Preheat your oven to 180°C or 350°F. Grease and line two round cake pans with parchment paper.

In a large bowl, sift flour, cocoa powder, baking powder and baking soda. Add sugar and mix well.

Add milk, oil, eggs and vanilla extract. Beat until smooth and combined. Do not overmix.

Slowly pour hot water into the batter. Mix gently until the batter becomes smooth and slightly thin.

Divide batter evenly between pans. Bake for 30 to 35 minutes until a toothpick comes out clean.

Remove cakes from oven. Let them cool in pans for 10 minutes. Transfer to rack to cool fully.

In a cold bowl, beat heavy cream, powdered sugar and vanilla. Beat until soft peaks form.

Use a sharp knife to slice each cake into two layers. You will have four layers total.

Brush each cake layer with cherry syrup. This keeps the cake moist and flavorful.

Spread whipped cream over the first layer. Add cherry filling evenly on top.

Place the next layer on top. Repeat syrup, cream and cherries for each layer.

Cover the entire cake with whipped cream. Smooth the sides and top evenly.

Add chocolate shavings on the sides. Place fresh cherries on top for decoration.

Refrigerate the cake for at least one hour before slicing. This helps layers set nicely.