"Ladybug" Cake

For the cake and a 26 in diameter pan:
240 g of all-purpose flour
3 middle-sized eggs
180 g of sugar
50 g of cocoa powder
180 ml of milk
180 ml of vegetable oil
8 g of baking powder
0.5 tsp of baking soda
a pinch of salt
a few drops of vanilla essence
For chocolate glaze:
100 g of chocolate
60 g of butter
For the cream and layering:
600 g of sour cream
20 g of instant gelatine
200 g of icing sugar
160 ml of liquid
300 g of cherries
30-50 g of grated chocolate
For the jelly layer:
0.5-1 liter of jelly
For the decoration:
50 g of chocolate
The cake is 2 kg
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