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For the whipped cream:
– 2 cups heavy whipping cream, chilled
– 1/4 cup powdered sugar
– 1 teaspoon vanilla extract
For the garnish:
– Fresh cherries with
1. Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
2. In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda and salt. Stir in the sugar.
3. Add eggs, milk, vegetable oil and vanilla extract. Mix until smooth. Gradually add boiling water, stirring until mixture is smooth. The batter will be thin.
4. Divide batter evenly among prepared cake pans. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Let cakes cool completely.
5. To make the cherry filling, combine the cherries, sugar, cornstarch, and water in a saucepan over medium heat. Cook until the mixture thickens and the cherries soften. Stir in the kirsch, if using. Let cool completely.
