1. Beat the soft butter with the sugar until fluffy, add the eggs one at a time, then the flour mixed with baking powder; spread half the batter in a lined tray of about 30x40 cm.
2. Mix the cocoa and milk into the other half of the batter and spread it over the light batter; press the drained, pitted sour cherries evenly into it.
3. Bake in an oven preheated to 180 °C for 35-40 minutes (skewer test) and let cool completely - the cherries sink and create the "waves".
4. For the cream, whisk the pudding powder with some of the milk until smooth, bring the rest of the milk to the boil with the granulated sugar, stir in the pudding mixture and cook, stirring constantly, until thick; cover with cling film and let cool to room temperature; beat the room-temperature butter with the icing sugar until fluffy and add the pudding a spoonful at a time.
5. Spread the cream over the cake and chill for 1 hour to set.
6. Melt the chocolate with the oil over simmering water, spread it over the cream and, before it sets completely, draw a wave pattern into it with a comb scraper or fork; cut into squares to serve.
Tip: The oil keeps the glaze from cracking when sliced - leave the cake at room temperature for a few minutes before cutting.
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