Mix sifted flour, sugar, cocoa, soda, vanilla and salt.

In the dry mixture add the lemon juice, oil, water, mix well.

Pour the mixture into the mold with a diameter of 18 cm, the bottom of the form to lay baking paper. Bake in a preheated 180 degree oven for 40 minutes - 50 to dry splinter.

To release the cake out of the pan, cool on wire rack. Carefully cut off the top of the cake and using a tbsp. select the pulp, leaving the walls intact. Crumb to break randomly into pieces.

In a saucepan pour the water (200 ml), add 150 g of cherries, put on fire, bring to boil, remove from heat, mash the berries through a sieve, in cherry syrup and add the sugar, again put on fire, bring to boil and pour gently the semolina, cook on a low heat for 15 minutes, stirring all the time. A little cool the semolina mixture. Beat with a mixer for 10 minutes to air mass, it will increase in two times and brighten. Agar soak in water for 5 minutes in 50 ml of water, put on fire, bring to boil, boil a minute and pour in the cherry mousse, mix well.

Pre-thawed 100 g of cherries (juice drained) and crumb cake add to cherry mousse, mix gently. It must be done while the mousse is not frozen, as with the agar agar very quickly freeze.

Fill the pie cherry mousse.

From the top to close the "lid" of the pie, slightly crushing it. I have a little mousse left, I made it as a dessert, put it into a glass.

For the glaze in a saucepan mix sugar, water, cocoa, vegetable oil, put on fire, bring to a homogeneous mass, remove from heat and add the chocolate not containing milk. Fill top of cake with frosting. Let stand for a few hours... I was night.

Enjoy your tea!!!