Black Forest Cake II

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 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 kirschwasser
• 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 kirschwasser
• 1 (1 ounce) square semisweet chocolate

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.

2. Whisk the flour, cocoa powder, baking soda and salt together in a bowl.

3. Beat the shortening and white sugar until light and fluffy. Beat in the eggs one at a time, then the 1 teaspoon vanilla extract.

4. Add the flour mixture and buttermilk to the creamed mixture alternately, starting and ending with flour, mixing until just smooth.

5. Divide the batter evenly between the pans and bake 30 to 35 minutes, until a toothpick inserted in the centers comes out clean. Cool in the pans 10 minutes, then turn out onto racks.

6. While the cakes cool, beat the 1/2 cup butter until creamy. Add half the confectioners' sugar, the pinch of salt, the coffee and 1/2 teaspoon vanilla, and beat until smooth to make the filling.

7. Brush the cooled cake layers with the 1/2 cup kirschwasser. Drain the cherries well, pat dry, and set aside about one third for decorating; chop the rest.

8. Spread the buttercream over the bottom layer, scatter the chopped cherries over it, and top with the second layer.

9. Whip the heavy cream with the remaining confectioners' sugar and 1 tablespoon kirschwasser until stiff, then frost the top and sides of the cake. Decorate with the reserved cherries.

10. Shave the semisweet chocolate square with a vegetable peeler over the top. Chill the cake at least 1 hour before slicing.