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Black Forest Cake

© Unknown..

I love love love Black Forest Cake. I love cherries so much, I always add an extra can of cherry pie filling to this recipe, as well as a box of Jell-O chocolate fudge pudding. The cake is super moist that way! And remember, you MUST eat this cake with a tall frosty glass of ice cold milk! It's just not the same without it! This recipe isn't terribly difficult, but there are steps involved.

Black Forest Cake
1 2/3 cups all-purpose flour
1 1/2 cups white sugar
2/3 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 1/2 cups buttermilk
1/2 cup shortening
2 eggs
1 teaspoon vanilla extract (the real thing, not imitation)
1/2 cup kirschwasser
1/2 cup butter
3 1/2 cups confectioners' sugar
1 pinch salt
1 cup strong brewed coffee. (I prefer espresso)
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
Directions
1 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.

2 Cream shortening and sugar until light and fluffy. Add eggs and beat well. Add vanilla. Add flour mixture, alternating with buttermilk, beat until combined.
3 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 kirschwasser. 4 In a medium bowl, cream the butter until light and fluffy.
Add confectioners sugar, pinch of salt, and coffee. Spread first layer of cake with 1/3 of the filling. Top with 1/3 of the cherries. Repeat with the remaining layers.

5 In a separate bowl, whip the cream to stiff peaks. Beat in 1/2 teaspoon vanilla and 1 tablespoon kirschwasser. Frost top and sides of cake. Sprinkle with chocolate curls made by using a potato peeler on semisweet baking chocolate.

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