Place the cherries in a sieve and drain. Cream butter, vanilla sugar and sugar with the whisk of the hand mixer. Stir in the eggs one by one. Mix flour and baking powder and stir alternately with 5 tablespoons of milk into the dough. Halve the dough.
Turn the cherries with 1 tablespoon of flour and carefully fold into one half of the dough. Stir the cocoa under the other half. Place both halves of the dough alternately in the greased, flour-spread mould (2 litres capacity). Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 1 hour. Take the cake out of the oven and let it rest for about 10 minutes. Turn out of the tin and let it cool down on a cake rack. Coarsely chop the chocolate coating and melt in a bowl on a warm water bath. Add coconut oil, let it cool down a little (approx. 15 minutes) and spread it on the cake. Sprinkle with brittle.
Take the cake out of the oven and let it rest for about 10 minutes. Turn out of the tin and let it cool down on a cake rack. Coarsely chop the chocolate coating and melt in a bowl on a warm water bath. Add coconut oil, let it cool down a little (approx. 15 minutes) and spread it on the cake. Sprinkle with brittle. Refrigerate again for about 30 minutes until the chocolate icing is firm
45 minutes waiting time