Preheat the oven to 180 degrees Celsius. Whip the sugar and vanilla sugar with the eggs until frothy, about five minutes.

Gently fold in the soft margarine until incorporated.

Mix the baking powder with the flour and fold this mixture into the dough.

Divide the dough in half, adding cocoa powder to one half to create a chocolate layer.

Spread the chocolate layer onto a greased baking sheet, then pour the light batter on top.

Scatter the sour cherries over the top and bake for 20 to 30 minutes, performing a skewer test to check for doneness.

Allow the cake to cool.

Prepare the pudding according to packet instructions using 500 ml of milk and 3 tbsp of sugar, stirring occasionally and letting it chill.

Beat the soft butter and powdered sugar together with some milk until frothy.

Gradually add the chilled pudding to the butter mixture until well combined.

Spread the buttercream over the cooled cake.

Combine glaze ingredients, adding one egg and another if the mixture is too thick. Melt the coconut fat and allow it to cool.

Pour the chocolate glaze over the cream layer and chill in the refrigerator for at least one hour.