1. Take a medium sized bowl, put the maida replacer and the cornflour. This makes the flour mix lighter resulting in fluffy cakes.

2. Add the baking powder, baking soda and a pinch of salt, whisk it well and keep aside.

3. Then, take a large bowl, add the eggs. Remember that the eggs need to be at room temperature, start beating them using a hand or stand mixer.

4. Put the oven to preheat at 180 degrees Celsius for at least 10mins.

5. After beating the eggs 10mins, start adding powdered sugar in batches of 2, 1/2 cup at a time, while still beating.

6. Once the sugar is well incorporated, add the oil and vanilla extract, and continue beating for one more minute.

7. Then in the dry mix bowl, add the cocoa powder and give it a rough mix.

8. Sieve this dry mix to the egg mixture in the batches of 2 while mixing using the cut & fold method. Do not overmix the batter. Just when you feel that your batter is done, add the white vinegar and mix for a few more seconds only.

9. Then transfer the batter equally to the prepared pans and keep them in the preheated oven for 45-48mins. Let them cool for 10mins when done. After which run a knife around the corners of the cake, to loosen it from the pan.

10. Take it out and peel off the parchment paper and let them cool completely.

11. For the Sugar syrup, Take about 150gms of fresh cherries, you can also use canned cherries, in which case you can skip this step and use the syrup which comes in the can itself.

12. Pull out the stems and start slicing them to deseed them. You can even boil the cherries as is, and then deseed them after they are mushy.

13. Once done, take a pan, keep it on a high flame, add 1 cup of water and 1 cup sugar, mix with a spoon to help the sugar dissolve completely. Wait for the water to come to a boil, then add cherries, and let it simmer for about 5mins. After 5mins, you will see the colour of the water will become slight red, then take it off the burner and let it cool down.

14. Now, the bases have cooled down completely, lets slice them to get 4 bases, and a 4 layer cake. Take a large bowl, add 2 cups of heavy whipping cream.

15. Start whisking using a hand mixer for about 10mins till stiff peaks form.

16. Now, bring in your cake board, put a dollop of frosting to stop the cake from slipping. Start spooning in the syrup on the base, spreading it all over generously.

17. Now, put 2 dollops of frosting, spread it out evenly using an offset spatula or the back of a butter knife, then put a layer of sweetened cherries on the top.

18. Put your second layer and repeat the process till the final layer. Do a crumb coat and keep it in the fridge for a few hours (around 4 hours), and then give it a clean look.

19. Scrape out the extra frosting. After that, put more frosting and fill in any gaps to give a proper shape and look to our cake.

20. Start smoothening out the sides and the top of the cake by using a smoothening tool, wiping off the frosting before moving to the next swipe.