Kirsch Torte (Black Forest Cherry Cake)

Ingredients

Cake

• 1⅔ cups all-purpose flour
• ⅔ cup unsweetened cocoa powder
• 1½ tsp baking soda
• 1 tsp salt
• ½ cup shortening
• 1½ cups white sugar
• 2 eggs
• 1 tsp vanilla extract
• 1½ cups buttermilk
• ½ cup kirschwasser

Filling

• ½ cup butter
• 3½ cups confectioners’ sugar
• 1 pinch salt
• 1 tsp strong brewed coffee
• 2 cans (14 oz each) pitted Bing cherries, drained (soaked overnight — see tips)

Topping

• 2 cups heavy whipping cream
• ½ tsp vanilla extract
• 1 Tbsp kirschwasser
• 1 square (1 oz) semisweet chocolate

Directions

1. Preheat the oven to 350°F. Line the bottoms of two 8-inch round pans with parchment circles. Sift together the flour, cocoa, baking soda, and salt; set aside.
2. Cream the shortening and sugar until light and fluffy. Beat in the eggs and vanilla. Beat in the flour mixture, alternating with the buttermilk, until combined. Divide between the pans.
3. Bake 35–40 minutes, until a toothpick comes out clean. Cool completely, remove the parchment, and slice each cake in half horizontally for 4 layers total. Sprinkle the layers with the ½ cup kirschwasser.
4. For the filling, cream the butter until fluffy, then beat in the confectioners’ sugar, salt, and coffee until smooth. If it’s too thick, loosen with a couple teaspoons of cherry juice or milk. Spread the first layer with a third of the filling and a third of the cherries; repeat with the remaining layers.
5. Whip the cream to stiff peaks, then beat in the vanilla and 1 tablespoon kirschwasser. Frost the top and sides. Finish with chocolate curls shaved from the semisweet square with a potato peeler.