Grease & line two 6 inch cake pans or one 8 inch pan. Preheat the oven to 170 C for at least 15 mins.

Sieve together flour, salt, cocoa and baking soda to a mixing bowl. Mix up the sugar and make a well in the center.

Pour oil, vinegar, vanilla and milk or water. Mix well until just combined and is free of lumps.

Pour the batter to the cake pans and knock to the kitchen counter a few times.

Bake the cake for - 20 mins if using two 6 inch pans. Bake for - 30 to 35 mins if using one 8 inch pan. When done tester inserted comes out clean.

Cool the cake pan on a wire rack for 8 to 10 mins. Invert it on the rack and cool completely before frosting.

If using sugar syrup boil 2 tbsps of sugar in 4 to 5 tbsps of water until the sugar dissolves and comes to a rolling boil.

Or add 3 tbsps water to chopped cherries and set aside for 45 to 50 mins.

Strain the cherries and collect the syrup.

Pat the cherries gently to remove excess juices.

Keep the chocolate at room temperature for a while until it is easy to handle.

Shave the chocolate bar using a fruit peeler. Keep it in the fridge until used.

Chill a bowl & beaters for at least 2 hours to whip the cream. I also chill the cake for an hour.

If made to a single 8 inch cake then cut it to 2 layers. I do not prefer to slice the cake so I bake in two 6 inch pans.

Pour some cherry syrup or sugar syrup on each layer of the cake. Set this aside.

Pour the whipping cream to the chilled bowl and begin to whip on a low speed then on medium speed until bubbly and slightly thick.

Then add the powdered sugar and vanilla. Whip until stiff peaks.

Fit a pipping nozzle inside a piping bag or use a disposable plastic bag.

Transfer half cup of whipped cream to the bag. Refrigerate until used.

Do not handle the bag a lot else the cream will soften.

Spread 1 tbsp whipped cream on the cake stand and place a cake layer over it.

Then begin to spread some frosting over it. Spread chopped cherries over the cream.

Next place another layer of cake and spread the frosting.

Finish up on the top portion and sides as well.

Refrigerate the cream and the cake too for 45 to 50 mins if the cream begins to turn soft.

Lastly spread a generous amount of whipped cream to finish off.

Cover the sides of the cake with the chocolate shavings.

Then decorate the cake border using the piping bag.

I made about 12 roses you can do as many as you like - big or small. You can make your own designs too.

Place the chilled whole cherries on the roses and then fill up the gaps with chocolate shavings.

Refrigerate the eggless black forest cake until needed.