Decadent Chocolate Cake with Whipped Cream and Cherries

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

2.In a large mixing bowl, combine the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. Whisk together until well combined.

3.Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes until smooth.

4.Stir in the boiling water until the batter is well combined (the batter will be thin).

5.Pour the batter evenly into the prepared cake pans.

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

7.Once baked, remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, remove the cakes from the pans and transfer them to a wire rack to cool completely.

8.While the cakes are cooling, prepare the whipped cream. In a large mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract on high speed until stiff peaks form.

9.Once the cakes are completely cooled, place one layer on a serving plate. Spread a generous amount of whipped cream on top of the first layer, then add half of the halved cherries on top of the whipped cream.

10.Place the second cake layer on top and spread more whipped cream over the top and sides of the cake. Decorate with the remaining cherries on top.

11.Slice and serve the decadent chocolate cake with whipped cream and cherries.