Preheat the oven to 350F and line 2 9” cake pans.

Whisk together all dry ingredients, excluding Ovaltine.

In a cup, mix milk with Ovaltine, then add it, along with eggs and oil, to the dry ingredients. Whisk until combined.

Mix boiling water with instant coffee, then whisk it into the batter.

Lastly, fold in the sour cream, being careful not to overmix.

Divide the batter into 2 pans and bake for 25-30 minutes. Check with a toothpick after 25 minutes, as baking time can vary. Cool cakes on a wire rack.

Cook the liquid from the cherries for 5-7 minutes until it slightly thickens. Save 10 cherries for decoration and chop the rest.

Whip heavy cream and powdered sugar to stiff peaks.

Once the cakes are cooled, trim off the tops, divide into 2 halves each, and layer with cream. Place cherries in the first and third layers. Cover with cream and refrigerate for 2 hours.

Make ganache by heating ingredients in the microwave in 20-second increments until shiny. Let it cool for 5 minutes, then drip it onto the cake. Decorate with cherries.

Enjoy this delightful creation!