Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch cake pans.
Combine milk and vinegar to make sour milk; set aside.Sift together the flour, sugar, cocoa powder, baking soda, baking powder and salt. Set aside.
Whisk together the eggs, oil, coffee and vanilla in a large bowl. Stir in the sour milk. Gradually beat in the flour mixture, mixing just until incorporated.
Pour batter into prepared pans.
Place pans on center rack and place a cookie sheet on lower rack just in case there are spill-overs.
Bake for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool completely before filling.With long serrated knife, split each cake layer horizontally in half. Tear one split layer into crumbs; set aside. For finer crumbs, you can pulse the cake layer in the food processor.To assemble, place one cake layer on cake plate.
Drain cherries, reserving 1/2 cup juice.
Combine whipping cream and confectioner’s sugar in a chilled medium bowl. Beat with an electric mixer at high speed until stiff peaks form. Beat in vanilla
