In the meantime, stir the pudding powder, 100 g sugar and 100 ml milk until smooth. Bring 700 ml milk to the boil, remove from the heat, stir in the pudding powder and boil for another 1 minute while stirring. Place in a bowl, cover surface with foil and allow to cool. Drain the cherries in a sieve. Cream 300 g butter, vanilla sugar and 250 g sugar with the whisks of the hand mixer. Stir in the eggs one after the other.
Mix flour and baking powder and stir alternately with 50 ml milk into the dough. Spread half of the dough on the greased, floured fat pan of the oven (32 x 39 cm). Stir the cocoa under the other half and spread it on the light-coloured dough. Spread ##cherries## on the cake. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 25 minutes. Take the cake out of the oven and let it cool down. Whip 300 g butter until creamy white. Mix the pudding at room temperature (butter and pudding must be at the same temperature!!) until smooth and stir into the butter by the spoonful. Spread the butter cream on the cake and let it set in a cool place for about 3 hours. Coarsely chop the chocolate coating and melt in a bowl over a warm water bath. Add coconut oil and let it cool down a little (approx. 15 minutes). Spread the lukewarm (maximum) chocolate coating onto the cake quickly with a pallet and let it rise a little, if necessary.
Mix the pudding at room temperature (butter and pudding must be at the same temperature!!) until smooth and stir into the butter by the spoonful. Spread the butter cream on the cake and let it set in a cool place for about 3 hours. Coarsely chop the chocolate coating and melt in a bowl over a warm water bath. Add coconut oil and let it cool down a little (approx. 15 minutes). Spread the lukewarm (maximum) chocolate coating onto the cake quickly with a pallet and let it rise a little, if necessary. Use a cake comb/ serrated pastry sheet to draw wavy stripes through the chocolate coating. Refrigerate for another 30 minutes until the chocolate icing is firm. Cut the cake into pieces with a knife dipped in hot water
waiting time approx. 4 1/4 hours