Moist Chocolate Sponge Cake with Mascarpone Cream and Cherries

Whip eggs with sugar, add milk and butter, sift in flour, cocoa, and baking powder, then mix until combined.

Divide the batter in half and bake two sponge cakes in 7-inch round pans in a preheated 350°F oven for about 30-40 minutes until a toothpick comes out clean.

Once cooled, carefully split each sponge cake in half horizontally.

For the syrup, cook the cherries with sugar, bring to a boil, then remove from heat and let the juice drain off. You can use these same cherries in the cake filling.

For the cream, whip the heavy cream with powdered sugar and mascarpone until light and fluffy.

Assemble the cake by brushing the layers with cherry syrup, spreading cream, and layering in cherries as you go.