Beat the eggs with the sugar until thick and creamy and slowly pour in the oil. Then mix the flour and baking powder and stir into the egg cream alternately with the milk. Spread half of the dough onto the tray. Mix the remaining dough with cocoa and milk and gently spread over it. Spread the cherries on top.
Bake the cake in the preheated oven for approx. 25 – 30 minutes. Then pull the baking paper from the tray onto a rack and let it cool.
Mix the butter, which has now reached room temperature, until creamy. Remove the foil from the pudding, which has also reached room temperature, and now stir the pudding into the butter, spoonful by spoonful. If the cake base is still warm, you may want to let the cream cool for a while. Then spread the cream evenly over the cake. Chill again.
Melt the dark chocolate in a water bath while stirring, then stir in the Nutella and oil to create a very runny chocolate icing. Spread the icing evenly over the cake and smooth it over the cream using a pastry card or a knife.
It’s best to let it solidify in the fridge
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