Black Forest Layer Cake
Description
A classic Black Forest chocolate layer cake with Kirsch liqueur and a homemade cherry filling, whipped cream, and chocolate shavings.
Ingredients
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1 2/3 cups all-purpose flour
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2/3 cup unsweetened cocoa powder
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1 1/2 teaspoons baking soda
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1 teaspoon salt
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1/2 cup shortening
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1 1/2 cups white sugar
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2 eggs
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1 teaspoon vanilla extract
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1 1/2 cups buttermilk
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1/2 cup kirschwasser
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1/2 cup butter
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3 1/2 cups confectioners' sugar
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1 pinch salt
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1 teaspoon strong brewed coffee
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2 (14 ounce) cans pitted Bing cherries, drained
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2 cups heavy whipping cream
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1/2 teaspoon vanilla extract
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1 tablespoon kirschwasser
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1 (1 ounce) square semisweet chocolate
Directions
1
Preheat the 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 prepared pans.
3
Bake in the preheated oven until a toothpick inserted into the cake comes out clean, 35 to 40 minutes. 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
Cream butter in a medium bowl 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
Whip cream in a separate clean bowl until stiff peaks form. 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.