1. preheat the oven to 170 2. Line two round cake tins 3. Mix together milk and vinegar - set aside to thicken. 4. Mix together wet ingredients in a bowl. sift in the dry ingredients. gently mix. 5. Divide batter between the two tins and then bake for 20-25 mins. 6. Make the cherry layer by heating the cherries in a saucepan over medium heat and bring to a simmer. remove from the heat and leave to cool. 7. Whip the cream in a high speed stand mixer until fluffy. 8. Melt the chocolate with the milk until smooth. set aside to cool and thicken. 9. Assemble the cake by taking some of the juice from the cherries and pouring this over the sponge whilst still warm. 10. Once the cake has cooled completely, layer with the cream, then the cherries and then top with the other sponge, another layer of cream and the chocolate ganache.