Pre heat the oven at 180 degrees.

Grease an 8” diameter baking tin and dust it with flour

Sieve together maida, cocoa powder, baking powder and soda bicarbonate (sieve 2-3 times for better aeration)

Soften Butter (do not melt). Add NESTLÉ MILKMAID Sweetened Condensed Milk and beat well. Add the vanilla essence.

Add maida mixture and aerated soda alternately to the batter till all the maida and soda are used up.

Pour the batter into the baking tin (8” diameter) and bake in the preheated oven for 45-50 minutes or till the tooth pick inserted in the center of the cake comes out clean.

Remove from oven, cool for a while. Loosen sides of cake, using a knife if necessary. Turnout over a wire rack/plate lined with cloth (to absorb moisture) and cool slightly before cutting horizontally into 2.

Drain the cherries syrup. Soak both cakes halves with 5-6 tablespoons of cherry syrup.

Whip cream and sugar over a bowl of ice and cold water till light and fluffy.

Sandwich the two layers of cake with 3-4 tablespoons of whipped cream and half of the chopped cherries.

Cover the top and sides with rest of the whipped cream.

Sprinkle generously with grated chocolate and top with cherries.

Chill and serve.