Wonderful chocolate layer cake which is soaked in Kirsch liqueur, with cherry filling.
Ingredients
- ⅔ cups all-purpose flour: 1 piece
- unsweetened cocoa powder: 0.66667 cup
- ½ teaspoons baking soda: 1 piece
- salt: 1 tsp
- shortening: 0.5 cup
- ½ cups white sugar: 1 piece
- eggs: 2 piece
- vanilla extract: 1 tsp
- ½ cups buttermilk: 1 piece
- kirschwasser: 0.5 cup
- butter: 0.5 cup
- ½ cups confectioners' sugar: 3 piece
- pinch salt: 1 piece
- strong brewed coffee: 1 tsp
- pitted Bing cherries: 2 cans (14 ounce cans, drained)
- heavy whipping cream: 2 cups
- vanilla extract: 0.5 tsp
- kirschwasser: 1 Tbsp
- square semisweet chocolate: 1 piece (1 ounce)
Metric Conversion
Stages of cooking
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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.
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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.
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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.
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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.
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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.
