1. Melt butter. Sift flour, cocoa, castor sugar, soda bicarbonate and salt.
2. Add vinegar to the milk and mix well.
3. Beat together melted butter and half the milk for 3 mins.
4. Add sifted ingredients and remaining cake ingredients including milk and continue beating for 2 mins.
5. Pour the batter into two 20cm sandwich tins.
6. The tins are to be greased and lined with grease-proof paper.
7. Bake at 180°C for 30 mins. or until an inserted skewer comes out clean. Cool.
8. For the Filling:
   1. Beat together sugar and cream till thick.
   2. Cut both the cakes horizontally.
   3. Coat the cut surfaces with the thick cream, sprinkle chopped cherries on it.
9. Place the other half of the cake on this.
10. And once again spread whipped cream and chopped cherries.
11. Place the third cut cake over this, topped with whipped cream and cherries before placing the last layer of the remaining cut cake.

To decorate:

1. Generously spread whipped cream over the top and the sides of the entire cake.
2. Use a spatula to even the cream.
3. Use rolled chocolate cut into medium pieces on the whipped cream.
4. Decorate with the cherries and chill the cake.