To make the chocolate cake,sieve all the dry ingredients and keep them aside.

Put the vinegar in milk and leave it aside for a minute.

Then add oil and vanilla essence to the milk vinegar mixture.

Slowly fold in the dry ingredients to the wet ingredients and mix lightly until incorporated.

Pour the cake mix in a greased loaf or square pan and bake in a preheated oven at 180 degree celsius for 30-35 minutes until a skewer comes out clean.

To make the ganache, put the chocolate and cream in a microwave safe dish and microwave in a pulse of 30 seconds until the cream is warm.

Take it out and keep covered for a minute and then whisk the chocolate and cream nicely till the chocolate melts.

Let the ganache come to room temperature or you can cool in fridge too until it thickens a little.

When the cake is done, demould it after 5-10 minutes and let it cool completely.

Cut the extra domed part on top,if any,to make the top flat.

Slice each pastry into half,pour some sugar syrup on it and then spread the ganache.

Put the top half on the lower one and coat it similarly with sugar syrup and ganache.

Spread the ganache on sides also if you like.

Garnish with whole cherries and some chocolate pieces and refrigerate for an hour at least.

Take out of the fridge at least 5 minutes before serving.