• In a microwave-safe container add white chocolate, water, oil, and sugar; mix well
• Microwave until the chocolate melts
• Add vanilla extract and mix well. Let the mixture cool down
• Preheat the oven to 350 degrees Fahrenheit
• Line the baking tray with parchment paper and grease it with cooking spray
• In a wide bowl add all-purpose flour, baking soda, baking powder, and salt; mix well
• After the chocolate mixtures turn warm add it to the dry ingredients
• Add sour cream and mix everything well to make a lump free smooth batter
• Divide the batter between to two cake tins, level and tap the batter
• Bake for 25 – 30 minutes or until a toothpick inserted comes out clean
• Flip the cake on the cooling tray and remove the pan and parchment paper
• Allow the cake to cool completely
• After the cake is cool, trim the top layer of the cake with a sharp knife
• Cover the cake with cling wrap and refrigerate for at least 3 hours or until used

Frosting the chill cake:

• In a wide bowl whip the cold heavy cream till you get a soft white peaks
• Add vanilla extract, pudding powder, and powdered sugar and beat till everything is combined and you see a stiff peaks
• Cover the bowl with a cling wrap and refrigerate for at least 1 hour or until use

Assembling the cake

Crumb coat

• In a cake pan place a parchment paper or cake board
• I have added little frosting over the parchment paper and placed a cake
• Use a fork and make holes all over the cake using a brush that 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
• Use a fork and make holes all over the cake using a brush that 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
• Cover the gap between the layer and add a crumb coat for the whole cake
• Refrigerate the cake for at least one hour

Second coat:

• Take a generous amount of frosting and using a spatula frost the cake evenly
• Refrigerate again for at least 1 hour

Final frosting:

• Grate the white chocolate and add them at the top of 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
• Chill the cake until you serve