Prep 1 hr 30 mins
Cook 40 mins
No canned cherries, no cake mixes, no coffee, just a good Black Forest cake from a local German restaurant.
- 1 2⁄3 cups flour
- 2⁄3 cup cocoa powder, unsweetened
- 1 1⁄2 teaspoons baking soda
- 1 teaspoon salt
- 1⁄2 cup shortening
- 1 1⁄2 cups sugar
- 2 large eggs
- 1 teaspoon vanilla
- 1 1⁄2 cups buttermilk
- 1 cup kirschwasser or 1 cup cherry schnapps
- 1 1⁄2 cups heavy whipping cream
- 3⁄4 teaspoon vanilla
- 1 1⁄2 tablespoons kirschwasser or 1 1⁄2 tablespoons cherry schnapps
- 1 1⁄2 cups powdered sugar
- 1 pinch salt
- 36 medium cherries, pitted
- 2 squares dark chocolate, cocoa bar 70%
- Preheat oven to 350°F.
- Line the bottoms of two 8 inch round pans with parchment paper circles or grease the pans.
- Sift together flour, cocoa, baking soda and 1 teaspoon salt. Set aside.
- Cream shortening and sugar until light and fluffy.
- Add eggs and beat well.
- Add vanilla.
- Add flour mixture, alternating with milk, beat until combined.
- Pour into 2 round 8 inch pans.
- Bake for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean.
- Cool completely.
- Remove paper from under the cakes.
- Sprinkle each layer with 1/2 cup of the Kirschwasser.
- In a separate bowl, whip the cream to stiff peaks.
- Beat in vanilla and Kirschwasser.
- Add sugar powder, and a pinch of salt.
- Beat again.
- Spread first layer of cake with 1/2 of the filling.
- Top with 24 of the cherries, split in half.
- Put second layer on top of the first.
- Frost top and sides of cake.
- Add remaining cherries, split, to the top of the cake.
- Sprinkle with chocolate curls made by using a potato peeler on the cocoa. I used the 70% Cocoa chocolate bars, adjust yours by percentage if this is too dark for you,.