For the base, roughly chop the chocolate and melt it over a warm water bath. Whip butter, salt, 1 packet of vanilla sugar and 150 g sugar until creamy with the whisk of the hand mixer. Stir in the eggs one by one. Mix flour, baking powder and 15 g cocoa, alternately stir in with the milk
Pour the dough into a greased springform pan (26 cm Ø) sprinkled with flour and smooth it down. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 30 minutes. Take out of the oven, place on a cake rack and let cool in the tin
In the meantime, knead marzipan and icing sugar for the mole. Remove a walnut-sized ball and colour it skin-coloured with a little red food colouring. Knead the rest of the marzipan with 1/2-1 teaspoon cocoa
Make a mole out of the brown marzipan (form half body, head and arms). Form hands and nose from the light marzipan. Put the body parts together to form a mole
Pour the cherries into a sieve and collect the juice. Cut off just under 1/3 of the base horizontally. Crumble the dough roughly. Place the base on a cake plate. Fill up the cherry juice to 500 ml with about 150 ml water. Stir pudding powder, 3 tbsp. sugar and 6 tbsp. juice until smooth. Boil up the rest of the juice. Stir the pudding powder into the boiling juice, bring to the boil and simmer for 1 minute
Take it off the stove. Mix in the cherries. Let cool for about 10 minutes. Spread the cherries evenly on the cake base, let cool off. Whip the cream with the whisk of the hand mixer until stiff, while pouring in 2 sachets of vanilla sugar and cream firming agent
Spread the cream on the cherries and the edge of the cake like a dome. Spread the cake crumbs on the cream. Place the mole in the middle of the cake
waiting time approx. 4 hours