this cake does not need to be made with a high lasagna technique, because of chocolate crumb decorations to cover it, students who are not very good at flowering can try this method ~ cake bottom: full egg fluid 200g, low-weed flour 90g, cocoa powder 20g, fine sugar 125g, corn oil 35g cream pie: milk 160g, vanilla sugar 20g, egg yolk 2, low-weed flour 10g, maize starch 6g, cherries 20ml, light cream 300g, sugar powder 20g cherry sugar: water 100ml, fine sugar 40g, cherry wine 30ml, cherries 100ml