MAKING THE CHOCOLATE FROSTING

In a bowl, beat the butter until pale in color and fluffy.

Add the salt and gradually add the sugar while mixing on low speed. Add the vanilla and beat for two minutes.

Add the sifted cocoa powder and milk beat for three minutes.

Increase the speed and beat for another 2 minutes. Refrigerate.

MAKING THE CAKE

Preheat oven to 200C/340F. Line a 9”x13” pan with parchment paper.

Sift flour with cocoa powder, and salt. Keep aside.

In a bowl, beat the egg yolks until fluffy and pale. Add 15 gm sugar and beat for one minute.

Add the water, vanilla, and oil to the egg yolk mixture and beat for another minute.

Add the sifted dry ingredients gradually and mix gently until combined. Do not over mix.

In a different dry bowl, add the egg white and beat until fluffy and form a soft peak.

Add the 30 gm sugar gradually and continue beating the egg white on lower speed until you get a stiff peak.

Take around three tablespoons from the egg white and mix with the cake batter previously prepared.

Now gradually add the rest of the egg white to the cake batter and fold gently until combined.

Pour the batter into the previously prepared baking pan. Spread evenly.

Tap the pan on the working surface gently twice.

Bake the cake for 9 minutes. Remove from oven and tap the pan on working surface 2 times.

Flip on a wire rack and remove parchment paper, leave to cool completely.

Place the cake on a clean parchment paper, the bottom side of the cake should face you. Spread the frosting evenly then add the chopped cherries. Roll the cake using the parchment paper instead of your hand. Frost the cake from the outside too if you wish.

When done, chill the cake for least 20 minutes before serving.