Cut the eggless sponge cake into layers of the two sponge. It should be total of 4 layers.

In a pot add sugar, water, cherries, lemon slice. Mix well and let it boil.

Boil it for 10 minutes. The colour will change and the cherries will get soften.

Cool the syrup and strain it in a bowl. Cut the cherries into small pieces and we will use it while assembling the cake.

In a chilled bowl, add the chilled heavy cream.

Whip it for 4-5 minutes on low speed. The cream will start getting thicker. Add vanilla essence to it and beat it again for 2 minutes. It will start forming soft to medium peaks.

Add the icing sugar and beat it on slow speed for a minute till the sugar mixes. Whip on high speed till the mixture thickens and form stiff peaks. It will take around 3 minutes. Do not over whip the cream. Stop whipping immediately after the stiff peaks are formed. Overbeating will result in the formation of butter and the cream will start curdling.

Put a spoon of whipped cream on the cake board or plate in which the cake is to be served. This will help cake to stick to the base of the board or plate. Place one layer of the cake over it. The uneven surface of the cake should face down. Soak the cake with cherry syrup. Put around 2-3 tbsp of syrup.

With a flat knife or palette knife spread the whipped cream over the soaked cake. Put around two big spoons of cream.

Add the chopped cherries from the syrup.

Cover the cake with the other layer. The smooth and even surface of the cake should face top. Soak it in syrup.

Repeat again by spreading whipped cream and cherry pieces.

Cover the cake with the third layer. The uneven surface facing down. Soak cake with cherry syrup.

Repeat again by spreading whipped cream and cherry pieces.

Cover the cake with the final layer. The smooth and even surface facing on top. The cream will come out of the layers. Spread it on the sides evenly. Refrigerate the layered cake and whipped cream for 1 hour.

Now remove the cake and coat the cake with the whipped cream. Use a generous amount of whipped cream. Refrigerate for 30 minutes to 1 hour. It's ok if you do not get the smooth edges. The cake will be covered with chocolate curls.

Decorate the edges with chocolate curls and write the message on the top if you want.

Put the left whipped cream in a piping bag and make round spiral designs on the top of the cake. Put a cherry on each spiral. Sprinkle some more chocolate curls. The eggless black forest cake is ready. Chill it and serve.