Cherry Pincher Cake

Sift the flour with baking soda and baking powder twice into a bowl.

Beat the eggs with sugar (1 cup) until it forms a stable and fluffy foam, then add mayonnaise and beat well once again.

Sift the cocoa powder into the mixture. Use only high-quality cocoa for the cake's color and flavor to be on point. Mix it thoroughly with a whisk to evenly distribute the cocoa powder and eliminate any lumps.

Add the flour to the resulting chocolate mixture, sifted with baking powder and baking soda. Mix it carefully with a whisk. The batter may seem slightly runny, but don't worry.

Line two 18-20 cm diameter pans with parchment paper. Pour the batter into the prepared pans.

Bake the cake layers in the oven at 180 degrees Celsius until fully cooked, which should take about 20 minutes. Keep an eye on them as the cake should be resilient but tender. Remove the cake layers from the oven and let them sit in the pans for about 5-10 minutes, then transfer them to a wire rack to cool completely.

Meanwhile, prepare the cherries. You can use cherries in syrup (drain the syrup) or frozen berries, like I did. In that case, remove the cherry pits if they are present (you will need approximately 2 cups of cherries), place the berries in a saucepan, add sugar to taste, and bring it to a boil. Let it simmer for about 2-3 minutes. Allow it to cool and drain the syrup without discarding it.

Slice one of the cakes into two layers and place one layer on a flat dish as the base. Cut the second cake into random cubes. Repeat the same process with the second cake.

In a mixing bowl, pour sour cream, add half a cup of sugar, and pour condensed milk. Whip the cream and taste it for sweetness. You may add more sugar, especially if the sour cream tastes tangy.

On top of the bottom cake layer, spread a few spoonfuls of cream and some cherries.

Next, layer the cake cubes, followed by more cream and cherries. If desired, you can add some cherry syrup to make the cake even more tender. Repeat the layers until the cream and cake are finished, with the top layer being cream. It is recommended to let the Pincher cake with cherries sit in the refrigerator to absorb and take shape.

Prepare a chocolate glaze according to the instructions on the package or melt a chocolate bar with a few spoonfuls of milk or butter.

Pour the Pincher cake with cherry chocolate. You can decorate the cake to your taste with cherries, fresh strawberries, mint leaves, candies, nuts or coconut flakes. Let the chocolate solidify in the fridge for about 10 minutes. This cake tastes better when it sits in the refrigerator overnight.