For the dough:
3 egg(s)
175 g sugar
175 ml oil
175 ml milk
350 g flour
3 tsp baking powder 1 tbsp
cocoa powder
1 tbsp milk
1 glass sour cherries, drained

For the cream:
1 pack of vanilla pudding powder
400 ml milk
2 tablespoons sugar
250 g butter

For the glaze:
200 g dark chocolate
2 tbsp Nutella
1 tbsp oil

preparation

First take the butter out of the fridge and put it in pieces in a bowl so that it can soften nicely.

Then stir the pudding powder with 50 ml of milk and the sugar until smooth and bring the rest of the milk to the boil. Stir in the mixed pudding powder, bring to the boil again and immediately pour into a bowl. Place cling film directly on the warm pudding so that there are no air bubbles between the pudding and the film. Now let the pudding cool down at room temperature, please do not refrigerate!

Grease a deep tray thinly and line it with baking paper so that the paper fits snugly. Preheat the oven to 180°C top/bottom heat.

Beat the eggs with the sugar until thick and creamy and slowly pour in the oil. Then mix the flour and baking powder and stir into the egg cream alternately with the milk. Spread half of the dough onto the tray. Mix the remaining dough with cocoa and milk and gently spread over it. Spread the cherries on top and bake in the preheated oven for approx. 25 – 30 minutes.
Then pull the baking paper from the tray onto a rack and let it cool.

Mix the butter, which has now reached room temperature, until creamy. Remove the foil from the pudding, which has also reached room temperature, and now stir the pudding into the butter, spoonful by spoonful. If the cake base is still warm, you may want to let the cream cool for a while.
Then spread the cream evenly over the cake. Chill again.

Melt the dark chocolate in a water bath while stirring, then stir in the Nutella and oil to create a very runny chocolate icing. Spread the icing evenly over the cake and smooth it over the cream using a pastry card or a knife. It’s best to let it solidify in the fridg