Black Forest Cake II recipe

2 servings

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 white 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

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.