I have never tried an eggless cake until now but it turned out well. There are many variations for an eggless cake recipe and I tried this one for my first attempt. This cake has two layers. I cut the cake in half and filled it with cherry syrup and whipped cream in between, then decorated it with whipping cream, cherries and chocolate shavings.

1. Preheat oven to 180°C.
2. In a bowl, sift together 1 ¾ cup self raising flour, 3-4 Tbsp cocoa powder, 1 tsp baking powder and 1 tsp baking soda.
3. In a separate bowl, add 100g unsalted butter (at room temperature), 1 tsp vanilla extract and a tin of  sweetened condensed milk and mix together.
4. Have ready 1 ⅓ cups soda water (sparkling water).
5. Alternate self raising flour mixture and soda water little by little to the butter mixture and mix well until well combined.
6. Grease a cake tin and pour the batter into it.
7. Ask an adult to pop the cake tin into the oven.
8. Bake for 40-45 minutes or until cooked evenly.
9. Cool the cake for decoration and cut it into half.
10. In a bowl, whip together 200g whipping cream and ¼ cup sugar until it forms nice peaks.
11. Apply the cream and the cherry syrup (approximately 2 Tbsp) from a small tin of cherries on top of one half and cover it up with the other half of the cake.
12. Apply whipping cream all over and decorate with cherries and some chocolate shavings.