1/2 cup Schwarzwaelder Kirschwasser (cherry liqueur)
1 cup confectioners' sugar
1 pinch salt
1 (0.5 liter) can pitted cherries, drained
1 cup heavy whipping cream
1/2 teaspoon vanilla extract
1 tablespoon kirschwasser (cherry liqueur)
1 square semisweet chocolate
Heat 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. Add eggs and beat well. Add
vanilla. Add flour mixture, alternating with milk, beat until combined. Pour into
prepared pans. Bake for 35 to 40 minutes, or until a wooden pick inserted into the
cake comes out clean. Cool completely.
Remove paper from under the cakes. Cut each layer in half, horizontally, making
4 layers total. Sprinkle layers with 1/2 cup Kirschwasser.
In a separate bowl, whip the cream to stiff peaks. Beat in 1/2 teaspoon vanilla
extract and 1 tablespoon Kirschwasser. Add confectioners' sugar and a pinch
of salt. Beat again. Spread first layer of cake with 1/3 of the filling. Top with
1/3 of the cherries. Repeat with the remaining layers.
Frost top and sides of cake. Sprinkle with chocolate curls made by using a potato
peeler on semisweet baking chocolate.