Start by placing the room-temperature butter in a blender.

Add the sugar and beat the mixture with a spatula.

Gradually add the eggs one by one and add the vanilla essence for a delightful aroma.

Sift the flour, salt, baking soda, and cocoa beforehand. Add them to the mixture, alternating with milk, and continue to beat at a minimum speed until the batter is fluid.

Prepare an 18 to 20cm diameter mold by lining it with butter and foil paper.

Pour half of the cake batter into the prepared mold.

Bake in a medium oven for approximately 25 minutes. Check if it’s cooked by inserting a toothpick; it should come out clean.

Repeat the same process for the remaining cake batter and allow both layers to cool.

Take one of the cooled cake layers and cover it with half of the whipped cream.

Generously fill the layer with cherries for a burst of fruity flavor.

Place the other cake layer on top.

Spread the rest of the whipped cream evenly over the surface.

Adorn the cake with the chocolate-covered rolls and sprinkle some powdered sugar over the cake for a finishing touch.