Black Forest Cake II recipe

Name: Black Forest Cake II
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Ingredients: 2 eggs; 1 teaspoon vanilla extract; 1 pinch salt; 1 teaspoon salt; 1 (1 ounce) square semisweet chocolate; 2 cups heavy whipping cream; 1 tablespoon kirschwasser; 1 teaspoon strong brewed coffee; 2 (14 ounce) cans pitted Bing cherries, drained; 0.5 cup butter; 0.5 cup shortening; 0.5 teaspoon vanilla extract; 1.5 teaspoons baking soda; 1.5 cups white sugar; 1.5 cups buttermilk; 0.66666668653488 cup unsweetened cocoa powder; 1.6666666269302 cups all-purpose flour; 0.5 cup kirschwasser; 3.5 cups confectioners' sugar

Recipe Instructions

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.