1. Wash the fresh cherries. Strain and dry them.

2. Remove the seeds with the straw hack.

3. Cut the cherries in halves. Place them on a paper towel to dry.

• Cherry Sauce Syrup

1. Place the cherry halves in a milk pot.

2. Add sugar and lemon juice. Cook over a medium low heat.

3. Mash the cherries to extract the juice. Cook until the sauce is thickened.

4. Strain the sauce.

5. Add in the cherry essence. Mix well and set aside.

• Eggless Moist Chocolate Cake

1. In a glass, add the milk and vinegar. Mix well. Let it rest for 5 minutes.

2. Sift all the dry ingredient: flour, cocoa powder, baking powder, baking soda, salt. Set aside.

3. In a large mixing bowl, add sugar, oil, yogurt, vanilla extract and the milk mixture. Mix vigorously until well combined.

4. Add in the sift ingredients in 2 batches. In between the 2 batches, add in the hot water. Mix just until combined, do not over mix.

5. Place the batter into a 6x6 inch prepared pan, greased and lined with parchment paper.

6. Bake in preheated oven at 180°C/355°F for 35 min or until inserted skewer comes out clean.

7. Let cake cool completely before slicing.

8. Slice the cake into 3 sheets.

• Whipped Cream Frosting

1. In a large mixing bowl, add whipping cream. With an electric mixer, mix on low speed for a few seconds.

2. Add in the sugar. Continue mixing on medium speed until stiff.

3. Transfer the cream into a piping bag.

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• Assemble the Cake (follow as per video)