Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure an easy release.

In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.

Add the eggs, milk, oil, and vanilla to the dry ingredients and mix until the batter is smooth and well incorporated.

Carefully stir in the boiling water. This will make the batter thin, but that’s just what you want for a moist cake.

Divide the batter evenly between your prepared pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.

Let the cakes cool in the pans for about 10 minutes before carefully transferring them to wire racks to cool completely.

Once cool, slice each cake in half horizontally to create four layers in total.

In a large bowl, whip the heavy cream with powdered sugar until stiff peaks form.

Start with one cake layer on a serving plate. Moisten it with reserved cherry juice, spread a generous layer of whipped cream, and top with cherries. Repeat with the remaining layers.

Frost the top and sides of the cake with whipped cream and garnish with chocolate shavings for that showstopper finish.

Slice yourself a piece of heaven and take in the joy of your hard work.