Preheat the oven to 170 degrees Celsius. Also grease and line a round pan.
Sift the all purpose flour, baking Soda, baking Powder, cocoa powder and powdered sugar. Keep aside.
In a large bowl, mix the wet ingredients one by one, oil, milk, beaten yogurt, chocolate essence and lastly hot coffee and give it a good stir so that everything mixes well.
Now fold in the dry ingredients and mix everything well.
Pour this batter in the prepared pan.
Bake for 30 minutes or until a tooth pick inserted at the centre comes out clean.
Let the cake cool down well before frosting.
Cut the whipping cream packet from the top and keep it in the refrigerator overnight. (I have used the Amul cream for frosting.)
Chill a bowl in the refrigerator where you have to whisk the cream. Take out the bowl and keep over an bowl covered with ice cubes to keep the temperature of the bowl to the minimum level.
Now take out the excess water from the cream packet, this step is necessary to get a thick whipping cream because if you do not separate the water it will make it runny.
Now whip the cream with the help of an electric blender for 2 to 3 minutes. Add the powdered sugar and whip till you get a stiff peak. Keep it in the refrigerator for use later.
Once the cake has completely cooled down, take a long serrated knife and slice the cake horizontally into two halves. Do it as neatly as possible.
Alternatively, you can use a thread to tie it around the circumference at the level of slicing, knot it and tighten the knot by pulling the ends, till the cake is completely sliced.
Take the two halves on two plates, with the sliced surface facing up. Soak the cherries in 1/2 cup sugar syrup or you can use the canned cherries in place of it. Pour this sugar syrup onto the caked halves to make it wet but do not overdo it. Carefully cover the whole of the cake's surface.
Using an spatula, spread the whipped cream onto the soaked surface of the cake slices. Deseed and chop 15-20 cherries and spread over the creamy surface of both the slices. Now arrange both the slices one above the other with the iced surfaces facing each other.
Cover the cake with the remaining whipping cream neatly. If you have piping bags and tips you can do some fancy design over the top and place cherries, if you donot have piping bag , just place the cherries above according to your design.
Sprinkle chocolate shavings on top of the cake.
Chill the cake for few hours, preferably overnight before serving.