Ingredients
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
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.
Beat in eggs and vanilla.
Beat in flour mixture, alternating with buttermilk, until combined
. Pour into 2 round 8 inch pans.
3 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.
4 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.
5 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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