Preparation Steps

• Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
• In a large mixing bowl, combine all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt. Mix thoroughly.
• Add eggs, whole milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes.
• Carefully stir in boiling water into the batter until smooth.
• Divide the batter between the prepared cake pans and bake for 30–35 minutes until done.
• Once cooled, slice each cake layer in half horizontally to create four layers. Reserve cherry juice.
• In a mixing bowl, whip together heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
• Assemble the cake by alternating layers of cake with moistened cherry juice, whipped cream, and cherries.
• Cover the cake with remaining whipped cream, chocolate shavings, and cherries on top.
• Chill the assembled cake in the refrigerator for at least 30 minutes before serving.