Black Forest Cake Ii

Ingredients

• Servings: 2
• 1 2/3 cups all-purpose flour
• 2/3 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1/2 cup shortening
• 1 1/2 cups sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups buttermilk
• 1/2 cup kirschwasser
• 1/2 cup butter
• 3 1/2 cups confectioners' sugar
• 1 pinch salt
• 1 teaspoon strong brewed coffee
• 2 (14 ounce) cans pitted bing cherries, drained
• 2 cups heavy whipping cream
• 1/2 teaspoon vanilla extract
• 1 tablespoon kirschwasser
• 1 (1 ounce) square semisweet chocolate

Recipe

Preparation Time: 30 mins Cook Time: 40 mins Ready Time: 2 hrs 10 mins


• 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. set aside.
• 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.