Name: Black Forest Cake II
Prep time: 30 min
Cook time: 40 min
Total time: 130 min
Ingredients: 1.6666666269302 cups all-purpose flour; 0.66666668653488 cup unsweetened cocoa powder; 1.5 teaspoons baking soda; 1 teaspoon salt; 0.5 cup shortening; 1.5 cups white sugar; 2 eggs; 1 teaspoon vanilla extract; 1.5 cups buttermilk; 0.5 cup kirschwasser; 0.5 cup butter; 3.5 cups confectioners' sugar; 1 pinch salt; 1 teaspoon strong brewed coffee; 2 (14 ounce) cans pitted Bing cherries, drained; 2 cups heavy whipping cream; 0.5 teaspoon vanilla extract; 1 tablespoon kirschwasser; 1 (1 ounce) square semisweet chocolate

Prep Time:

30 mins

Cook Time:

40 mins

Additional Time:

1 hrs

Total Time:

2 hrs 10 mins

Servings:

12

Yield:

2 to 8 layer inch round cake

Jump to Nutrition Facts

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

Directions

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.
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.
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.
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.
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.

Nutrition Facts (per serving)

693	Calories
34g	Fat
89g	Carbs
6g	Protein

Nutrition Facts
Servings Per Recipe 12
Calories 693
% Daily Value *
Total Fat 34g	43%
Saturated Fat 17g	87%
Cholesterol 107mg	36%
Sodium 468mg	20%
Total Carbohydrate 89g	32%
Dietary Fiber 3g	11%
Total Sugars 70g
Protein 6g
Vitamin C 2mg	11%
Calcium 87mg	7%
Iron 2mg	12%
Potassium 268mg	6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.