Black Forest Cake II recipe

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Ingredients

1 ⅔ cups all-purpose flour
⅔ cup unsweetened cocoa powder
1 ½ teaspoons baking soda
1 teaspoon salt
½ cup shortening
1 ½ cups white sugar
2 eggs
1 teaspoon vanilla extract
1 ½ cups buttermilk
½ cup kirschwasser
½ cup butter
3 ½ cups confectioners' sugar
1 pinch salt
1 teaspoon strong brewed coffee
2 (14 ounce) cans pitted Bing cherries, drained
2 cups heavy whipping cream
½ teaspoon vanilla extract
1 tablespoon kirschwasser
1 (1 ounce) square semisweet chocolate

Nutrition Info

692.6 calories
carbohydrate: 88.8 g
cholesterol: 106.9 mg
fat: 33.6 g
fiber: 3.2 g
protein: 6.4 g
saturatedFat: 17.4 g
servingSize: -
sodium: 468.3 mg
sugar: 70.2 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

2 layer 8 inch round cake

Recipe Note

Wonderful chocolate layer cake which is soaked in Kirsch liqueur, with cherry filling.

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