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Black Forest Cake II
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Prep Time:
30 minutes
Cook Time:
40 minutes
Total Time:
130 minutes
Decadent chocolate cake layered with cherry filling, Kirsch liqueur soak, fluffy whipped cream, and chocolate shavings.
Ingredients:
  • 1.6666666269302 cups all-purpose flour
  • 0.66666668653488 cup unsweetened cocoa powder
  • 1.5 teaspoons baking soda
  • 0.5 cup shortening
  • 1.5 cups white sugar
  • 2 eggs
  • 1.5 cups buttermilk
  • 0.5 cup kirschwasser
  • 0.5 cup butter
  • 3.5 cups confectioners' sugar
  • 1 teaspoon strong brewed coffee
  • 2 (14 ounce) cans pitted Bing cherries, drained
  • 2 cups heavy whipping cream
  • 0.5 teaspoon vanilla extract
  • 1 tablespoon kirschwasser
  • 1 (1 ounce) square semisweet chocolate
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C). Line the bottoms of two 8 inch round pans with parchment paper circles, then sift together flour, cocoa, baking soda, and 1 teaspoon of salt. Set aside.
  • Cream Shortening and sugar until light and fluffy. Beat in eggs and vanilla. Add flour mixture and buttermilk alternately, mixing until combined. Divide the batter evenly between two 8-inch round pans.
  • Bake the cake at 350 degrees F (175 degrees C) for 35 to 40 minutes until a toothpick comes out clean. Cool, remove paper, then cut each layer in half horizontally to create 4 layers. Sprinkle with 1/2 cup kirshwasser.
  • Start by creaming the butter in a medium bowl until it's light and fluffy. Then, add in the confectioners sugar, a pinch of salt, and coffee, and beat until the mixture is smooth. If the consistency seems too thick, simply add a couple of teaspoons of cherry juice or milk. Proceed by spreading 1/3 of the filling on the first layer of the cake, then topping it with 1/3 of the cherries. Repeat this process with the remaining layers.
  • Whip the cream in a separate bowl until stiff peaks form. Then mix in 1/2 teaspoon of vanilla extract and 1 tablespoon of kirshwasser. Frost the top and sides of the cake and garnish with chocolate curls made using a potato peeler on semisweet baking chocolate.

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