To make the cake preheat oven to 160° (325°F). Grease a bundt pan (25 cm diameter) and set aside.

In a blender combine soy milk and vinegar and let sit for 2-3 minutes or until curdled.

Add oil, sugar, vanilla, and tofu.

Blend until smooth.

Sift flour and cocoa in a larg bowl.

Add baking powder, soda, and salt.

Stir well.

Melt the chocolate over a water bath.

Add liquid ingredients and use a handheld mixer to blend all ingredients until smooth.

Fold in chocolate and blend again.

Scoop half of the batter into the pan and sprinkle half of the cherries on top.

Add the remaining batter and then press the remaining cherries into the batter.

Bake the cake for 60 minutes or until an inserted toothpick comes out clean.

Let cool for 30 minutes before removing from pan.

Let cool completely.

To decorate melt choclate and coconot oil in a small bowl and stir well.

Reserve half of the cherries and dip the remaining fruits in the chocolate.

Use toothpicks to fixate the cherries on top of the cake. make sure to leave enough space for the remaining cherries.

Pour the remaining chocolate over the cake.

Add the remaining cherries and place the cake in the fridge for 30 to 45 minutes before serving.