Mix the butter, sugar, vanilla sugar and a pinch of salt until frothy.

Stir in each egg for about 1/2 minute at the highest level.

Mix the flour and baking powder and stir in on a medium setting.

Spread 2 / 3 of the dough on a baking sheet.

Sift the cocoa, stir with the milk into the rest of the batter and distribute evenly on the light batter.

Spread the drained sour cherries on the dark dough and bake in the preheated oven at 160 ° for about 30 minutes.

Take out and let cool down.

Prepare a pudding from pudding powder, sugar and milk according to the instructions on the packet.

Place cling film on the hot pudding to prevent skin from forming.

Mix the soft butter with the mixer until smooth.

Stir in the cooled pudding, tablespoon at a time.

Brush the cooled cake platter evenly with the buttercream and chill for approx. 1 hour.

For the icing, roughly chop the chocolate and melt it with the oil in a water bath over low heat.

Spread the icing on the hardened buttercream.