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Black Forest Cake II
Wonderful chocolate layer cake which is soaked in Kirsch liqueur, with cherry filling.
π Recipe adapted from AllRecipes
Preheat oven to 350 degrees F (175 degrees C).
Line the bottoms of two 8 inch round pans with parchment paper circles.
Sift together flour, cocoa, baking soda and 1 teaspoon salt.
Cream shortening and sugar until light and fluffy.
Beat in eggs and vanilla.
Beat in flour mixture, alternating with buttermilk, until combined.
Pour into 2 round 8 inch pans.
Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean.
Cool completely.
Remove paper from the cakes.
Cut each layer in half, horizontally, making 4 layers total.
Sprinkle layers with the 1/2 cup kirshwasser.
In a medium bowl, cream the butter until light and fluffy.
Add confectioners sugar, pinch of salt, and coffee; beat until smooth.
If the consistency is too thick, add a couple teaspoons of cherry juice or milk.
Spread first layer of cake with 1/3 of the filling.
Top with 1/3 of the cherries.
Repeat with the remaining layers.
In a separate bowl, whip the cream to stiff peaks.
Beat in 1/2 teaspoon vanilla and 1 tablespoon kirshwasser.
Frost top and sides of cake.
Sprinkle with chocolate curls made by using a potato peeler on semisweet baking chocolate.
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