Mastering the Art of Classic Black Forest Cake!

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

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

Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed for about 2 minutes. Stir in the boiling water. The batter will be thin, but that’s normal.

Pour the batter evenly into the prepared pans. Bake in the preheated oven for 30 to 35 minutes or until a toothpick inserted into the center of the cakes comes out clean.

Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely.

While the cakes are cooling, prepare the cherry filling. In a saucepan, combine the cherries, sugar, cornstarch, water, and lemon juice. Cook over medium heat, stirring constantly, until the mixture has thickened and the cherries are tender. Remove from heat and let it cool.