Black Forest Cake

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 kirsch
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 kirsch
1 (1 ounce) square semisweet chocolate


Method:


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.
Let cool completely.
Remove paper from the cakes.
Cut each layer in half, horizontally, making 4 layers total.
Sprinkle layers with the 1/2 cup kirsh.
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 kirsh.
Frost top and sides of cake.
Decorate with chocolate curls made by using a potato peeler on semisweet baking chocolate.