Ingredients:
For the cake:
1 ¾ cups all-purpose flour 
1 ½ cups granulated sugar 
¾ cup unsweetened cocoa powder 
1 ½ tsp baking powder 
1 ½ tsp baking soda
1 tsp salt 
2 large eggs 
1 cup whole milk 
½ cup vegetable oil 
2 tsp vanilla extract 
1 cup boiling water 
For the cherry filling:
2 cups pitted cherries (fresh or canned) 
½ cup cherry juice or water 
¼ cup granulated sugar
1 tbsp cornstarch (dissolved in 2 tbsp water) 
For the whipped cream frosting:
2 cups heavy whipping cream
½ cup powdered sugar
1 tsp vanilla extract
For decoration:
Chocolate shavings
Whole cherries
Instructions:
Preheat the oven: Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper. 
Make the cake batter: In a large mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add eggs, milk, oil, and vanilla extract. Mix until smooth. Gradually stir in boiling water (the batter will be thin). 
Bake the cakes: Divide the batter evenly between the prepared pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool completely before assembling. 
Prepare the cherry filling: In a saucepan, combine cherries, cherry juice, and sugar. Bring to a boil, then stir in the cornstarch mixture. Cook until thickened (about 2-3 minutes). Remove from heat and let it cool. 
Whip the frosting: In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Keep refrigerated until ready to use. 
Assemble the cake: Place one cake layer on a serving plate. Spread a layer of cherry filling over the top, then add a layer of whipped cream. Place the second cake layer on top and repeat. Frost the entire cake with whipped cream. 
Decorate: Garnish with chocolate shavings and whole cherries for a classic Black Forest look. Chill the cake for at least 1 hour before serving. Prep Time: 30 minutes | Cook Time: 35 minutes | Total Time: 1 hour 30 minutes
Calories: 450 kcal per slice | Servings: 12