Preheat oven at 180c
Grease three 8inch round pans and line with parchment
In a large bowl mix in the flour,sugar , baking powder and salt
Add in the butter, one piece at a time and beat on low speed until the mixture resembles cornmeal texture about 3 minutes
In a medium measuring glass with a spout combine half milk, lemon juice , vanilla extract and cherry juice
In a separate measuring cup gently whisk the remaining milk with egg whites
With stand mixer on low speed, gradually add the cherry mixture followed by gel paste colour and beat for 5 minutes.
Scrape the sides and bottom of the bowl with a rubber spatula
Put the mixture back on low speed and gently add in the egg mixture in three batches, scraping down the sides of the bowl each time . Beat for 1 minute.
Toss the cherry bits in a little flour and add it in the batter by hand
Divide the batter equally in the greased pans
Bake for 20-25 minutes or until the toothpick inserted comes out with few crumbs
Let layers cool in their pans for 10 minutes than transfer them on wirerack.
Peel off parchment layers and cool completely
Wrap the cake layers tightly in cling wraps and keep in refrigerator
Put the chocolate pieces in a bowl and pour hot cream over it. Mix it well to prepare the ganache.
Slice the cake and spread the chocolate ganache and sandwich the layers.
Garnish with fresh fruits,pinenut praline and chocolate decorations
