisked together, pour the cake batter into a 10inch lined or buttered cake tin.
- Transfer to the oven and cook for atleast 30mins or longer depending on your oven.
- Check if the cake is baked by inserting a toothpick, it should come out clean.
Icing:
- While the cake is in the oven, prepare the filling.
- Whisk the cream and icing sugar together till you get a consistency that will spread evenly on the cake.
- Remove the cherries from their syrup & strain them.
- Shave some good dark chocolate.
- If the temperature is high, please refrigerate the cream & chocolate once you have whisked & grated them.
Remove cake from the oven. Let it rest for 10 mins.
Now transfer to the cake dish or serving plate.
Cut/slice cake into 2-3 layers.
Place the thickest layer at the bottom. Drench with orange juice, apply the jam, then spread a generous amount of cream and scatter half the cherries on the top. Sprinkle the grated chocolate.
Cover with second layer and repeat the steps.
Now place the top layer and press down. Add some more organe juice and cover the entire cake with the remaining cream. Smooth the edges and sprinkle or shave some more dark chocolate till the entire cake is covered with chocolate shavings. 
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