Ingredients

• All-purpose flour - 1 and ¾ cups
• Granulated sugar - 2 cups
• Unsweetened cocoa powder - ¾ cup
• Baking powder - 1 and ½ teaspoons
• Baking soda - 1 and ½ teaspoons
• Salt - 1 teaspoon
• Eggs - 2 large
• Whole milk - 1 cup
• Vegetable oil - ½ cup
• Vanilla extract - 2 teaspoons
• Boiling water - 1 cup
• Heavy cream - 2 cups
• Powdered sugar - ¼ cup
• Sweet cherries - 2 cups, pitted and halved
• Cherry liqueur (optional) - 2 tablespoons
• Dark chocolate shavings - 1 cup

Instructions

1. 1.

   Preheat the oven to 180°C (350°F). Grease and flour two 9-inch round cake pans.

2. 2.

   In a large bowl, mix flour, sugar, cocoa powder, baking powder, baking soda, and salt.

3. 3.

   Add eggs, milk, oil, and vanilla to the dry ingredients and mix until combined.

4. 4.

   Stir in boiling water to the batter until smooth.

5. 5.

   Divide the batter evenly between the prepared cake pans.

6. 6.

   Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.

7. 7.

   Allow cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.

8. 8.

   In a medium bowl, whip heavy cream and powdered sugar until stiff peaks form.

9. 9.

   Once the cakes are cool, place one layer on a serving plate and brush with cherry liqueur (if using).

10. 10.

    Spread a layer of whipped cream over the cake and cover with half of the cherries.

11. 11.

    Place the second cake layer on top and repeat with the remaining whipped cream and cherries.

12. 12.

    Garnish the top with chocolate shavings and any remaining cherries.

13. 13.

    Refrigerate the cake for at least 1 hour before serving.

Nutritional Facts