Basic Instructions

• Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing them thoroughly with butter or oil, then dusting them with flour.
• In a large mixing bowl, whisk together all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt until well blended.
• Add eggs, whole milk, vegetable oil and vanilla extract to the dry ingredients. Use an electric mixer on medium speed and blend until smooth.
• Gradually stir in boiling water to the cake batter, mixing until fully combined.
• Divide the batter evenly between the two prepared cake pans and bake for 30 to 35 minutes, or until a toothpick comes out clean.
• Remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then transfer to wire racks to cool completely.
• Prepare the cherry filling by combining fresh cherries with cherry liqueur in a medium bowl and mix gently.
• In a separate bowl, whip together mascarpone cheese, heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
• Once the cakes are cooled, slice each cake in half horizontally to create four individual layers.
• Assemble the cake by placing one layer on a serving platter, spreading mascarpone mixture on top, followed by cherry filling. Repeat with remaining layers.
• Pour the prepared chocolate ganache over the top layer, allowing it to drip down the sides.
• Refrigerate the assembled cake for at least 30 minutes to allow the ganache to set.