In a large bowl, mix flour, cocoa powder, sugar, baking powder, and salt. In another bowl, whisk eggs, milk, oil, and vanilla. Slowly combine both mixtures. Mix gently until smooth and lump-free.

Preheat your oven to 180°C. Grease your cake pans and pour the batter evenly. Bake for 25–30 minutes. Check with a toothpick. If it comes out clean, your cake is ready. Let it cool completely.

Take chilled cream in a bowl. Add powdered sugar and vanilla extract. Beat until soft peaks form. Do not overmix. The cream should be light, fluffy, and smooth.

Once the cake is cool, cut it into two or three layers. Use a sharp knife or cake leveler. Try to keep the layers even for a neat finish.

Place the first layer on a plate. Brush it with cherry syrup. This step keeps the cake moist and flavorful. Do not skip this part.

Spread a thick layer of whipped cream on the cake. Add chopped cherries on top. Spread them evenly so every bite has fruity flavor.

Place the next cake layer on top. Again, soak with syrup, spread cream, and add cherries. Repeat this process until all layers are stacked nicely.

Cover the entire cake with whipped cream. Smooth the sides and top using a spatula. Take your time to make it look clean and even.

Add chocolate shavings all around the cake. Pipe cream on top if you like. Place whole cherries on top for a classic look.

Place the cake in the fridge for at least one hour. This helps the layers set properly. The flavors also become richer and more delicious.