1Pre heat the oven at 150 degrees C. Dust and grease a 6" round aluminium cake tin.
2Sift the flour thrice.
3In a saucepan, mix water, castorsugar, cocoa powder, coffee powder,soda powder and butter.
4Place it on medium flame and let it boil for 3-4 minutes.Keep stirring.
5Remove from the flame and transfer it to another medium sized bowl.
6Let it cool.
7Now add gently beaten eggs. Using a electric mixer beat well.
8Now add the sifted flour. Beat it on low speed.
9Transfer it to the prepared cake tin. Bake at 150 degree C for 40-45 minutes or until the tooth pick comes out clean.
12For cherry glaze.. Beat 1 cup of icing sugar, 1/2 tbsp of melted butter,1 tbsp of oil and 1/3 cup of puréed cherry together.Do not over beat it. I used maraschino cherries. If you are using canned cherries always cook them with 1 tbsp sugar for 2-3 mins.Then make a thick paste.Do not add extra water.