Step-by-Step Instructions

• Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans with butter or non-stick spray before dusting with flour.
• In a large mixing bowl, whisk together all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
• Add the eggs, whole milk, vegetable oil, and vanilla extract to the dry mixture and mix on medium speed until smooth.
• Carefully stir in boiling water into the batter until smooth.
• Pour the batter evenly into prepared cake pans and bake for about 30–35 minutes.
• Allow the cakes to cool in their pans for about 10 minutes before transferring to wire racks to cool completely.
• Slice each cooled cake layer in half horizontally to create four layers.
• Whip heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
• Assemble by layering cake, cherry juice, whipped cream, and cherries for two layers.
• Cover the assembled cake with the remaining whipped cream, and decorate with chocolate shavings and cherries.
• Refrigerate for at least 30 minutes before slicing and serving.