• Preheat the oven to 350 degrees Fahrenheit
• Line the baking tray with parchment paper and grease it with cooking spray
• In a microwave-safe container add chocolate chips, hot water, oil, and coffee decoction; mix well Or Microwave until the chocolate melts
• Sieve and add all-purpose flour, baking soda, baking powder, and cocoa powder in batches; mix gently
• add the chocolate mixtures and mix gently to make a lump-free smooth batter
• Divide the batter between two cake tins, level, and tap the batter
• Bake for 25 – 30 minutes or until a toothpick inserted comes out clean
• Cool the cake for 10 mins
• Invert and unmold the cake
• Allow the cake to cool completely

frosting

• Whisk the cream cold heavy cream till you get soft white peaks
• Add vanilla extract, and powdered sugar; whisk gently
• Assembling the cake

Crumb coat

• In a cake pan place parchment paper or cake board
• I have added little frosting over the parchment paper and placed a cake
• Trim the top of the cake
• adds syrup all over the cake. Make sure you add enough syrup to prevent the cake from getting dry
• Add a generous amount of frosting over the cake and spread it evenly with a spatula
• Spread and add some cherries
• Place the second cake on the top
• Add syrup all over the cake. Make sure you add enough syrup to prevent the cake from getting dry
• Add a generous amount of frosting over the cake and spread it evenly with a spatula
• Cover the gap between the layer and add a crumb coat for the whole cake

Second coat

• Take a generous amount of frosting and using a spatula frost the cake evenly

Final frosting

• Grate the chocolate and add them around the cake
• Decorate the cake according to your preference
• Since it’s a small cake I have placed half of the cherry on top of the cake
• Sprinkle grated chocolate and Chill the cake until you serve