Start by preheating your oven to 180°C (350°F). Grease two round cake tins with butter or oil. Line the bottom with parchment paper. This step helps the cake release easily after baking.

In a large bowl, combine flour, cocoa powder, sugar, baking powder, baking soda and salt. Whisk everything well. Mixing dry ingredients evenly helps the cake rise properly and keeps the texture soft.

Add eggs, milk, oil, and vanilla extract into the dry mixture. Use a whisk or electric mixer. Mix until the batter becomes smooth and thick. Make sure no dry flour remains at the bottom.

Slowly pour hot water into the batter while mixing gently. The batter will become thin, which is normal. This step helps create a soft and moist chocolate sponge.

Divide the batter evenly between the two cake tins. Place them in the preheated oven. Bake for about 28–30 minutes. Insert a toothpick in the center. If it comes out clean, the cakes are ready.

Remove the cakes from the oven and let them cool for ten minutes. Carefully transfer them to a cooling rack. Allow them to cool completely before adding cream or filling.

Pour heavy cream into a chilled bowl. Add powdered sugar and vanilla extract. Beat using an electric mixer until soft peaks form. The cream should look fluffy and hold its shape.

Use a serrated knife to level the cake layers if needed. Place the first layer on a cake stand. Brush a little cherry syrup over the cake. Spread whipped cream and cherries evenly on top.

Place the second cake layer gently over the cream filling. Spread whipped cream over the top and sides. Use a spatula to smooth the frosting for a clean and elegant finish.

Sprinkle chocolate shavings over the cake. Add a few cherries on top for decoration. The cake should now look rich, classic and beautiful. Refrigerate for 30 minutes before serving.