Mix milk(at room temperature) with vinegar and keep it aside for few minutes to curdle.

Sift flour and baking soda,add cocoa powder and sugar.

Mix well after adding milk-vinegar mixture until you get a smooth consistency.

Grease the cake tin(preferable wide and square/rectangle) with oil/butter.

Pour into the prepared cake pan.

Bake for 40 minutes(at 160 degree C) or till a knife tip comes out clean.

Let it cool completely and turn the pan upside down on a large plate and tap slightly on the bottom of the pan to unmould the cake.

Cut into 2 pieces of equal height..

Heat the orange juice in a pan,set aside to cool

Using a brush,apply the juice on the cake slices(this will keep them moist)

Using an electric had mixer, set on high speed, whip the cream with sugar,until medium to stiff peaks form, about 1 minute.Do not overbeat.

Spread ⅓ cream mix on 1 cake or the strawberry jam on the cake.

Add the second layer of cake,spread ⅓rd of whipped cream evenly on the cake.

Use the remaining cream to add that to a tipped cone,use this to create some design/pattern on the cake.

Grate a dark chocolate block with mandolin slicer.

Garnish with maraschino cherries.