Ingredients

Method

In a large bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

Add the eggs, milk, oil, and vanilla extract to the bowl and mix well. Gradually add the boiling water, mixing continuously.

Pour the batter into two greased and floured cake pans. Bake in a preheated oven at 175°C (350°F) for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool.

Meanwhile, put the cherries, sugar, and 50ml of Kirsch in a pan and simmer for 10-15 minutes until the sugar has dissolved and the cherries are softened and have released their juices. Allow to cool.

Whip the heavy cream with the powdered sugar and vanilla extract until stiff peaks form.

To assemble the gateau, place one cake layer on a serving plate. Brush it generously with the remaining Kirsch. Spread half of the whipped cream on top and arrange the cherry mixture over the cream, reserving some for decoration. Place the second cake layer on top, brush with Kirsch, and spread with the remaining whipped cream.

Decorate the top of the cake with the reserved cherries and sprinkle with chocolate shavings.